Description
This Cranberry Pound Cake is a moist and buttery cake with pops of tart, fresh cranberries that add a burst of flavor and color. Perfect for holiday gatherings or as a festive treat, this cake pairs beautifully with a cup of coffee or hot chocolate!
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen cranberries, tossed with 1 tablespoon flour (to prevent sinking)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or orange juice
- Zest of 1 orange (optional, for extra citrus flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the flour, mixing just until combined.
- Fold in Cranberries: Gently fold in the cranberries coated with flour. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk (or orange juice) until smooth. Drizzle over the cooled cake and sprinkle with orange zest if desired.
Notes
- Substitute fresh cranberries with dried cranberries if needed; just reduce to 1 cup and soak them in warm water for a few minutes before adding to the batter.
- For a holiday twist, add 1/2 teaspoon of cinnamon or nutmeg to the batter.