Name: Cranberry Pound Cake
Ingredients: 1 cup butter, softened; 1 (8 oz) pkg cream cheese, room temperature; 2 1/2 cups sugar; 3 eggs; 1 lemon, juiced and zested; 1/2 tsp almond extract; 1 tsp vanilla; 2 1/2 cups cake flour; 1 tsp salt; 2 cups fresh cranberries, tossed with 1 tablespoon flour

Ingredients

Units Scale

1 cup butter, softened
1 (8 oz) pkg cream cheese, room temperature
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh cranberries, tossed with 1 tablespoon flour

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Instructions

Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
in a large bowl, beat butter and cream cheese together with a mixer until combined.
Add the sugar and beat for 3 minutes, until light and fluffy. Add in the eggs, one at a time, beating after each addition.
Add lemon juice and zest, almond extract, vanilla, and salt. Mix well.
Add in half the cake flour and mix. Add in the remaining flour and mix.
Fold the cranberries into the batter and then pour into the prepared bundt pan.
Bake at 350 degrees for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
Let cool in pan for 10 minutes and remove from pan. Cool completely. Serves 12.