A variation on the theme of a regular Pound, so this Lemon Cranberry Buttermilk Pound Cake was born.
I had some leftover buttermilk, so found this pound cake recipe today. I made it two ways: first as written, and then a second loaf with orange instead of lemon and added some dried cranberries too. I have frozen them both for later use, but they look so scrumptious and moist – I can’t wait for an opportunity to pull them out!
It is believed that the Pound Cake is of Northern European origin and dates back to the early 1700s. A recipe for pound cake is in the first U.S. cookbook, American Cookery, which was published in 1796.
- 1½ cup flour
- 1 tsp baking powder
- ½ cup butter (add ½ tsp salt if using unsalted butter)
- 1 cup sugar (I decreased this for the orange version)
- 2 eggs
- ½ cup buttermilk
- 1 lemon for zest only (or orange for my adapted one)
- 1 lemon for juice only (again, orange for adapted version)
- 4 tbsp. icing sugar (I used only ½ for the orange version)
- Whisk or sift flour, baking powder, and salt (if using) together in a small bowl and set aside.
- In a large mixing bowl, whip up the room temp butter until fluffy - I used my hand mixer.
- Add sugar and mix well again.
- Mix in eggs one at a time, beating well each time.
- Then mix in 1/3 of dry ingredients until barely combined with a mixer.
- Do the same with ½ of the buttermilk.
- Keep doing this with another 1/3 of the flour, then the rest of buttermilk, and then the last of the flour.
- Be careful not to overmix.
- Grate the zest into the mixture and fold through with a spatula.
- For the orange version, I added a couple of handfuls of dried cranberries here.
- Scoop into the well-oiled loaf tin, spread evenly, and bake at 325°F / 165°C for about 50 minutes.
- Mine needed a bit more time to brown and cook through, so make sure to use a cake tested and when it comes out clean, all good.
- Combine juice and icing sugar and brush over the loaf while warm.
- For my first one, I took the loaf out of the pan before brushing with syrup, and it was quite a mess.
- So, I left it in the pan for the second one to contain the mess - I like that method more.
Prepared, tried, and tested by Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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