Cranberry Cream Cheese Pound Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh
  • 1 Lemon

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 1/2 cups Cake flour
  • 1 tsp Salt
  • 2 1/2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese

Found on letsdishrecipes.com

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, room temperature
• 2 1/2 cups sugar
• 3 eggs
• 1 lemon, juiced and zested
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 2 cups fresh cranberries, tossed with 1 tablespoon flour

Directions

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
• With an electric mixer, beat butter and cream cheese until combined.
• Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
• Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
• Add the cake flour in two batches.
• Fold in the cranberries.
• Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
• Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

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