Pecan, Cranberry Pound Cake With Lemon Glaze

Pecan, Cranberry Pound Cake With Lemon Glaze
  • Yield: 12 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 60 Mins.
  • This is a great variation on a traditional pound cake. It’s made with whole pecans and dried cranberries that are suspended in a delicious lemon flavored cake. The lemon flavor is enhanced by a sweet, tart glaze. Dried cranberries and pecan pieces on top make this loaf extra special.


  • The Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 stick unsalted butter, softened
  • 1 1/4 cup sugar
  • 2 teaspoons lemon zest
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 3/4 cups dried cranberries, divided
  • 1 cup Fisher® Chef’s Naturals Pecan Halves, divided
  • The Glaze:

  • 3/4 cup powdered sugar, sifted
  • 1 tablespoon water
  • 2 tablespoons lemon juice
  • 1 lemon zested


  1. Preheat the oven to 325°F. Spray the inside of a 9 x 5-inch loaf pan with non-stick cooking spray.
  2. Make the batter for the pound cake: Mix flour, baking powder and salt together in a medium bowl, set aside. Combine butter, sugar and zest in the bowl of an electric mixer. Beat on medium speed for 3-5 minutes until the butter lightens and becomes fluffy. Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juice and vanilla. Reduce speed to low, add in flour mixture until just incorporated. Stir in ½ cup cranberries and ¾ cup pecan halves. Bake cake for 1 hour or until toothpick inserted into center comes out clean. Cool 15 minutes then turn out onto a rack to cool.
  3. Make the lemon glaze and serve the cake: In a small saucepan, combine the powdered sugar, water and lemon juice. Bring to a simmer over low heat until smooth, 1-2 minutes. Add the lemon zest. Set aside. Transfer cake to a serving platter. Pour the glaze over the cake. Top with the remaining dried cranberries and pecans.

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