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
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- 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