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Cranberry Lemon Cake

While our mixes are stand-alone good, we like to find new ways to use them. That said, we’ve come up with an easy way to use our Classic Pound Cake Mix to make a Cranberry Lemon Cake. I found some dried cranberries in the cupboard leftover from the Christmas holidays that needed to be used. A lemon was resting peacefully in the crisper drawer of the refrigerator as well. Not for long, “my little pretties!”

The Classic Pound Cake Mix is a versatile mix, so I thought my found ingredients, along with a few eggs, a little oil, and some water would make a nice combination. Don’t you just love it when your hunches turn out spot on? I do! I took the eggs, water, and oil and mixed them together with the mix, then stirred in fresh squeezed lemon juice, the cranberries, and a few chopped pecans for added crunch. This combination baked up to be a tasty treat and so easy to make.

Cranberry Lemon Cake

Easy recipe for a delicious cranberry lemon treat.
Prep Time10 minutes
Cook Time28 minutes
Course: Dessert
Keyword: cake, cranberry, dessert, easy, lemon, pound cake
Servings: 10


  • 1 package Old School Mill's Pound Cake Mix
  • 3 Eggs slightly beaten
  • 2 tbsp Water
  • 1/3 cup Vegetable Oil
  • 1 tbsp Lemon Juice
  • 1/2 cup Dried Cranberries
  • 1/2 tsp Lemon Zest
  • 1/2 cup chopped pecans optional


  • Preheat oven to 350°(F).
  • Grease and flour 8 x 8 pan.
  • To package contents add eggs, water, vegetable oil, and lemon juice. Stir until well blended.
  • Fold in dried cranberries, lemon zest, and pecans.
  • Pour mixture into prepared pan and bake for 28 to 32 minutes.

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