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5 from 2 votes
Vanilla Pound Cake,
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Easy Cranberry and White Chocolate Pound Cake
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 
Servings: 10 Slices
Ingredients
  • ¾ cup or 175 g softened butter
  • 32/ cup or 150 ml Milk
  • 1 cup or 200 g regular sugar
  • 2 Large eggs lightly beaten
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup or 150 g Dried Cranberries
  • 7 oz or 200 g White Chocolate chopped in to chunks.
  • 1 ¾ cups or 225 g Plain / All purpose flour sieved
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 Tablespoon Flour
Instructions

  1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line

** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
  1. Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).
  2. Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.
  3. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.

  4. Once combined, add the lemon juice, and zest, and the rest of the flour. Right at the end, fold in the cranberries and white chocolate.

  5. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes. Test if done after 55 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.

***** Please note, if using a Bundt tin, cook time will be a little less.
  1. Have a cup of tea and wait!
  2. Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!