Cranberry Sour Cream Pound Cake

November 04, 2013
What a better way to kick off November than with some cranberries? Cranberries and cake. Pound cake to be exact.

I made this a few weeks ago and probably should of doubled the recipe.  One pound cake does not go very far around here.  Oh, let's face it.  Cake of any variety does not last long at my house. We are cake people. But, look at this cake..can you blame us?  It's good stuff.


A soft, buttery, moist pound cake filled with sweet cranberries.  It was divine.  Perhaps, the only missing element was a bit of glaze on top.  Next time: glaze.  

However, this cake held it's own without it.  It's a perfectly lovely cake for the upcoming holidays.  
Just don't forget...if you are cake people too, double it.




Cranberry Sour Cream Pound Cake

by Table for Seven

Prep Time: 00:20

Cook Time: 01:00

Ingredients (Serves: 4-6)

  • 2 cups flour
  • 1/8 tsp salt
  • 3/4 cup sour cream
  • 1/2 tsp baking soda
  • 6 TBSP butter, softened
  • 1 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 TBSP lemon juice
  • 1/2 cup fresh or frozen cranberries

Instructions

Preheat oven to 350 degrees. Grease a 9 in loaf pan.

In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.

In a separate bowl, beat butter and sugar until fluffy.

Add in eggs, vanilla and sour cream. Beat until well combined.

Add in lemon juice. Beat for approx 30 seconds.

Slowly add dry ingredients into wet ingredients. Beat until blended well.

Fold in cranberries.

Pour in to prepared pan and bake for 60-70 minutes.

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