Unlikely Martha
Food Recipes

Cranberry Lemon Pound Cake


Frankly speaking, my cranberry of choice comes out of a can, lines and all. Save your fresh cranberries on Thanksgiving and Christmas, I’ll take mine out of the can. Thanks.

I think there is something about the lemon, sugar and buttermilk, that takes some of the tartness out of the cranberries and makes it blend so perfectly in the morning with a cup of coffee….and yes I eat cake for breakfast.

Cranberry Lemon Pound Cake

 

Cranberry Lemon Pound Cake

As we move away from pumpkin everything and toward cranberry and other seasonal tastes I thought it would be a good time to share this recipe with you.

So, here goes a true story. I made a mistake and added baking soda instead of baking powder, then I decided to not make two pans and tried to get a way with one and the cake crumbled.

I tried this silicone pan in place of my good ole trusty bread pans that I usually flour but didn’t, cause silicone. The cake stuck.

So sorry I don’t have a Pinterest worthy image to insert here.

Don’t be like me. Make two cakes out of the mixture and flour your cake pans. It is so rich that it will do better in two batches unless you love ugly crumbled cake. In that case go for it.

It’ll still taste good.

{ Please note, I captured these photos before the middle of the cake sunk in}


Cranberry Lemon Pound Cake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Eggs
  • 2 Cups of Fresh Cranberries
  • 1 Tbsp of Lemon Zest
  • 2Tbsp of Lemon Juice
  • 2 tsp Baking Powder
  • 21/2 Cups of Flour
  • 1 tsp of Salt
  • 1¾ Cups of Sugar
  • 1 tsp of Vanilla
  • 1 Cup of Butter
  • ¾ Cup of Buttermilk
Instructions
  1. Preheat oven to 325
  2. Mix the butter, sugar and lemon zest together
  3. Add in eggs one at a time. Make sure one is fully mixed in before you add the others
  4. Add in vanilla and lemon juice
  5. In a separate bowl mix together the flour, salt and baking powder
  6. Alternate adding in the dry mix with the buttermilk ( so a little dry mix, a little buttermilk.......)
  7. Gently fold the cranberries into the mixture
  8. Bake for about 50 minutes

 

Oh before you go, Would you mind giving your girl a little votey vote for the Domino Magazine Design Blog of the Year Award? Go HERE, scroll down to the section that says ” A Little bit of Everything….” and vote Unlikely Martha.

Thanks friend.

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4 Comments

  • Reply
    LaShawn
    November 4, 2017 at 7:15 am

    I bet this is so good….

  • Reply
    Charlotte
    November 5, 2017 at 9:27 pm

    I eat cake for breakfast too… Or whatever I can find when my stomach starts growling in the morning.
    Will try this recipe, oh I voted too 😉
    Charlotte recently posted..plans

  • Reply
    Kenyatta Harris
    November 7, 2017 at 2:32 pm

    If people can eat donuts for breakfast…surely I️ can have a slice of pound cake! This sounds delish!

    • Reply
      Mimi
      November 8, 2017 at 3:46 pm

      Listen!! You have a point there. A donut is nothing but a cake with a hole in it!

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