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Baton Rouge, Louisiana
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Holly's Lemon Cranberry Pound Cake

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A  lemon cake mix and fresh canberries pair for simple, delectable cake to make over and over during cranberry season.

MAKES 16-20 SERVINGS

1 (18.25-OUNCE) BOX LEMON CAKE MIX
1 (8-OUNCE) PACKAGE REDUCED-FAT CREAM CHEESE
2 EGGS
1 1/3 CUPS WATER
1 TEASPOON VANILLA EXTRACT
2 CUPS CHOPPED CRANBERRIES
1/2 CUP CHOPPED PECANS
3 TABLESPOONS LEMON JUICE
1 CUP CONFECTIONERS' SUGAR

PREHEAT OVEN TO 350ºF. COAT BUNDT PAN COATED WITH NONSTICK COOKING SPRAY.    IN MIXING BOWL, MIX TOGETHER CAKE MIX, CREAM CHEESE, EGGS, WATER, VANILLA UNTIL CREAMY. FOLD IN CRANBERRIES AND PECANS.  POUR BATTER INTO PREPARED PAN.  BAKE 40 MINUTES OR UNTIL A TOOTHPICK INSERTED COMES OUT CLEAN. DO NOT OVERCOOK.     COOL IN PAN 10 MINUTES, INVERT ONTO SERVING DISH.    MEANWHILE, IN SMALL BOWL, MIX TOGETHER LEMON JUICE AND CONFECTIONERS' SUGAR.  DRIZZLE OVER WARM CAKE.     

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