Cranberry Lemon Pound Cake

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When I think pound cake at least I tend to have flashbacks of the dry flavorless cake that someone brought to the church potluck and you took instead of the cookie thinking this time would be different and you were sadly disappointed again…that’s happened to other people right?

Okay, now this Cranberry Lemon Pound Cake is the complete opposite. Trust me.

I can not stress enough how amazing this pound cake is. It is moist, delightfully dense, sweet, with tart cranberry and bright lemon. This is mouth happiness, y’all.

If you’re not a huge fan of the beautiful bouncing cranberry, no worries: we have alternate flavor options that will please everyone. But if you’ve tried cranberries and weren’t a huge fan, I’d highly suggest revisiting them again in this recipe. I’m sure you will be delightfully surprised.

I know that for all of you who are fans of the blog know that even though I haven’t lived in Wisconsin in over a decade, my heart will always be partially there. Not just because of the wonderful family we have back Up North but also the family community, the scenery that can’t be beat, and some of the best things in life: Cheese, Beer, and Cranberries baby!

Notes before starting:

• Key items you will need- a Zester, a Mixer ( stand up is preferred but can be done with a hand mixer), and a bread pan.
• Cranberries can be substituted for Blueberries, Raspberries, or even Strawberries.
• You are going to need at least 2 large lemons or 3 medium sized ones for the entire recipe.
• Make sure to always zest the lemons before juicing them… it will save those fingers.
• This Cranberry Lemon Pound Cake can actually stay on the counter for a few days as long as you keep it covered.
• You can freeze this cake! Yep, you read that right. Before you add that delicious glaze you can actually freeze it for up to 3 months but I’d suggest no more than 2.

Ingredients for the cake:

• 1 Tbsp of lemon Zest
• 1/2 cup Milk
• 2 Tbsp fresh squeezed lemon juice
• 2 cups flour
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 2 tsp Vanilla extract
• 1/4 tsp salt
• 1 stick of Butter, softened
• 1 1/4 cup sugar
• 2 large eggs
• 1 cup Cranberries (can use frozen) (can substitute Cranberries for Raspberries, Blueberries or even Strawberries)

Ingredients for the glaze:

• 1 tsp Vanilla extract
• 1 1/2 Tbsp fresh squeezed lemon juice
• 1/2 tsp lemon zest
• 3/4 cup powdered sugar

Directions:

Preheat the oven to 350 F.

Spray your baking pan with cooking spray and set aside. I love using my silicone baking pans but if you have a traditional glass or metal pan you will need to spray the loaf pan with cooking spray and line the bottom with some parchment paper to prevent the cake from sticking.

Start by taking a small bowl and whisk together the lemon zest, lemon juice, and milk. You’re actually making buttermilk here, so if it looks like it is starting to curdle, that’s great! Seriously. Let it sit for about 10 minutes.

Next, take another bowl and mix together the flour, baking powder, baking soda, and salt. Set aside.

Bring out the big stand up mixer and cream the butter with the sugar, eggs, and vanilla extract. Take the flour mixture and add 1/4 of it to the creamed butter mixture and start the mixer on low. Add in about 1/3 of the milk mixture and blend on low. When it appears to be blended well, add another 1/4 of the flour mixture and 1/3 of the milk mixture. Continue alternating and mixing until the batter is well mixed.

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Remove the bowl from the stand up mixer and using a spatula, fold in the berries.

Next, pour the batter into the prepared loaf pan and smooth out the top of the batter with the spatula.

Bake 60 mins at 350F until golden brown top and the toothpick test comes out ALMOST clean.

NOTE: check at 50 minutes and then every few minutes after, testing with your toothpick each time. You do not want to over cook! The cake will continue to cook for about 15 minutes after you remove it from the oven, so be sure to remove from the oven when it is just about done.

Allow the cake to cool in the pan on a cooling rack for 10-15 minutes before removing it from the pan and allow to cool completely.

Next, pick out that pretty cake plate or stand and place the completely cooled cake on it while we prepare the glaze.

The Glaze:

Whisk together in a small bowl the vanilla, lemon juice, lemon zest, and powdered sugar.

You can add more powdered sugar if you feel the glaze is too thin; but remember it is a glaze and not frosting. You want it to be about the consistency of honey. Pour the glaze over top of the pound cake slowly. Allow it to set for about 10 minutes before cutting into it. I know, the wait takes forever at this point, but it is worth it.

Now cut that baby and enjoy your hard work and patience, you’ve earned it.