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