Cranberry Pound Cake
This Cranberry Pound Cake blends sweet and tart flavors with a soft, buttery crumb. Each slice bursts with juicy cranberries and holiday charm, making it the perfect treat for festive gatherings or cozy mornings at home.
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.
Notes
Toss cranberries in flour to prevent sinking. Full-fat yogurt or sour cream keeps the loaf moist. For a festive twist, add an orange glaze after cooling.