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LEMON CRANBERRY POUND CAKE
Makes 12 slices
1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon
vanilla
2 tablespoons grated lemon rind
3 cups flour
2 teaspoons
baking powder
1/2 teaspoon salt
1 cup milk
1 cup dried sweetened
cranberries
Glaze:
1/2 cup icing sugar, sifted
2 tablespoons
lemon juice
Preheat oven to 325 degrees.
Grease and flour a 10-inch
bundt or tube pan. Beat butter and sugar until light and fluffy.
Beat in
eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking
powder and salt.
Gradually add dry ingredients into mixture alternately
with milk just until blended. Stir in cranberries.
Spoon batter into pan.
Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the
icing sugar and lemon juice until sugar dissolves. Pierce cake all over with
toothpick.
Spoon glaze evenly over top of cake. Let cool on rack before
removing from pan.
Wrap and store at room temperature a day before serving.
If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2 inch
loaf pans. Cake freezes well.
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