Lemon Cranberry Pound Cake

I've had a bag of craisins (or dried cranberries) stashed away in the fridge and what better time to put it into some good use than now?

So flipping through one of my favorite baking recipes website, I found this neat recipe for lemon cranberry pound cake. Just the perfect recipe I need to put my stored craisins into good use. 

Click here for recipe

Lemon Cranberry Pound Cake

I know, drastic aesthetic improvement urgently needed.  But appearance aside, I rather succeed with this cake on the taste part of the test. 

However, I did make some very slight changes to the original recipe:

1.  I used 4 lemons instead of 3. I am one in love with anything lemony and sour, so the punch is just right for me. However, if you're not that fond of the sourness of lemons, I'd recommend 2 lemons will do just fine.

2.  Since I'm a fan of brown sugar (now you know my preference), it's undoubting that I replace the granulated white sugar with brown.

3.  From where I live, brandy doesn't come by cheap. So I swapped it with rum essence. Worked out fine for me.

4.  Stating the obvious:  I used a normal square pan instead of a bundt. 

This cake is light but yet flavorful at the same time. I love the punch that lemons gave to the cake, and the lemon-cranberry sauce was just pure genius.  This cake is great for an afternoon tea party served with apple sauce, ice cream or just a great cup of steaming Earl Grey tea.