Lemon Cranberry Pound Cake

Traditional Lemon Cranberry Pound Cake without baking Soda or Baking Powder

Course Baking

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 345kcal

Author Chhavi

Equipment

1 Oven
1 10 inch Bundt pan or use Muffin Pans

Ingredients

3 Cups All Purpose Flour White Flour/ Maida
½ Teaspoon Baking Soda 2 gms
½ Teaspoon Salt 2 gms, omit if using salted butter
1 Cup Butter 225 g, At Room Temperature softened
3 Granulated Sugar 600 gms
6 Eggs 300 g,At Room Temperature
1 Cup Sour Cream 240 ml, or use Greek Yogurt
1 ½ Teaspoon Vanilla Extract 6 gm
2 Cups Dried Cranberries 200 gms
1 Tablespoon Lemon Zest
3 Tablespoon Lemon Juice ½ Lemon

Glaze

1 ½ Cup Icing Sugar
3 Tablespoon Lemon Juice or Water

Instructions

Make Sure all the ingredients are at room temperature
This cake will fit a standard 10 inch budnt pan.
Preheat the oven at 180 degrees for 10 minutes.
In a bowl, mix together the Flour, Salt & Baking Soda.
In another large bowl, Add the Butter.To this, add the Sugar.
Beat it for another 1-2 minutes till the butter-sugar mixture is very pale.
Break your eggs in a separate bowl.Add the eggs one at a time,Whisk it well.
Add the Vanilla essence, Lemon Zest & lemon juice.
To the wet mixture, add ⅓ the dry flour mix.Whisk till its 50-60 % mixed.
To this, add half the sour cream. Mix till 50 % done.Repeat this till all flour and sour cream is mixed in.
Add the cranberries and mix.Make sure to scrape the sides of the bowl.
Pour the mixture into a prepared cake pan.
Bake the cake for 70-80 minutes at 180 C or 365 F in the preheated oven.
Check if the cake is done by piercing it with a skewer or a knife. If it comes out clean with a few crumbs, it's cooked. If it's liquid, it needs more time.
Let the cake cool for 10-15 minutes before unmoulding it.
Optional-Dust with confectioner sugar once the cake has completely cooled.

Notes

New to Baking?

Measure everything while baking. You get standard cups and tablespoons which make measuring easy.

To make butter soft- cut it into small squares and whip it before adding sugar.

Bundt Pan

I have used a 12-cup, 10-inch/25 cm diameter bundt pan. You can also bake it into Muffins. It will take a lot less time. Somewhere between 15-20 minutes depending on the size of the muffin.
Bundt pans need to be rubbed with butter/ margarine and then sprinkled with flour.

Removing Cake

Once the baking is over, Keep the cake on a cooling rack for 10 minutes.Run the back of a spoon/ small offset spatula on the sides of the cake.Do the same in the center also.Flip the cake with a plate.Give it a few taps to encourage the cake to fall off.

Nutrition