Lemon Cranberry Pound Cake

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

5 from 28 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

Course Dessert

Cuisine American

Prep Time 10

Cook Time 28

Cooling Time 10

Total Time 48

Servings servings

Calories 150kcal

Author Yumna Jawad

Equipment

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 cornstarch
1/4 cup lemon juice

Instructions

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.

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.

Nutrition