Citrus Pound Cake with Cranberry Syrup

Name: Citrus Pound Cake with Cranberry Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters fresh or frozen cranberries; 4 larges eggs; 473 milliliters all-purpose flour; 532 milliliters granulated sugar; 1 teaspoons kosher salt; 1 teaspoon grated lemon zest; 118 milliliters fresh orange juice; 1 teaspoon grated orange zest; 2 sticks unsalted butter, at room temperature, plus more for the pan; 1 teaspoons vanilla extract

Citrus Pound Cake with Cranberry Syrup is a vegetarian dessert. This recipe serves 12. One serving contains 390 calories, 4g of protein, and 17g of fat. Head to the store and pick up cranberries, eggs, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Vanilla

Butter

Egg

Equipment you will use

Hand Mixer

Loaf Pan

Whisk

Bowl

Oven

Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Egg

Transfer the batter to the prepared pan.

Equipment you will use

Frying Pan

Bake for 60 to 70 minutes.

Equipment you will use

Oven

Bake the cake and let it cool. Cover and store at room temperature for up to 24 hours.

Equipment you will use

Oven

Place the cooled cake in a resealable plastic bag or cover with 2 layers of plastic wrap. Store for up to 3 months. To Reheat: Refrigerate the cake overnight.

Ingredients you will need

Wrap