Cranberry Pound Cake
Recipe created by Mark Gaier and Clark Frasier
Servings: Serves 6–8
Ingredients
  • 16 Tbsp. (2 sticks) butter
  • 1 1/2 cups sugar
  • 1 Tbsp. lemon zest
  • 8 eggs
  • 1 1/2 cups all-purpose flour
  • 1/8 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 cups cranberries , fresh or defrosted
Directions
Active time: 20 minutes
Total time: 1 hour, 45 minutes


Preheat oven to 350°. Spray a loaf pan with cooking spray. In a standing mixer on medium-high speed, cream together butter and sugar. Add lemon zest, then eggs; slowly add dry ingredients. Carefully fold in cranberries.

Pour batter into pan and bake 10 minutes. Cover with foil and reduce heat to 325°. Bake until set, about 1 hour and 10 minutes more. Cake is done when a toothpick inserted in the center comes out clean. Remove and place on cooling rack.