Lemon Cranberry Buttermilk Pound Cake

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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!


Units Scale


  • 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)


  • 1 lemon for juice only (again, orange for the adapted version)
  • 4 tbsp. icing sugar (I used only 1/2 for the orange version)


  1. Whisk or sift flour, baking powder, and salt (if using) together in a small bowl and set aside.
  2. In a large mixing bowl, whip up the room temp butter until fluffy – I used my hand mixer.
  3. Add sugar and mix well again.
  4. Mix in eggs one at a time, beating well each time.
  5. Then mix in 1/3 of dry ingredients until barely combined with a mixer.
  6. Do the same with ½ of the buttermilk.
  7. Keep doing this with another 1/3 of the flour, then the rest of buttermilk, and then the last of the flour.
  8. Be careful not to overmix.
  9. Grate the zest into the mixture and fold through with a spatula.
  10. For the orange version, I added a couple of handfuls of dried cranberries here.
  11. Scoop into the well-oiled loaf tin, spread evenly, and bake at 325°F / 165°C for about 50 minutes.
  12. 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.
  13. Combine juice and icing sugar and brush over the loaf while warm.
  14. For my first one, I took the loaf out of the pan before brushing with syrup, and it was quite a mess.
  15. So, I left it in the pan for the second one to contain the mess – I like that method more.



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