Cranberry Lemon Pound Cake

If you want your New Years morning to be a little more special, bake this Cranberry Lemon Pound Cake to have it ready for your breakfast coffee.

This is my second time buying and trying cranberries. Until now, I’ve never seen them in the grocery store. Even though they are expensive, I was super curious to see how they taste like. When we got out of the grocery store, my entire family tried one of them. They were sour and bitter at the same time. I was kinda disappointed because I expected them to be different. And then I thought, that I should bake a pound cake. And this is the second time I make this cranberry lemon pound cake. It pairs amazingly with coffee. In fact, I’m drinking coffee and eating two slices of this pound cake right now.  😀

Ingredients:

• 100 g of fresh cranberries
• 9 tablespoons of brown sugar
• 1 teaspoon of lemon zest
• 1/2 a teaspoon of cinnamon
• 50 ml of water
• a pinch of salt
• 1/4 a teaspoon of vanilla powder
• 3 egg whites and 2 whole eggs
• 1 teaspoon of baking powder
• 5 tablespoons of grapeseed or sunflower oil
• 4 tablespoon of flour
• 1 tablespoon of cacao powder

In a small saucepan add the cranberries, 3 tablespoons of sugar, the cinnamon, vanilla and 50 ml of water.

Bring to a boil and cook on medium heat stirring constantly for 10 minutes, until it forms a sauce. Let cool completely.

Crack the two eggs and add all the eggs whites in a bowl. Add a pinch of salt and beat the egg whites until peaks form. Add 6 tablespoons of sugar, the 2 yolks, the oil and mix again.

Lastly, add the flour slowly mixed with the baking powder. Stir until you don’t see any traces of flour, but don’t overmix. Line a pound cake sheet with a little bit of parchment paper and sprinkle some oil, to prevent the cake from sticking. Pour in the batter but reserve a few tablespoons in the bowl.

Add a tablespoon of cacao powder in the bowl and mix it with the rest of the batter. Pour it into the baking pan. Pour the cranberry sauce as well. With a skewer mix the batter in the pan.

Add the pan in the preheated oven at 180*C for 40 minutes approx, or until it’s golden brown on top and the skewer comes out clean when you check on the cake.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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Cranberry Lemon Pound Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 1 pound cake

Ingredients:

100 g of fresh cranberries

9 tablespoons of brown sugar

1 teaspoon of lemon zest

1/2 a teaspoon of cinnamon

50 ml of water

a pinch of salt

1/4 a teaspoon of vanilla powder

3 egg whites and 2 whole eggs

1 teaspoon of baking powder

5 tablespoons of grapeseed or sunflower oil

4 tablespoon of flour

1 tablespoon of cacao powder

Instructions:

1. In a small saucepan add the cranberries, 3 tablespoons of sugar, the cinnamon, vanilla and 50 ml of water.
2. Bring to a boil and cook on medium heat stirring constantly for 10 minutes, until it forms a sauce. Let cool completely.
3. Crack the two eggs and add all the eggs whites in a bowl. Add a pinch of salt and beat the egg whites until peaks form. Add 6 tablespoons of sugar, the 2 yolks, the oil and mix again.
4. Lastly, add the flour slowly mixed with the baking powder. Stir until you don't see any traces of flour, but don't overmix. Line a pound cake sheet with a little bit of parchment paper and sprinkle some oil, to prevent the cake from sticking. Pour in the batter but reserve a few tablespoons in the bowl.
5. Add a tablespoon of cacao powder in the bowl and mix it with the rest of the batter. Pour it into the baking pan. Pour the cranberry sauce as well. With a skewer mix the batter in the pan.
6. Add the pan in the preheated oven at 180*C for 40 minutes approx, or until it's golden brown on top and the skewer comes out clean when you check on the cake.

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https://booksandlavender.com/2017/12/26/cranberry-lemon-pound-cake/