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This Cranberry Lemon Pound Cake recipe is sponsored by Wholesome Sweeteners. As always, all opinions are my own ?
Try this bright and beautiful Cranberry Lemon Pound Cake; it’s the perfect balance of sweet and tart and it’s so fitting for entertaining. It’s rich and moist, but completely sugar-free with low-effort. Drizzled with a lemon glaze, it’s truly a refreshing and enjoyable treat that everyone will love!
This recipe is very similar to my popular Cranberry Orange Bread. However, the difference is that bread is made with no butter and has less eggs. So, this lemon pound cake is definitely more of a dessert versus something you can have for breakfast or a snack. Yet, their flavors are very similar in that balance between sweetness and tartness.
What ingredients do you need for cranberry lemon pound cake
- Butter: This is the base of the pound cake and you’ll need 1 stick of softened butter.
- Sugar: I’m using the Wholesome Allulose zero calorie granulated sweetener. I love that it has a mild sweetness and full sugar flavor. But the best part is that it behaves like sugar in that it dissolves well and instantly mixes into the butter for baking this lemon pound cake to keep it moist and fluffy. In my experience, that’s very different from other zero-calorie sweeteners.
- Greek Yogurt: This adds moisture to the lemon pound cake.
- Vanilla Extract & Salt: Both are used to add flavor to baked goods.
- Lemon: Zesting lemon brightens up the color of the pound cake and gives it an incredible lemony zing.
- All Purpose Flour: Cake flour is more traditionally used because it’s lighter and will result is more fluffy texture. But I usually keep my ingredients basic and only buy all-purpose flour. It works just fine in this recipe.
- Baking soda: This helps to neutralize any acids in the recipe, and it adds tenderness and some leavening.
- Cranberries: These are optional for the lemon pound cake, but I love adding them since they’re a great seasonal ingredient to add a pop of color. You can use fresh or frozen.
How to make this lemon pound cake
Like most pound cake recipes, you’ll start this one by beating together the softened butter with the sugar. Only the difference is we’re using the Allulose. It has zero calories and zero net carbs, so it’s perfect for those who are watching calories. It’s also great for anyone like me who wants to enjoy a rich treat without the sugar to weigh me down.
After creaming the butter and sugar, you’ll add the eggs, yogurt, lemon zest and vanilla extract. Then mix in the dry ingredients and fold in the chopped cranberries.
Now, pour the batter into a greased pan and smooth out the edge with the back of a spatula. Bake it in the oven until a toothpick inserted in the center comes out clean. During this time, you can make the lemon glaze to drizzle over the lemon pound cake after it bakes.
Tips for making pound cake
- Use wet ingredients at room temperature. This is to ensure that the batter mixes together easily and evenly so the lemon pound cake comes out fluffy and moist.
- Chop the cranberries. Chopping the cranberries reduces the tartness you might taste biting into a full cranberry (regardless of whether it’s cooked!).
- Coat the cranberries with a tablespoon of flour before folding into the batter. This is great to ensure that they don’t all fall to the bottom of the loaf pan after baking. It’s optional though.
- Cover the pound cake loosely with aluminum foil halfway through baking. This is only necessary if you notice the top and sides start to brown before the cake bakes through.
- Freeze extra cranberries to make the recipe again later. Because you’ll use less cranberries that you can traditionally buy in 8 or 12 ounce bag, recipes like this one that can be made with frozen cranberries are so useful!
Frequently asked questions
How do you know when the cake is baked?
The cake will take around 45 minutes to bake. To check that it is done, insert a toothpick and if it comes out clean it is ready. If it doesn’t, bake the cake for a little longer and test again.
How do you store the lemon pound cake?
Once the cake has completely cooled, cut it into slices and transfer to an airtight container. It will keep for a few days and slightly longer if you refrigerate it. You can also freeze the cake by wrapping the entire loaf in foil after you completely cool it.
More cranberry recipes:
More cake recipes:
- Sfouf (Turmeric Cake)
- Crumbly Nutella Mugcake
- Cream Cheese Vanilla Cupcakes
- Cinnamon Coffee Crumb Cake
- Birthday Mug Cake
I love this rich and decadent dessert, made lighter with the zero calorie Allulose sugar. The cranberry lemon pound cake is something that is fun to bake for family and friends when you’re looking for something easy, yet impressive. Serve it with the lemon glaze for an extra nice touch. Everyone’s going to love it!
Thank you Wholesome Sweeteners for sponsoring this Cranberry Lemon Pound Cake recipe .
If you’ve tried this healthy-ish feel good Cranberry Lemon Pound Cake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Lemon Cranberry Pound Cake
- Nonstick baking spray for coating loaf pan
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Wholesome Allulose granulated
- ½ cup butter softened
- 2 large eggs
- ½ cup Greek yogurt full fat
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup cranberries chopped (tossed in flour)
- 1/2 cup Wholesome Allulose granulated
- 2 tablespoons corn starch
- 1/4 cup lemon juice
- Preheat oven to 350°F. Prepare a loaf pan with baking spray or line with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda and salt
- In a large bowl, cream together the sugar and butter until light. Add the eggs, one at a time. Then add the yogurt and vanilla extract and lemon zest. Add the dry ingredients on top of the wet ingredients and use a wooden spoon or spatula to combine. Fold in the cranberries
- Fill the prepared pan with the batter and smooth out the edge with the back of a spatula
- Bake for 40-45 minutes, or until a toothpick Inserted into cake comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- To make the glaze, whisk together the sugar and corn starch until well blended, then slowly whisk in the lemon juice until completely blended. Add more lemon juice to make it more liquidy.