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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

Ingredients

  • 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
  • 1/2 tsp Salt
  • 1 tsp Vanilla Essence
  • 1/2 cup Dried Cranberries
  • Juice of 1 lemon

Instructions

  • 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.

Notes

-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.