Serves:8-10 (1 pound cake)
1 cup Green Valley Creamery Lactose-Free Butter
1 ¾ cups white sugar
2 tablespoons orange zest
½ teaspoon vanilla
¾ cup Green Valley Creamery Lactose-Free Kefir
2 ½ cups fresh cranberries
2 ½ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
Cream Cheese Glaze:
3 tablespoons Green Valley Creamery Lactose-Free Cream Cheese
1-2 tablespoons orange juice
1 ½ cup powdered sugar
Orange zest for garnish
Preheat oven to 350*F.
Grease a 9×5 inch pound cake pan.
In a bowl, cream butter, sugar and orange zest together for 3 minutes. Add eggs one at a time and beat between each addition. Add vanilla and continue mixing.
In another bowl, combine flour, baking powder and salt.
Add dry ingredients alternating with the kefir to the wet ingredient mixture bowl. Fold in cranberries with a spatula.
Pour batter into greased pan and bake for 55 to 60 min or until a toothpick inserted in the middle of the bread comes out clean.
For the glaze, mix all of the ingredients in a bowl until fully incorporated.
Let pound cake cool and pour glaze over it. Decorate with orange zest and fresh cranberries.