Cranberry Lemon Pound Cake

5 from 4 votes

This moist and rich White Chocolate Lemon Cranberry Cake balances the sweet taste of melted white chocolate with the zesty flavor of lemon and cranberry

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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!

Three slices of lemon cranberry cake on small white plates with forks

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.

ingredients for pound cake

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.

butter and sweetener being whisked in a bowl

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.

collage of bowls with cranberries being folded in

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.

top down shot of pound cake batter in a pan

Tips for making pound cake

  1. 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.
  2. Chop the cranberries. Chopping the cranberries reduces the tartness you might taste biting into a full cranberry (regardless of whether it’s cooked!).
  3. 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.
  4. 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.
  5. 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:

overhead shot of cranberry lemon pound cake on a plate

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

This moist and rich White Chocolate Lemon Cranberry Cake balances the sweet taste of melted white chocolate with the zesty flavor of lemon and cranberry
5 from 4 votes
Servings 12 servings
Course Dessert
Calories 150
Prep Time 10 mins
Cook Time 28 mins
Total Time 48 mins

Ingredients
  

  • 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)

For Glaze

  • 1/2 cup Wholesome Allulose granulated
  • 2 tablespoons corn starch
  • 1/4 cup lemon juice

Instructions

  • Preheat oven to 350°F. 8 1/2- by 4 1/2-inch 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.

Notes

Recipe: Adapted from Taste of Home.
Storage:  Store any leftovers in an airtight container. They will last up to 7 days in the fridge. 
Freezing Instructions: Bake the pound cake, allow it to cool completely, then wrap it in aluminum foil and freeze the loaf as a whole. Thaw overnight in the fridge, then slice the cake, and add the lemon glaze. You can freeze the cake for up to 3 months.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.

Nutrition

Serving: 1g, Calories: 150kcal, Carbohydrates: 15g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 153mg, Potassium: 49mg, Fiber: 1g, Sugar: 1g, Vitamin A: 276IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg

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Three slices of lemon cranberry cake on small white plates with forks

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Comments

  1. Can I use whole wheat flour? If so how much and I don’t have the sugar you used so what substitutions would you recommend?

    1. Yes you can use the same amount of whole wheat flour. And you can use granulated sugar or cane sugar to sub for the allulose sugar. Hope you like it!

  2. Hello Dear 🙂 My pound cake is already in the oven, I am so excited for tommorows breakfast! Just two questions to the recipe – Ingredients say “baking soda”, in instructions there is “baking powder” – what is correct? And why there is a white chocolate mentioned in the topic? Thank you for all the delicious recipes, love from the Czech republic!

    1. Hello, so excited for you to try the recipe! Sorry for the typo, it should be baking soda. And I actually updated this recipe to make a lemon glaze on top, but I used to have a melted white chocolate topping before. I think the lemon glaze works better. Hope you enjoy the recipe!!