Looking for a delicious recipe for a true Southern pound cake? Rebecca Gordon’s recipe takes it up a notch with sugared fresh cranberries. It’s moist and soft and so tasty.
Cake Ingredients:
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 eggs, room temperature
- 2 Tbsp fresh lemon juice
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 cup whole buttermilk
Directions:
Preheat the oven to 325 degrees.
Grease & flour 1 tube pan or 2 loaf pans.
Cream the butter & the sugar with an electric stand mixer on medium speed until light & fluffy, about 5 minutes.
Add the eggs, one at a time & mix until well blended.
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Add the lemon juice & the vanilla.
Blend in the flour alternately with the buttermilk, mixing on low speed.
Spoon the batter evenly into the prepared pan.
Bake 1 hour & 15 minutes to 1 hour & 25 minutes or until a long wooden pick tests clean when inserted into the center of the cake.
Cool the cake in the pan for 10 minutes.
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Run a small palette knife between the cake & the pan edge.
Remove the cake from the pan.
Cool completely on a wire rack.
Sugared Fresh Cranberries
- 1/4 cup water
- 1/2 cup granulated sugar, divided
- 1 cup fresh cranberries
Directions
Combine the water & 1/4 cup sugar in a small saucepan.
Bring to a boil & cook until the sugar dissolves, about 1 minute. Remove the mixture from the heat.
Cool 5 minutes.
Add the cranberries, tossing well to coat.
Remove the cranberries from the mixture & blot excessive liquid with paper towels.
Toss 5 to 6 cranberries at a time in the remaining 1/4 cup sugar.
Spread them onto a parchment paper-lined baking sheet & allow to dry, about 1 hour.
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Store at room temperature. Use within 2 days.
Recipes & ideas developed & produced by Rebecca Gordon of Buttermilk Lipstick.
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