This Cranberry Lemon Pound Cake is super delicious. It is moist, refreshing and super simple to make. It is perfect for the holiday season.
Welcome to December!
The end of year is always filled with joy and excitement and I love it! The only thing I don’t love about this time of year is the snow. I am sure you have heard me rant about it before. It would be one thing if I actually did something enjoyable in it, such as snowboarding or skiing or something of that nature, but I don’t. So it’s just cold. Beautiful. But cold. I was out shoveling for almost 2 hours yesterday…. BRRRR! Yes, we have a snow blower and no I don’t know how to work it so I had to plow it the old fashioned way.
Last year was perfect. It was pretty great weather and then the one day it really snowed was Christmas Day. It was like a Christmas miracle ;)
Enough of the weather though. Let’s get back to the holidays. Particularly the food of the holidays. Cranberries are a must in one way or another. I love them in a handful of things, but most of all in baked goods. Like this Cranberry Lemon Pound Cake.
This cake is super moist and packed with delicious refreshing holiday ingredients. The lemon adds a delicious touch and really makes each bite burst with flavor.
If you are looking for something yummy to hand out as neighbor gifts, or just something yummy to bake up in your kitchen, give this one a go! It is phenomenal!
- 1 cup butter
- 1¾ cup sugar
- 2 Tablespoons lemon zest
- 3 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk
- 2½ cups fresh cranberries
- 2 Tablespoons lemon juice
- 2½ cup flour
- 2 teaspoons baking powder
- 1 teaspoons salt
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter, sugar and lemon zest together for 3 minutes.
- Add eggs one at a time and beat an additional minute per egg.
- Add vanilla and mix in.
- Add lemon juice and mix again.
- In a separate bowl, mix and combine dry ingredients together.
- Add dry ingredients alternatively with buttermilk to the egg mixture.
- Fold in cranberries.
- Grease and flour either 2 large bread pans or 3 small ones.
- Pour batter in pans and bake at 350 degrees F for 50 to 60 minutes.
- Cool on wire racks.