Lemon Cranberry Pound Cake
Lemon Cranberry Pound Cake
Ingredients
For the Pound Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 cup whole milk
- 1 cup cranberry sauce, homemade or canned, chunky or smooth
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or spray with baking spray.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Gently fold in the cranberry sauce until just distributed throughout the batter. Do not overmix.
⏱️ 2 min
- 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
⏱️ 60 min•🌡️ 325
- 9
Remove the pound cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min
- 10
While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Add more lemon juice if needed for a thinner consistency, or more powdered sugar for a thicker glaze.
⏱️ 5 min
- 11
Once the pound cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Cranberry Pound Cake
Ingredients
For the Pound Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 cup whole milk
- 1 cup cranberry sauce, homemade or canned, chunky or smooth
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or spray with baking spray.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Gently fold in the cranberry sauce until just distributed throughout the batter. Do not overmix.
⏱️ 2 min - 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
⏱️ 60 min•🌡️ 325 - 9
Remove the pound cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min - 10
While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Add more lemon juice if needed for a thinner consistency, or more powdered sugar for a thicker glaze.
⏱️ 5 min - 11
Once the pound cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
⏱️ 2 min