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Lemon-Cranberry Pound Cake Recipe

For Cranberries: 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.

In the bowl of your electric mixer, or with a hand mixer, beat 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. 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 before frosting.

Lemon Frosting: In a bowl, combine the sifted confectioners sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing dry before covering and storing. This cake can be frozen. However, if freezing, do not cover with the lemon frosting.

Serves 12 - 14 people

 

Cranberries:

1/3 cup (80 ml) lemon juice (about 2-3 large lemons)

2 tablespoons brandy

1 cup (115 grams) dried cranberries or dried cherries

Pound Cake:

3 1/2 cups (455 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 (outer skin of lemon)

1/2 tablespoon (6 grams) pure vanilla extract

1 cup (240 ml) sour cream or plain yogurt

Lemon Frosting: (optional)

1 cup (115 grams) confectioners' (powdered or icing)  sugar, sifted

2 tablespoons fresh lemon juice