Citrus Pound Cake with Cranberry Syrup

Citrus Pound Cake with Cranberry Syrup
Photo by Sang An


  • 2 sticks unsalted butter, at room temperature, plus more for the pan
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 cups fresh or frozen cranberries
  • 2 tablespoons orange liqueur (optional)
  • 2 cups all-purpose flour
  • ½ teaspoon vanilla extract
  • + 4 more ingredients
    • ½ cup fresh orange juice
    • 4 large eggs
    • 2 ¼ cups granulated sugar
    • ½ teaspoon kosher salt

Heat oven to 325° F. Butter a 9-by-5-inch loaf pan. In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture....

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network