Pound cake

Cranberry Lemon Pound Cake

by

This cranberry lemon pound cake is simply divine! Cranberry and lemon are a classic combination, and one of my all-time favorites! Bright lemon zips throughout while tart cranberries accompany but don’t overpower. And the texture? It’s so spot on you wouldn’t even know it’s SCD! The soft sweet cake really allows the lemon and cranberry flavor to shine through, making them the star of this dessert. This pound cake will be making an appearance on my holiday table, and after you try it I know it will be on yours too! 

Cranberry Lemon Pound Cake

Serves 6 
Prep: 15 min
Cooking: 50 min
Total:  1 hour 5 min
Beginner

Ingredients:

⅔ cup almond flour

¼ cup coconut flour 

½ tsp. salt 

4 eggs 

¼ cup unsalted butter, melted 

2 Tbsp. almond milk, no thickeners 

¼ cup + 2 Tbsp. honey 

1 Tbsp. lemon juice, fresh 

2 Tbsp. lemon zest, about 2 small lemons 

1 tsp. vanilla extract 

½ cup cranberries, fresh

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 325°F.
  3. Line a loaf pan with parchment paper, or coat with butter. Often, I will do both.
  4. In a large bowl combine the almond and coconut flour and salt.
  5. Add in eggs, melted butter, almond milk, honey, lemon juice, zest, and vanilla extract.
  6. Mix well with either an electric mixer or by hand until the batter is smooth.
  7. Lastly, add in your cranberries and gently fold them in with a spatula. Do not overmix.
  8. Pour batter into your loaf pan and bake for 45-50 minutes or until a toothpick can be inserted and removed cleanly.
  9. Remove from the oven to cool, then turn out from the loaf pan and slice into six pieces.
  10. Serve immediately and enjoy!

         Cranberry Lemon Pound Cake 

Nutrition Facts: 
Calories- 277
Carbs- 24.3 g
Fat- 17.4 g
Protein- 7.6 g