The original recipe was Lemon cranberry pound cake.
It can be found in KC but i have ran out of lemon so i replace lemon with orange. Also i replace sour cream with yohurt too
Also, i bake the cake in muffin tin as it easier to eat.
Ingredient
225g cake flour
1 tsp baking powder
½ tsp + 1/8 tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
190g sugar
2 eggs, beaten
200g yohurt } stir together
1 orange juice }
Grated zest from 1 orange
70 g dried cranberries, soak in warm water for 10 mins, squeeze dry and chop coarsely
Method
1) Preheat oven to 180C and grease or line a 8" x 4" loaf tin
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Add in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the sour cream. Then beat in 1/2 of the remaining flour mixture, followed by the remaining sour cream and zest. Finally beat in the remaining flour mixture.
5) Fold in the cranberries.
6) Scrap the batter into the loaf tin.
7) Bake for about 55-60 mins or until skewer inserted comes out clean.
8)Cool in pan for 5 mins. Unmold and cool completely on a wire rack.
Verdict: The cake was very moist and soft, even though its called a pound cake. The refreshing orange makes the pound cake even more tasty!! Definitely a keeper