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Three slices of lemon cranberry cake on small white plates with forks
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5 from 3 votes

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
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings 12 servings
Calories 150kcal
Author Yumna Jawad


  • 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


  • 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.


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.


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