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.
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.
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
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
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
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
Serves 12 - 14