Cranberry Lemon Pound Cake
- 1C Butter
- 2 ½ C Fresh Cranberries
- 1 ¾ C Sugar
- 2 Tbsp Lemon Juice
- 2 Tbsp Lemon Zest
- 2 ½ C Flour
- 1 tsp Vanilla
- 2 tsp Baking Powder
- ¾ C Butter Milk
- 1 tsp Salt
Preheat oven to 350
In a large bowl, cream butter, sugar and lemon zest together for 3 minutes. Add eggs one at a time and beat an additional minute per egg. Add vanilla and mix in. Add lemon juice and mix again. In a separate bowl, mix and combine dry ingredients together. Add dry ingredients alternatively with buttermilk to the egg mixture. Fold in cranberries. Grease and flour either 2 large bread pans or 3 small ones. Pour batter in pans and bake at 350 degrees for 50 to 60 minutes. Cool on wire racks. To learn more about out recipes, give us a call at 877-466-0620.