lemon-cranberry-pound-cake A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Bundt pan
- Tube pan
- Loaf pan
- Cooling rack
- Microplane
- Hand mixer
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Spoon
- Toothpick
Ingredients
- 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 cranberries, fresh or frozen, coarsely chopped
- 1/2 cup icing sugar, sifted
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