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Lemon & Cranberry Pound Cake

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Adjust Servings:
1 cup Butter Unsalted
1 1/2 cup Granulated Sugar
2 tbsp Lemon zest
2 tbsp Lemon juice
1 1/2 tsp Vanilla essence
3 Eggs
1 cup Plain Yogurt
1 cup Dried Cranberries
2 1/2 cup Plain Flour
2 tsp Baking Powder
1 tsp Salt

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Lemon & Cranberry Pound Cake

  • Vegetarian
  • 80 Minutes
  • Serves 8
  • Easy



A moist, refreshing cake that turns any tea party into a colourful one. Inspired by my sweet father in law’s request for “a light cake with fruit, please”, this Lemon & Cranberry Pound Cake can be made well in advance as it stays fresh for days, even if taken with you outdoors. The texture is unmistakably gorgeous.

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I begin my whisking together the sugar, butter (at room temperature) and lemon zest until they’re well combined into a paste.


Add the eggs one at a time, whisking for about 20 seconds each egg if using an electric mixer. Add the vanilla and lemon juice, and whisk for another 20 seconds.


In a separate bowl, I combine the dry ingredients: flour, baking powder and salt. Then, with a spatula I gently fold in the dry ingredients into the egg mixture, later folding in also the plain yogurt. Finally, I fold in the cranberries.


Pour the cake mixture into a buttered or lined pound cake tin. Bake at 180C for about 60 minutes. If you start seeing the top brown quickly, lower the heat slightly. Let it cool well before serving. It lasts for days in a tight container.


More Recipes: Apple Cinnamon Bundt Cake

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