Lemon-Cranberry Pound Cake
In a small saucepan, over medium-high heat, bring the lemon juice, brandy, and
dried cranberries just to a boil. Remove from heat and cover. Let cool
to room temperature and then drain, reserving the cranberries and the juice separately.
Pound Cake: Preheat
your oven to 350 degrees F (180 degrees C). Butter and flour a 10 inch (25 cm) bundt pan. (Note: If using a dark
colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).)
separate bowl whisk or sift together the flour, baking soda and salt.
In a small bowl rub the lemon zest into the sugar.
In the bowl
of your electric stand mixer, fitted with the paddle attachment, (or with a hand mixer) beat the butter and sugar until
light and fluffy. Beat in the vanilla extract and eggs, one at a time,
beating well after each addition.
the sides and bottom of your bowl as needed.
With the mixer on low speed, add the flour mixture (in three additions)
alternately with the sour cream (in two additions), starting and ending with the
flour. Stir in the drained cranberries
and candied mix peel, if using.
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
about 5 minutes and then lightly brush the top of the cake with half of the reserved
cranberry liquid. After about 15 more minutes loosen sides of pan with a
offset spatula or 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 confectioners sugar with the lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it
will just run down 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 it to drip down the sides.
Let the frosting dry before covering and storing.
This cake can be frozen. However, if freezing, it is best to freeze the cake
without the frosting. Defrost in the refrigerator.
15 - 20 servings.
Scan for Demonstration Video
1/3 cup (80 ml/grams) freshly squeezed lemon juice (about 2-3 large lemons)
2 tablespoons (20 grams) brandy, rum, limoncello,
(120 grams) dried cranberries, coarsely chopped
3 1/2 cups (455 grams) all-purpose
1/2 teaspoon (2 grams)
1/2 teaspoon (2 grams) salt
2 tablespoons (6 grams) grated
lemon zest (outer
skin of lemon)
3 cups (600 grams) granulated white
1 cup (225 grams) unsalted
butter, at room
6 large eggs (300 grams), at
1 1/2 teaspoons (6 grams) pure
1 cup (240 ml/grams) sour cream or plain yogurt, at room temperature
1/3 cup (60 grams) candied mix peel
1 cup (115 grams) confectioners'
(powdered or icing) sugar, sifted
1 - 2 tablespoons freshly
squeezed lemon juice