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Carnie's Buttermilk Poundcake With Orange Flavored Cranberries and Almond Glaze



2 sticks unsalted butter, softened 

2 cups sugar

4 eggs, room temp

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk, room temp

1 1/2 teaspoons good vanilla extract

1 teaspoon lemon extract

3/4 cup Trader Joes Orange Flavored Cranberries 



1 cup powdered sugar 

1/2 teaspoon almond extract

1 tablespoon lemon juice

2 tablespoons milk ( or more for the drizzle texture you want)

Tiny tiny pinch of kosher salt 




Preheat oven to 325 degrees

Butter and flour ( shaking out excess) a tube pan or a round Bundt cake pan

(or use Pam Baking Spray).

In a medium bowl, whisk the flour,  baking soda and salt. Set aside.

In a standing mixer with the paddle attachment (or a handheld mixer), beat the butter and sugar until light and fluffy, about 1 minutes. Scrape down bowl. 

Add eggs, one at a time, combining each one.

Add in thirds - the flour and then buttermilk alternating them ending with flour until combined.

Add the vanilla and lemon extracts, until combined.

Pour into the prepared pan and smooth the top evenly with spatula. 

Drop lightly once on counter to let out any air bubbles.

Bake in middle rack for approx  55 minutes to one hour - testing with a sharp knife in center of cake  for a clean pull out. If there are a couple moist crumbs - it's fine. Better when not over done.

Remove from oven and let cool for 30 minutes on a wire rack .

After 30 minutes, invert onto a wire rack and let cool completely. 

Meanwhile, make the glaze. 

In a medium mixing bowl, whisk the powdered sugar , milk, almond extract, lemon juice until very well combine and any lumps smoothed out. Add the tiny tiny pinch of salt. 

Pour glaze all over cake...


Serve and moan!!!!!!!

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