Lemon Cranberry Buttermilk Pound Cake
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’ve frozen them both for later use, but they look so scrumptious and moist – I can’t wait for an opportunity to pull them out!
- Prep Time: 20 minutes
- Cook Time: 1 hours
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf per mixture 1x
- Method: Easy
- Cuisine: Northern European
Ingredients
Units
Scale
Dough
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 cup butter (add 1/2 tsp salt if using unsalted butter)
- 1 cup sugar (I decreased this for the orange version)
- 2 eggs
- 1/2 cup buttermilk
- 1 lemon for zest only (or orange for my adapted one)
Syrup
- 1 lemon for juice only (again, orange for the adapted version)
- 4 tbsp. icing sugar (I used only 1/2 for the orange version)
Instructions
- 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.
Notes
Prepared, tried, and tested by Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Nutrition
- Serving Size: 1
- Calories: 227
- Sugar: 20.7 g
- Sodium: 25.3 mg
- Fat: 9.1 g
- Carbohydrates: 34.8 g
- Fiber: 0.6 g
- Protein: 3.2 g
- Cholesterol: 52.5 mg
Find it online: https://esmesalon.com/lemon-cranberry-buttermilk-pound-cake/
