By Gail Gordon Oliver This cake is delightfully moist and buttery and pleasingly tart. When making a pound cake, don't rush the creaming of the butter and sugar. It is this process that allows the butter to incorporate a large volume of air bubbles, ensuring a perfect texture and crumb in the finished cake. For best results use a stand mixer. If only a handheld mixer is available, cream the butter and sugar a bit longer than specified. Although it really doesn't need any further embellishment, feel free to drizzle the cake with your favourite lemon glaze, if desired. It's also fabulous without the cranberries although, with fresh local cranberries in season, it would be a shame to leave them out. 1 2/3 cups cake flour
1 tsp baking powder
1/2 tsp kosher salt
1 1/2 tbsp finely grated lemon zest
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated organic cane sugar
4 large eggs, lightly beaten
2 tsp pure vanilla extract
1/4 cup freshly squeezed lemon juice
1/2 cup fresh or frozen cranberries (thawed and dried well if frozen) Grease and flour the bottom and sides of a 9- x 5-inch loaf pan; set aside. Into a medium bowl, sift the flour, baking powder and salt; whisk to combine. Whisk in the lemon zest. Set the flour mixture aside. In the bowl of a stand mixer, add the butter. Beat the butter at medium speed until light in colour and creamy, about 3 minutes. With the machine running, slowly add the sugar. Continue to beat the mixture, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 5 to 6 minutes. With the machine running, add in one-third of the eggs and the vanilla. Beat to combine, about 30 seconds. Repeat with the remaining eggs in two additions. Beat until the mixture is airy, about 2 minutes. Remove the bowl from the stand mixer. Using a spatula, fold in one-half of the flour mixture. Stir in the lemon juice. Add the remaining flour mixture and stir the batter until smooth. Stir in the cranberries. Spread the batter evenly into the prepared pan. Smooth the surface with the back of a spoon. Bake in a 325° F oven until the cake is deep golden brown and a toothpick inserted into the centre comes out clean, 65 to 70 minutes. Place the pan on a cooling rack. Cool for 15 minutes before removing the cake from the pan. Let the cake cool completely on the rack before serving.
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