Citrus Pound Cake with Cranberry Syrup

Citrus Pound Cake with Cranberry Syrup
Photo by Sang An


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

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


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