Go Back
+ servings

Lemon Cranberry Pound Cake

Traditional Lemon Cranberry Pound Cake without baking Soda or Baking Powder
Course Baking
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 kg
Author Foodcow


  • 1 cup Unsalted Butter at Room Temperature
  • 1 cup Sugar
  • 2 cups All purpose flour/Maida
  • 4 large Eggs or 5 small ones at Room Temperature and Fresh
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla Essence
  • ½ cup Dried Cranberries
  • Juice of 1 lemon


  • Preheat the oven at 180 degrees for 10 minutes.
  • Make sure the butter is at room temperature. Using a hand whisk or a stand mixer whisk the butter until pale and creamy.This should take about 3-4 minutes.
  • Add the Sugar and beat it for another 3-4 minutes till the butter sugar mixture is very pale.
  • Break your eggs in a separate bowl.
  • Add the eggs one at a time.Beat the mixture well for 3-4 minutes between each egg addition.
  • Add the salt, vanilla essence and lemon juice.
  • Mix the salt in the flour.Fold in the flour mix little at a time in the egg butter batter.
  • Add the cranberries and pour the mixture in a prepared cake pan.
  • Bake the cake for 30-35 minutes at 180 degrees in the preheated oven.
  • Let the cake cool for 10-15 minutes before unmoulding it.
  • Optional-Dust with confectioner sugar once the cake has completely cooled.


-There is no baking soda or powder used in this recipe hence make sure you beat the butter and eggs as described otherwise the cake will be very dense.
-To prepare a baking pan-Brush the sides and bottom with butter or cooking spray.For extra insurance cut a baking paper as per the pan dimensions and line it.
-I have used a bunt pan to make this cake.If you change the pan then the baking time will also change.Keep an eye on your cake from 20 minutes onwards.
-If the top gets too brown but the inside is not cooked, cover with aluminium foil.
-This cake is best enjoyed as it is.Its not suitable for layering.