Ingredients

Preparation

1. Preheat the oven to 180C/350°F.
2. In a large bowl, using an electric whisk, whisk the sugar and butter until they are frothy.
3. Add the eggs, one by one, and mix after each addition.
4. Add the flour and baking powder, gently mix. Add the dried cranberries, lemon juice, and zest. Mix.
5. Grease and flour a cake mold. Pour the cake batter into it.
6. Bake for 35 minutes.
7. Pierce the center with the tip of a knife. If the knife comes out clean, remove the cake.
8. Place the cake on a grid and let it cool for 5 minutes before unmolding. Serve warm or cold

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Dessert

Cranberry and Lemon Pound Cake

Name: Cranberry and Lemon Pound Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 250g of sugar; 220g of butter; 7 eggs; 250g of flour; 1 tsp of baking powder; 50g of dried cranberries; The juice and zest of a lemon

Preparation: 15 min

Cooking: 35 min

Servings: 1

The cranberry and lemon pound cake is a delicious fruity option for dessert. The combination of lemon zest and cranberries adds a nice acidic note, which perfectly balances the sweetness of the cake. Ideal for parties or gatherings, this cake pairs wonderfully with a sweet cream.