This recipe takes a rich and buttery pound cake and stubs it with lemon laced dried cranberries. It was an instant hit! We finished up even the crumbs!
Oh btw, this recipe calls for a bundt pan but I don't own one so I used a 9-inch square pan.
Recipe: Lemon Cranberry Pound Cake (from Joyofbaking)
1/3 cup (80 ml) lemon juice (about 2-3 large lemons)
2 tablespoons brandy
4 ounces (115 grams) dried cranberries or dried cherries
3 1/2 cups (490 grams) all-purpose flour
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3 cups (600 grams) granulated white sugar
6 large eggs
2 tablespoons lemon zest
1/2 tablespoon (6 grams) pure vanilla extract
1 cup (242 grams) sour cream or plain yogurt
Powdered Sugar for dusting top of cake
In a small saucepan over medium-high heat; bring the lemon juice, brandy, and dried cranberries to a boil. Cover and remove from heat. Let cool completely and then drain, reserving the cranberries and the juice separately.
For Pound Cake:
Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).
In a separate bowl whisk together the flour, baking soda and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add 1/3 of flour mixture, alternating with the sour cream, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the sour cream.) Stir in the drained cranberries.
Pour batter into bundt pan and smooth the top with a rubber spatula. Bake for approximately 60 - 75 minutes or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. Remove from oven and place on a wire rack. Let cool 5 minutes and then lightly brush the top of the cake with half of the reserved cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with the remaining cranberry liquid. Cool the cake completely. Dust with powdered sugar before serving. If not serving immediately wrap the cake well with plastic wrap and refrigerate or freeze.
Serves 12 - 14 peopleSource: http://www.joyofbaking.com/LemonCranberryPoundCake.html