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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