Lemon Cranberry Pound Cake

So I have a hot tip for you today.

cranberry pound cake - GB

Don’t crack your eggs directly into the bowl.

Now I realize that this may not be any sort of revelation to anyone, but I certainly learned it the hard way the other night.

Do not crack your eggs right into your mixer bowl. Especially if your mixer is on. Because you very quickly go from picking a few eggs shells out of the batter, to a million evil little shards of shell mixed thoroughly in. And are you left staring into the bowl contemplating whether or not it’s worth trying to pick out all the little bits of egg shell so you don’t waste the half pound of butter in there, or sadly dumping it into the trash can.

cranberry lemon pound cake - GB

I’ll save you some time and effort. Just dump it and start again. You’ll drive yourself crazy trying to dig the blasted bits out.

I rock at this baking thing.

Fortunately, this pound cake is egg shell free. Also delicious.  Loaded with tart cranberries and topped off with a lemon glaze, it’s the perfect end to a meal or wonderful along side your coffee in the morning.

lemon cranberry cake - GB

Lemon Cranberry Pound Cake

makes 2 9×3 cakes

  • 1/2 cup milk 
  • 6 eggs
  • 3 1/2 cups flours
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, cut in to cubes and softened
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 cup cranberries
  • 2 cups icing sugar
  • 3-4 tbsp of lemon juice
  1. Preheat you oven to 350°F. Grease and flour 2 9×3 loaf pans.
  2. In a medium bowl, whisk together the milk and the eggs. Set aside. 
  3. In a large bowl, sift together the flour, sugar, salt, and baking powder. Slowly beat in the butter, continuing to mix until it is fully incorporated.
  4. Once mixed, pour in half of the milk mixture, mixing well. Scrape down the sides, then mix in the remaining half of the milk mixture. Scrape down the sides again then fold in the lemon juice, lemon zest, and cranberries.
  5. Pour into the prepared pans and bake for 50 to 60 minutes, or until a toothpick comes  out clean. Cool for 10 minutes in the pan, then move to a wire rack to cool completely.
  6. Meanwhile, in a small bowl, whisk together the lemon juice and icing sugar to a pouring consistency ( not too thin or it will pour right off the cake) Pour over the cooled cakes and let set, about an hour.

One day I will grasp basic baking skills.



I linked this recipe to The Weekend Potluck and Strut Your Stuff Saturdays! Click the links for more great recipes!

Categories: Cake and Cupcakes | Tags: , , | 3 Comments

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3 thoughts on “Lemon Cranberry Pound Cake

  1. theninjabaker

    LOL Expedience in egg cracking is an experiment which is probably inevitable in most of our lives =) At any rate, your final product looks sooo scrumptious. Thanks for the recipe, too. (My mother-in-law who I loved left me a similar orange cranberry recipe.)

    • I thought I had egg cracking down pat, apparently I was wrong. Orange cranberry would be delicious too ( especially when it comes from some one you love)

  2. Oh no! Sorry to hear about the egg shell fiasco. Always a good reminder not to take chances when cracking eggs… I’m terrible at it myself.

    However, your cake looks amazing! I love the tart favours!

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