Ingredients
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1 cup ButterUnsalted
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1 1/2 cup Granulated Sugar
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2 tbsp Lemon zest
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2 tbsp Lemon juice
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1 1/2 tsp Vanilla essence
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3 Eggs
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1 cup Plain Yogurt
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1 cup Dried Cranberries
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2 1/2 cup Plain Flour
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2 tsp Baking Powder
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1 tsp Salt
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.
Steps
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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.
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