Pecan, Cranberry Pound Cake with Lemon Glaze
INGREDIENTS
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The cake:
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2 cups all-purpose flour
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1 tsp. baking powder
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½ teaspoon salt
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1½ sticks unsalted butter, softened
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1¼ cups sugar
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2 tsp. grated lemon zest
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4 large eggs
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1 tbsp. lemon juice
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1 tsp. vanilla
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¾ cup dried cranberries, divided
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1 cup Fisher® Chef’s Naturals Pecan Halves, divided
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The glaze:
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¾ cup powdered sugar, sifted
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1 tbsp. water
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2 tbsp. lemon juice
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zest of 1 lemon
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