Cranberry Lemon Pound Cake

• Vegetarian

• Produce

  • 2 1/2 cups Cranberries, fresh
  • 2 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 2 1/2 cup Flour
  • 1 tsp Salt
  • 1 3/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3/4 cup Buttermilk

Found on chef-in-training.com

Description

Ingredients

• 1 cup butter
• 1¾ cup sugar
• 2 Tablespoons lemon zest
• 3 eggs
• 1 teaspoon vanilla
• ¾ cup buttermilk
• 2½ cups fresh cranberries
• 2 Tablespoons lemon juice
• 2½ cup flour
• 2 teaspoons baking powder
• 1 teaspoons salt

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar and lemon zest together for 3 minutes.
• Add eggs one at a time and beat an additional minute per egg.
• Add vanilla and mix in.
• Add lemon juice and mix again.
• In a separate bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with buttermilk to the egg mixture.
• Fold in cranberries.
• Grease and flour either 2 large bread pans or 3 small ones.
• Pour batter in pans and bake at 350 degrees F for 50 to 60 minutes.
• Cool on wire racks.