LEMON CRANBERRY WALNUT POUND CAKE
this is a improved version of my pound cake recipe. i added dry cranberries and the contast in flavors make this truly awesome.
1 cup butter (2 sticks) room temp
1 1/2 cups sugar
4 eggs room temp
1 1/2 cups flour
1 1/2 tsp baking powder
2 tbsp lemon zest
2 tbsp lemon juice (fresh lemon)
1/2 cup walnuts
1/2 cup dry cranberries ( rough chop)
GLAZE:
3/4 cup powder sugar
2 tabsp lemon juice
preheat oven to 350 degrees. grease and lightly flour a 9 inch loaf pan.
in a large bowl, beat butter using a electric mixer (or kitchenaid mixer) until softened. slowly add sugar 1/4 cup at a time until light and fluffy.
add eggs one at a time beating well.
in a small bowl combine flour and baking powder, mixing together.
add flour mixture to mixing bowl 1/4 cup at a time.
stir in lemon zest, lemon juice, walnuts and cranberries. mix well.
pour batter into prepared pan. bake for 50-55 minutes till center is set.
place on cooling rack.
prepare glaze, mixing powdered sugar and lemon juice. spoon over pound cake.
Enjoy
1 cup butter (2 sticks) room temp
1 1/2 cups sugar
4 eggs room temp
1 1/2 cups flour
1 1/2 tsp baking powder
2 tbsp lemon zest
2 tbsp lemon juice (fresh lemon)
1/2 cup walnuts
1/2 cup dry cranberries ( rough chop)
GLAZE:
3/4 cup powder sugar
2 tabsp lemon juice
preheat oven to 350 degrees. grease and lightly flour a 9 inch loaf pan.
in a large bowl, beat butter using a electric mixer (or kitchenaid mixer) until softened. slowly add sugar 1/4 cup at a time until light and fluffy.
add eggs one at a time beating well.
in a small bowl combine flour and baking powder, mixing together.
add flour mixture to mixing bowl 1/4 cup at a time.
stir in lemon zest, lemon juice, walnuts and cranberries. mix well.
pour batter into prepared pan. bake for 50-55 minutes till center is set.
place on cooling rack.
prepare glaze, mixing powdered sugar and lemon juice. spoon over pound cake.
Enjoy
