This is a buttery lemon flavoured pound cake, dense but moist with Rum flavoured dried cranberries.
The texture is kept moist due to the cranberry liquid that was used to brush all over the cake. Instead of frosting, I took the easy way out, just dusted with some snow powder before serving.
Recipe for Lemony Cranberry Pound Cake (adapted from 'here' with modification)
- 455 gm plain flour
- 6 eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 227 gm butter
- 400 gm sugar (reduced from 600 gm)
- 2 Tbsp lemon zest
- 1/2 Tbsp vanilla
- 240 ml yoghurt/sour cream (I used yoghurt)
- 80 ml lemon juice from 2 to 3 large lemons
- 2 Tbsp Brandy (I used Rum)
- 100 gm cranberries, chopped
(Soak the cranberries, lemon juice and Rum for a few hours. Separate the cranberries from the liquid mixture, reserving the juice. Coat the cranberries with some flour from the recipe, set aside).
- 115 gm icing sugar + 2 Tbsp lemon juice OR just dust the cake with icing sugar or snow powder
- Sift the flour, baking soda and salt, set aside.
- Beat butter and sugar till light and fluffy.
- Add in lemon zest, vanilla, mix well. Add in eggs one at a time and scrape down the sides of the bowl after each addition.
- Add in 1/3 sifted flour, alternating with the yoghurt. Start with flour and end with flour. Stir in the cranberries, mix well.
- Pour the batter into a greased and flour dusted 10 cup Bundt pan. Smooth the top and lightly tap the cake pan on the worktop.
- Bake in a preheated oven @ 180 deg.C for 45 to 50 mins, test with a skewer till it comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 5 mins.
- Lightly brush the cake with half of the cranberry and Rum juice
- After 10 mins., loosen the sides of the pan and invert onto a wire rack.
- Immediately brush the top and the sides of the cake with the remaining cranberry juice. Cool the cake.
- Dust with icing sugar or snow powder before serving.
I'm linking this post to the Little Thumbs Up event, organised by Zoe of Bake for Happy Kids, and
for May is 'Yoghurt'