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Ingredients

1/3 cup (80 ml) lemon juice (about 2-3 large lemons)

2 tablespoons brandy

4 ounces (115 grams) dried cranberries or dried cherries

3 1/2 cups (455 grams) all-purpose flour

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature

3 cups (600 grams) granulated white sugar

6 large eggs

2 tablespoons lemon zest (outer yellow skin of lemon)

1/2 tablespoon (6 grams) pure vanilla extract

1 cup (240 ml) sour cream or plain yogurt

1 cup (115 grams) confectioners' (powdered or icing)  sugar, sifted

2 tablespoons fresh lemon juice

Description

This Lemon Cranberry Pound Cake Has A Rich And Buttery Lemon Flavor And Is Stubbed With Lemon And Brandy-laced Dried Cranberries.

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