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Lemon Cranberry Pound Cake

From Seven Sea Street Inn

"A breakfast recipe we like is Lemon-Cranberry Pound Cake. We focus on cranberries as an authentic Nantucket native fruit. We serve a delicious homemade Cranberry Crunch Granola for breakfast as well, and a box of Chocolate Covered Cranberries is a complimentary room favor for our guests."

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 tablespoons grated lemon rind
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup dried sweetened cranberries

Glaze:
1/2 cup icing sugar, sifted
2 tablespoons lemon juice

Preheat oven to 325°. Grease and flour a 10-inch Bundt or tube pan. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking powder and salt. Gradually add dry ingredients into mixture alternately with milk just until blended. Stir in cranberries. Spoon batter into pan. Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the icing sugar and lemon juice until sugar dissolves. Pierce cake all over with toothpick. Spoon glaze evenly over top of cake. Let cool on rack before removing from pan. Wrap and store at room temperature a day before serving. If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2 inch loaf pans. Cake freezes well. Makes 12 slices.

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Last modified: Aug 31, 2004, 17:07 EDT
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