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    El Mundo Eats » Cake

    Published: Dec 17, 2017 · Updated: Mar 29, 2021 by Bea & Marco · This post may contain affiliate links · 4 Comments

    Cranberry Clementine Pound Cake

    Jump to Recipe
    Cranberry clementine pound cake

    Who doesn't love a fast and easy cake? A delicious fast and easy cake.

    Well here I'm sharing with you my go-to cranberry and clementine cake that I've been making for my family and friends for years. They love the super moist, fluffy and soft texture of it. It's my go-to cake whenever I want to prepare something fast to serve my guests.

    Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.

    Cranberry-Clementine-Pound-Cake_whole-cake

    The best thing about this cake is, you will only need a single serving yogurt container to measure the main ingredients. If you haven't watched my lemon yogurt cake, then I really think you should. It uses the same method.

    For this recipe I'm using a yogurt container of 125 gr, which equals to a ½ measuring cup. I've used a yogurt container of 150 gr and it worked with no problem as well. So using that yogurt container, we will measure our flour, oil and sugar. Isn't it great?

    The cake

    Yes it is a super easy cake. Only one thing that I would like to remind is that you need to whisk the eggs and sugar really good. Until the mixture turns pale. This will make the cake fluffy and soft. So don't just whisk them to combine, go one step more.

    Sift the dry ingredients. This doesn't take long at all, so yea.. sift them. You would also want to coat your cranberries or raisins etc with some flour. This will ensure them not falling to the bottom of the cake when baking.

    Cranberry-Clementine-Pound-Cake_cut-cake

    If you don't like cranberries, you can change it to raisins, dried cherries, chopped nuts. Go crazy. And this is the only time in this recipe that I'm using a measuring cup. Not bad at all. Ahh.. I do like to recommend using dried fruits though, so that they don't change the texture of the batter and eventually the baked cake.

    I baked this cake using my 10 inch (25 cm) bundt pan. Make sure to butter and flour your pan well before using. It's going to make it easier to remove the cake later.

    Cranberry-Clementine-Pound-Cake_portion

    When the cake is baking, your house will be filled with heavenly smell! Trust me. And though when you remove the cake from the oven you get tempted to slice it, don't. Patience is a virtue. Leave the cake to cool a bit, around 5 minutes. Then flip it on a rack to cool completely.

    Serve it with some sprinkles of icing sugar. You will love it! Enjoy!

    More Cake Recipes

    If you’re falling in love with this cranberry clementine pound cake, maybe I could entice you to some of my other cakes?

    • Fruitcake (a family recipe, perfect for the holidays)
    • Clementine loaf cake
    • Scandinavian almond cake
    • Hazelnut cake
    • Super easy lemon yogurt cake

    Recipe Video

    📖 Recipe

    Cranberry clementine pound cake

    Cranberry Clementine Pound Cake

    Super moist and soft pound cake with cranberry and the heavenly smell of clementine! It’s super easy to prepare. I use a yogurt container to measure all the main ingredients for this recipe, very convenient.
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 12 portions
    Prep Time10 mins
    Cook Time30 mins

    Ingredients  

    • 3 yogurt container all purpose flour
    • 3 ½ teaspoon baking powder (16 gr)
    • ½ cup chopped dried cranberries (60 gr)
    • 2 yogurt container granulated sugar
    • 3 large eggs , room temperature
    • 2 clementines, the zest
    • 1 yogurt container Sunflower oil
    • 1 yogurt container unsweetened plain yogurt
    • 1 teaspoon vanilla extract
    • some icing sugar , to decorate the top (optional)
    Prevent your screen from going dark

    Instructions

    • In a bowl, sift flour and baking powder. Add in 1 tablespoon sifted flour into a bowl containing dried cranberries and coat them well. Set aside.
    • In another bowl, add in sugar and eggs. Whisk until the mixture is pale in color. Add in clementine zest, sunflower oil, vanilla extract, plain yogurt and mix until well combined.
    • Add in previously sifted flour mixture and mix just until everything to combine. Then add in dried cranberries and fold in to combine. Do not overmix to avoid hard, dense cake. Pour cake batter into a
      10 inch (25 cm) bundt pan that has previously been greased and floured. Spread the batter evenly.
    • Bake at 180ºC (350ºF) preheated oven for 35-40 minutes or until the cake is golden brown and fully cooked. Remove from the oven and leave for 5 minutes before taking it out from the pan. Leave to cool completely on a rack before slicing. Dust with icing sugar if you want, slice and enjoy!

    Notes

    I used a yogurt container of 125 gr to measure most of the ingredients, it is the same as a ½ measuring cup.

    Nutrition Facts

    Calories: 312.5kcal, Carbohydrates: 42.3g, Protein: 4g, Fat: 14.7g, Saturated Fat: 2g, Cholesterol: 48.1mg, Sodium: 149.9mg, Potassium: 60.9mg, Fiber: 0.8g, Sugar: 26.9g, Calcium: 95.3mg, Iron: 1.3mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    1. Joan Walford says

      October 11, 2020 at 3:06 pm

      I really love this site because the ingredients are not difficult to find and the instructions are so easy to follow. I like where it tells you not to overmix as the final texture may be hard. I also love the fact that at the end there is a note that the yogurt container is about half a cup. You can't get any better than that. So for those of us who have a problem with measurements, I would direct a beginner to go directly to this website. Way to go, excellent website, one of the best I have seen so far.

      Reply
      • Bea says

        October 14, 2020 at 12:54 pm

        Hi Joan! Thank you for your observations and kind words! We try our best in helping out as much as we can so that the recipes work and our readers have no problems with them. Have a nice day ahead! 😍

        Reply
    2. Rowen says

      November 24, 2018 at 10:34 pm

      What do you mean by yogurt container ? Are you using 8oz containers? Please let me know...

      Reply
      • Bea says

        November 24, 2018 at 11:57 pm

        Hi Rowen, I wrote it in the recipe notes.I used a 125 gr yogurt container, it's the same as 1/2 measuring cup. Hope this helps.

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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