Cranberry Pound Cake is one of those timeless treats that perfectly balances sweetness and tartness—ideal for cozy mornings or festive evenings. Hi, I’m Amanda, the heart behind BeamRecipes, where I share simple, soulful dishes made for real life. Baking this Cranberry Pound Cake takes me back to childhood afternoons filled with laughter and the scent of butter and sugar in the air. Each slice bursts with ruby-red cranberries, soft crumb, and holiday warmth. At BeamRecipes, I believe every recipe tells a story, and this one celebrates comfort, connection, and the pure joy of homemade goodness.
Serving Versatility
This Cranberry Pound Cake shines in any setting. Serve it warm with a dollop of whipped cream for dessert, toasted with butter for breakfast, or sliced alongside your afternoon coffee. It also makes a beautiful addition to holiday brunch tables or a thoughtful homemade gift wrapped in parchment and tied with a ribbon.
Ingredients:
- 1 ½ cups fresh or frozen cranberries (no need to thaw if frozen)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 tablespoon orange zest (optional, but lovely)
- ¼ cup chopped pecans or walnuts (optional, for extra texture)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then add vanilla extract and orange zest.
- Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with flour. Mix just until combined—don’t overbeat.
- Gently fold in cranberries and nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: Approximately 260 per slice
Why You’ll Love This Recipe
- Quick preparation: Comes together in under 15 minutes of active prep.
- Budget-friendly ingredients: Uses everyday staples with seasonal cranberries for flair.
- Big, cozy flavor: Sweet, tart, buttery perfection in every bite.
- Nutritional value: Cranberries bring antioxidants and brightness to this dessert.
- Customizability: Add orange zest, nuts, or a cinnamon swirl to make it your own.
Cultural or Cooking Technique Note (Optional)
Pound cakes have deep roots in European baking traditions, originally named for using a pound each of butter, sugar, eggs, and flour. This modern Cranberry Pound Cake keeps that classic richness but adds a festive twist with tart cranberries and a hint of citrus—perfect for the holiday season.
Serving Suggestions
- With a drizzle: Top with a simple orange glaze or cream cheese frosting for a dessert-ready finish.
- As breakfast: Toast a slice and spread with butter or cream cheese.
- For gifting: Wrap individual slices or mini loaves for a homemade holiday present.
- Holiday dessert board: Pair with chocolate truffles, sugared pecans, and hot cocoa for a festive platter.
Pro Tips for Success
- Toss cranberries in a tablespoon of flour before folding them into the batter to prevent sinking.
- For extra moisture, use full-fat sour cream or yogurt.
- Don’t overmix once the flour is added—this keeps your cake tender.
- Add a pinch of cinnamon or nutmeg for a cozy flavor boost.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly for a fresh-from-the-oven feel.
5 Common Mistakes to Avoid
- Overmixing the batter – Once you add the flour, mix only until combined. Overmixing can make your Cranberry Pound Cake dense and tough instead of light and tender.
- Not coating cranberries in flour – Skipping this step can cause the cranberries to sink to the bottom of the loaf. Toss them in a tablespoon of flour before folding in.
- Using cold ingredients – Make sure butter, eggs, and sour cream are at room temperature. Cold ingredients prevent the batter from blending smoothly.
- Overbaking – Keep a close eye near the end of the bake time. Overbaking dries out the cake; it’s done when a toothpick comes out with a few moist crumbs.
- Skipping the cooling step – Let your pound cake cool in the pan for 10 minutes before transferring. Cutting too soon can cause it to crumble.
4 Frequently Asked Questions
- Can I use dried cranberries instead of fresh?
Yes! Use 1 cup of dried cranberries and soak them in warm water or orange juice for 10 minutes to soften before adding. - Can I make this Cranberry Pound Cake ahead of time?
Absolutely. It actually tastes better the next day as the flavors deepen. Store it tightly wrapped at room temperature or refrigerate. - Can I freeze this cake?
Yes, it freezes beautifully. Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. - How can I make it more festive?
Add orange zest, a cinnamon swirl, or drizzle a simple orange glaze on top for extra holiday sparkle and flavor.
Closing Paragraph
This Cranberry Pound Cake is the kind of recipe that brings comfort to chilly mornings and sparkle to cozy evenings. Whether you’re baking it for a festive brunch or a simple weekday treat, it’s sure to become a favorite in your kitchen. Don’t forget to share your version, rate the recipe, and tell me how you made it your own!
🎀 Final Thoughts
I just love how this Cranberry Pound Cake captures the spirit of the holidays—bright, homey, and irresistibly good. Each slice feels like a warm hug from the kitchen, especially when shared with loved ones.
Cranberry Pound Cake
Equipment
- Loaf Pan
- Mixing Bowls
- Hand or Stand Mixer
- Wire Rack
- Oven
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup sour cream or Greek yogurt
Add-ins
- 1 1/2 cups fresh or frozen cranberries no need to thaw if frozen
- 1 tbsp orange zest optional
- 1/4 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then add vanilla extract and orange zest if using.
- Gradually add dry ingredients, alternating with sour cream, beginning and ending with flour. Mix just until combined.
- Gently fold in cranberries and nuts if using. Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.