Christmas is right around the corner and I can’t even believe it! Maybe it’s the 70 degree weather we’re having, maybe it’s because I’ve been so busy at work, but this year Christmas really snuck up on me! I still have a few presents to buy (and all of them to wrap…) before we head to my parents house Christmas Eve. Every year my parents host a Cuban feast for about 20-30 of us on Christmas Eve. My uncle roasts the pork and my mom cooks just about everything else. The black beans, rice, yucca, plantains, mango mousse, etc. and then other family members bring over various desserts and appetizers. My dad decks out the patio with fun Christmas lights and heaters with a huge table for us all to sit and enjoy dinner together while listening to a combination of Cuban music and Latin Christmas music… did I mention it’s amazing? It’s amazing.
I always get great feedback when I make this Ritz Carlton Lemon Pound Cake with sugared cranberries so I thought it would be perfect to take to Christmas Eve! I think the powdered sugar dusted over it with the bright red cranberries kind of screams Christmas (especially against this red lace romper!). I found this recipe on Pinterest but you can also get the delicious details below! Even if you don’t have room to enjoy this bundt cake for dessert, it is just as scrumptious in the morning with a hot cup of coffee. I mean come on, it’s Christmas! It’s completely acceptable to eat cake for breakfast! 🙂
Ritz Carlton Lemon Pound Cake
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- 1 lemon, zested
- 1 lb. cranberries
- 1 cup sugar (divided)
- 1/2 cup water
Preheat oven to 350F. Use shortening or spray to grease bundt pan and dust with flour.
Sift flour, baking powder, and salt into medium bowl then set aside.
Cream butter, shortening and sugar in a mixer (I used my awesome aqua kitchen-aid) then add eggs one at a time, beating well after each one.
Add dry ingredients in three additions to the creamed butter and sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low-speed after each addition.
Mix in lemon juice and lemon zest. *I went a little heavy on the lemon juice and zest because I love a stronger lemon flavor. If you want it to be subtle then stick to the recipe.
Pour batter into bundt pan and bake for roughly 55 minutes. Check with a toothpick (if it comes out clean it’s done!). **Be sure not to fill the pan to the top or it will overflow… leave about a half-inch.
In a medium saucepan combine 1/2 cup water and 1/2 cup sugar over low-medium heat. Add cranberries to saucepan cooking for 10-15 minutes. Cool cranberries then roll in remaining sugar.
Let me know how it turns out if you end up making this Ritz Carlton Lemon Pound Cake! I’d love to know what you think! If you still need something festive to wear, shop my outfit and favorite holiday looks below or check out my Holiday Outfit Ideas post! And if you still need to shop for others, check out my “Let’s Shop!” tab at the top of the page! 🙂
Thank you for reading!!