Moist Pecan Cranberry Pound Cake

Moist Pecan Cranberry Pound Cake

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This moist pecan cranberry pound cake is great! It comes out moist and chunky. The pecans and cranberries really do the trick.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

10 servings

Ingredients

  • 2 C. flour
  • 1 C. pecan halves, chopped
  • ½ C. vanilla yogurt
  • ¼ C. butter
  • ¾ C. fresh cranberries
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 2 tsp. lemon zest
  • ½ tsp. salt
  • 1 C. granulated sugar
  • 4 eggs
  • 1 T. lemon juice

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Directions

Preheat the oven to 325 degrees. Spray a loaf pan with non-stick cooking spray. Set aside. In a bowl, mix the dry ingredients. In another bowl, mix the wet ingredients. Combine both mixtures. Pour batter into the prepared loaf pan. Bake for 1 hour. Enjoy right out of the oven.


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