Healthy Cranberry Lemon Loaf Pound Cake

This delicious and healthy cranberry lemon loaf pound cake is made simply in the Crock-Pot 6 QT Express Pressure Cooker, is dairy free, gluten free, and has a simple lemon sugar glaze to top! 

The Best Healthy Cranberry Lemon Loaf Pound Cake

A Healthy Lemon Loaf Pound Cake…Express! 


I have to admit, I’m a lot happier these days seeing festive and fun Christmas decorations in all the stores versus the creepy, ghoulish Halloween ones (eek!). As much as I prefer summer over winter, the weeks around Christmas are absolutely wonderful because you can truly feel the “cheer” in the air. You can also feel the cheer in your tastebuds as all the holiday goodies begin to crop up and many people get into “baking mode”. While baking hasn’t ever been my forte, I do love to create delicious festive goodies this time of year and today I’ve teamed up with Crock Pot to share this mouthwatering Healthy Cranberry Lemon Loaf Pound Cake that I made in the Crock-Pot 6 QT Express Pressure Cooker… I didn’t even have to turn on the oven! 

Sliced Healthy Cranberry Lemon Loaf Pound Cake

This delicious recipe combines the sweetness of lemon with the tartness of cranberries for a festive flavour that can really be enjoyed all year round. In the summer you could swap out the cranberries for fresh raspberries or blueberries and in the early fall try blackberries or even rhubarb. 

What You’ll Need For The Healthy Lemon Loaf Pound Cake


To make this simple lemon loaf you’ll need a few gluten free flours to as well as typical baking supplies and the Crock-Pot 6 QT Express or a pressure cooker:


  • Pressure Cooker
  • 8” Glass or Metal Loaf Pan (I used this one without the lid)
  • Tin Foil
  • Flours: Coconut Flour, Gluten Free All Purpose Flour, Tapioca Flour
  • Baking Soda & Baking Powder
  • Honey, Applesauce, Vanilla
  • Eggs
  • Almond Milk
  • Lemons
  • Cranberries (frozen) 
  • Powdered Sugar (optional, for the glaze) 



Stacked Slices of Healthy Cranberry Lemon Loaf Pound Cake
If you’ve ever tried the traditional lemon loaf at a popular coffee shop, you might know which one I’m referring to, you’ll understand the draw to this delicious dessert. The loaf is dense and moist, but still melts in your mouth like cake. The perfect blend of a loaf and a pound cake. The dessert is sweet, but not too sweet, has a perfect amount of lemon flavour and is truly a crowd favorite. Unfortunately when it comes to “healthy”…it has none of that! 

My take on this tasty lemon loaf is naturally sweetened with honey and has only a touch of refined sugar in the glaze (which is optional), is made with gluten free flours for those who might prefer or need to avoid gluten, and contains no dairy products which can also be a problem for many people. There are no artificial lemon flavours but rather pure, whole, fresh lemon that creates a wonderful natural lemony taste. The frozen cranberries bring in that festive flavour and a nice touch of tartness, not to mention cranberries are a great source of antioxidants! 

Healthy Cranberry Lemon Loaf Pound Cake with the CrockPot Pressure Cooker

Using The Express-Crock For Desserts


If you would have asked me a few years ago how to bake a delicious healthy lemon loaf pound cake without using the oven I would have been slightly confused. Pressure cooking is relatively new to me but I am so impressed with the capabilities and versatility of this great way of cooking. The CrockPot® Express happens to be a pressure-cooker and a slow-cooker in one as well as a browning function and a steaming function. This means you can literally whip up everything from meats and stews, beans and chili, rice and risotto, poultry, desserts, soups, yogurts, to grains in this one handy Crock-Pot. 

Crock Pot Express Crock Pressure Cooker

For desserts like this lemon loaf pound cake you can simply add a pan with your batter to the express crock (placed on the trivet with some water underneath for moisture) and press the dessert function to set the time and desired pressure (high or low). I used high pressure and cooked this loaf for 35 minutes then let it sit for another 10 minutes in the express crock on warm. While each loaf or dessert may need a different amount of time, you can always start with a lower time, such as 20-minutes and add more if needed. 

Must-Make Healthy Cranberry Lemon Loaf Pound Cake

If you are looking for a tasty, festive and healthier loaf or pound cake, definitely give this recipe a try and be sure to check out the the CrockPot® Express as it would make a great Christmas gift for that special someone (even if that special someone is you…treat yourself right?!)

Have you made any desserts in a pressure cooker? I’d love to read about it in the comments! Be sure to pin the photo below to save this recipe for later and of course, share the love! 

The Best Healthy Cranberry Lemon Loaf Pound Cake

Healthy Cranberry Lemon Loaf Pound Cake

Yield: Serves 8-10
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

This delicious and healthy cranberry lemon loaf pound cake is made simply in the Crock-Pot 6 QT Express Pressure Cooker, is dairy free, gluten free, and has a simple lemon sugar glaze to top! 


  • ½ cup coconut flour
  • ¾ cup all purpose gluten free flour
  • ¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tsp vanilla
  • ¼ cup + 2 tablespoons honey
  • ¼ cup applesauce
  • 3 eggs
  • 1 cup almond milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • ¼ cup frozen cranberries

Lemon Glaze

  • 1 cup sugar-free powdered sugar (such as Swerve) or regular powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon almond milk


    1. In a large bowl add dry ingredients and stir to combine.
    2. In another bowl add the vanilla, honey, applesauce, eggs, almond milk, lemon juice and lemon zest and mix until smooth.
    3. Pour the wet into the dry and stir just to combine to their are no clumps.
    4. Fold in the cranberries.
    5. Grease an 8” rectangular loaf pan with coconut oil or olive oil spray and pour in the batter.
    6. Add one cup of water to the pressure cooker then cover the loaf pan with tinfoil then place it in the pressure cooker so that it is sitting on the metal trivet. Loaf pan inside a pressure cooker to make loafs
    7. Close the pressure cooker and set to "Dessert", "High Pressure" for 35 minutes.
    8. When time is up let the pressure cooker sit at warm for 10 minutes then release the steam.
    9. In a small bowl combine powdered sugar, lemon juice and almond milk and mix until smooth then set aside.
    10. Remove the loaf pan from the pressure cooker and let cool completely then once cooled, gently remove the loaf from the pan and drizzle generously with the glaze.
    11. Place in the fridge for 10 minutes for the glaze to harden slightly.
    12. Enjoy!

Pin me!

Try this easy and delicious healthy lemon loaf recipe that’s moist and just like cake or any pound cake recipe! You make this one in the pressure cooker and it mimics the Starbucks lemon loaf with the addition of cranberry. Not to mention it’s also dairy free, gluten free, vegetarian, and naturally sweetened.

Have a wonderful Day! 


This post was sponsored by Crock-Pot. As always the thoughts and opinions are my own. 

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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    • Yes, it can be, I would start at 350 degrees for 30 minutes then check with a toothpick and go every 5 minutes or so checking until the toothpick pulls clean, especially from the middle!