Lemon Cranberry Pound Cake

I’ve always been jealous of Samantha. It’s true, our husbands have the same name (coincidence), and her theme song is my ring tone (not coincidence). But that’s as close as I get to her homemaking skills. Even if I could do that cute nose wiggle, the dishes in the sink wouldn’t go anywhere.

This year, I skipped the NaBloPoMo party in November, because a month of daily posts on this blog could only work under two circumstances — shipping my little boys off somewhere, and purchasing a magic wand to whisk away all the other housework. I don’t have to tell you chances are slim.

But I’m about to try it anyway. Minus the shipping kids, and the wand.

Take that, Samantha.


Twelve days of Christmas. I’ll share a Christmas-ish treat with you every day. Just for the next 12 days. Ready set go.

I know, you’re looking for cookies and candy. And I promise they’re coming. But THIS. This is a mighty fine pound cake. The lemon doesn’t zing you, but it’s sweet and pleasant enough to provide a nice accompaniment to the cranberries. Dressing it up with lemon glaze would not be a bad idea at all.

Lemon Cranberry Pound Cake 2

Lemon Cranberry Pound Cake

adapted from BHG Cookbook


1 cup sugar

Zest from 2 lemons (about 2 tablespoons)

1/2 cup (1 stick) butter, room temperature

3 eggs

2 tablespoons lemon juice

1 teaspoon vanilla

1-1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream or lemon yogurt

1 cup fresh or frozen cranberries


Preheat the oven to 325 F. In a large mixing bowl, cream together the sugar and the lemon zest until thoroughly incorporated. The sugar will appear moist. Add the butter, and mix until fluffy. Add the eggs one at a time, beating well after each addition, and scraping the bowl often. Mix in the lemon juice and vanilla.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients and the sour cream/yogurt to the egg mixture alternately, beating on low after each addition, just until combined. Gently fold in the cranberries.

Pour into a greased and floured 8×4″ loaf pan. Bake for 60-75 minutes, or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from the pan. Let it cool completely before slicing.