Name: Cranberry Sour Cream Pound Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 cups flour; 1/8 tsp salt; 3/4 cup Prairie Farms sour cream; 1/2 tsp baking soda; 6 tbsp Prairie Farms butter softened; 1 1/4 cup sugar; 1 tsp vanilla; 2 large eggs; 1 tbsp lemon juice; 1/2 cup fresh or frozen cranberries; 1/2 cup powdered sugar; 2 tbsp Prairie Farms egg nog

Cranberry Sour Cream Pound Cake

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Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Cuisine: German

Course: Desserts, Party Perfect, Seasonal

Servings:

Ingredients

2 cups flour
1/8 tsp salt
3/4 cup Prairie Farms sour cream
1/2 tsp baking soda
6 tbsp Prairie Farms butter softened
1 1/4 cup sugar
1 tsp vanilla
2 large eggs
1 tbsp lemon juice
1/2 cup fresh or frozen cranberries

Glaze

1/2 cup powdered sugar
2 tbsp Prairie Farms egg nog

Instructions

Preheat oven to 350 degrees. Grease a 9 inch loaf pan.
In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.
In a separate bowl, beat butter and sugar until fluffy.
Add in eggs, vanilla and sour cream. Beat until combined.
Add lemon juice then beat about 30 seconds.
Add dry ingredients to wet ingredients. Blend well.
Fold in cranberries.
Pour into pan and bake for 60-70 minutes.
In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle.
Drizzle over cooled coffee cake. Garnish with additional cranberries and powdered sugar.