Cranberry vanilla pound cake is a moist, dense loaf infused with vanilla flavor and dotted with tart cranberries. Finished with a golden crust and often a touch of glaze, this cake is ideal for the holidays or as a refined everyday dessert.
Why You’ll Love This Recipe
This cake offers a perfect contrast between sweet and tart. It’s simple to bake, keeps well, and can be dressed up or down depending on the occasion. Its festive flavors make it an excellent gift or table centerpiece.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or yogurt
- Fresh or dried cranberries
- Powdered sugar (for optional glaze)
- Milk or lemon juice (for optional glaze)
Directions
- Preheat oven to 350°F and grease a loaf pan.
- Cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in vanilla and sour cream.
- Combine dry ingredients and slowly incorporate into wet mix.
- Fold in cranberries.
- Pour into pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool completely and glaze if desired.
Servings and timing
Serves 8–10 slices.
Preparation time: 15 minutes
Baking time: 55 minutes
Total time: 1 hour 10 minutes
Variations
- Add orange zest for a citrusy note.
- Top with streusel for a bakery-style finish.
- Use dried cherries or blueberries as a twist.
- Gluten-free version with a suitable flour blend.
Storage/Reheating
Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 2 months. Warm slices slightly before serving, if desired.
FAQs
Can I use frozen cranberries?
Yes, do not thaw them before mixing in.
Can I reduce the sugar?
Slightly, but it may affect texture and balance.
Why is my cake dry?
Overbaking—check at 50 minutes.
Can I make this in a bundt pan?
Yes, adjust baking time accordingly.
Can I use Greek yogurt?
Yes, it substitutes well for sour cream.
What’s the best way to glaze it?
Mix powdered sugar with milk or citrus juice until pourable.
Can I add nuts?
Yes, chopped pecans or walnuts work nicely.
Is this cake suitable for freezing?
Yes, wrap well and freeze up to 2 months.
Can I skip the glaze?
Yes, it’s optional and for added sweetness.
Can I make muffins instead?
Yes, adjust baking time to 18–22 minutes.
Conclusion
Cranberry vanilla pound cake is a charming, flavorful loaf that’s easy to prepare and ideal for gifting or sharing. With its classic taste and festive flair, it’s sure to become a favorite.
Print
Cranberry Vanilla Pound Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry vanilla pound cake is a moist, dense loaf infused with rich vanilla flavor and tart cranberries, topped optionally with a simple glaze—perfect for holidays or everyday indulgence.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh or dried cranberries
- 1/2 cup powdered sugar (optional, for glaze)
- 1–2 tablespoons milk or lemon juice (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in cranberries gently to distribute evenly.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, mix powdered sugar with milk or lemon juice until smooth, then drizzle over cooled cake.
Notes
- Frozen cranberries can be used without thawing.
- Add orange zest for a citrus twist.
- Use chopped nuts like pecans or walnuts for added texture.
- Check for doneness at 50 minutes to prevent overbaking.
- This cake freezes well; wrap tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
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