Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
apple recipes
pumpkin recipes
halloween baking
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Lemon-Cranberry Pound Cake Tested Recipe

Printer Friendly Page

Lemon Cranberry Pound Cake Recipe

Cranberry desserts are especially popular during the Holiday season. This Lemon Cranberry Pound Cake has a rich and buttery lemon flavor and is stubbed with lemon and brandy-laced dried cranberries. The finishing touch is a lemon frosting, really a glaze, that is poured over the top and allowed to drip down the sides of the cake. 

When making this Lemon Cranberry Pound Cake the first step is to steep dried cranberries in lemon juice flavored with a little brandy. This softens the cranberries plus imparts a lovely lemony brandy flavor. Dried cranberries are cranberries that have most of their moisture removed (up to 80%) through drying (by machine or by the sun). The advantage of drying any fruit is to prolong its storage but it has the added benefit of concentrating the fruit's sweetness and flavor. The texture of the fruit becomes all soft and chewy which makes it ideal for both eating out-of-hand and in baking.

Next, the pound cake batter. Have all the ingredients at room temperature as this ensures that the maximum amount of air is beaten into the batter. The batter has a tendency to curdle when the eggs are added. Having the eggs at room temperature and adding them gradually will help prevent this. But don't worry if it does curdle. Once you add the flour the batter will smooth out. The dried cranberries are folded into the batter at the end and because the batter is heavy, the cranberries will not sink during baking. This Lemon Cranberry Pound Cake is done when a toothpick inserted in the center of the cake comes out clean. Shortly after pulling the cake from the oven, the top of the cake is brushed with some of the reserved cranberry liquid. Once you remove the cake from the pan, the rest of the cranberry liquid is brushed over the cake. This adds moisture plus a nice lemon/brandy flavor to the cake. This cake can be served with just a dusting of confectioners sugar or it can be glazed with a lemon frosting. The lemon frosting is simply a mixture of confectioners (powdered or icing) sugar and lemon juice and it is poured over the top of the cake, so it will drip down the sides. Keep in mind, though, that if you want to freeze this cake, freeze without the glaze.

Related Recipes You May Like

Cream Cheese Pound Cake

Pound Cake

Hummingbird Cake

Chocolate Pound Cake

 Lemon Poppyseed Bread

Lemon Frosted Lemon Cake

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, and dried cranberries to a boil. Cover and remove from heat. Let cool completely and then drain, reserving the cranberries and the juice separately.

For Pound Cake: Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).

In a separate bowl whisk together the flour, baking soda and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add 1/3 of flour mixture, alternating with the sour cream, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the sour cream.) Stir in the drained cranberries.

Pour batter into bundt pan and smooth the top. Bake for approximately 60 - 75 minutes or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. Remove from oven and place on a wire rack. Let cool 5 minutes and then lightly brush the top of the cake with half of the reserved cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with the remaining cranberry liquid. Cool the cake completely before frosting.

Lemon Frosting: In a bowl, combine the sifted confectioners sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing dry before covering and storing. This cake can be frozen. However, if freezing, do not cover with the lemon frosting.

Serves 12 - 14 people.


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

2 tablespoons brandy

4 ounces (115 grams) dried cranberries or dried cherries

Pound Cake:

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

Lemon Frosting: (optional)

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

2 tablespoons fresh lemon juice





New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC