Have you ever wondered why some pound cakes turn out dry and flavorless while others melt in your mouth with perfect texture and taste? The secret lies not just in the ingredients, but in the technique and balance of flavors that transform a simple cake into something extraordinary.
This Cranberry Pound cake recipe brings together the buttery richness of traditional pound cake with the bright, tart pop of fresh cranberries. The contrast between the sweet, dense crumb and the burst of tangy cranberry creates a perfect harmony that will have everyone asking for seconds.
Whether you’re hosting a holiday gathering, preparing a special breakfast, or simply craving something sweet yet sophisticated, this recipe delivers consistent results with minimal effort. Let’s dive into creating this seasonal favorite that pairs beautifully with your morning coffee or afternoon tea.
Ingredients List
For the Pound Cake:
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream, at room temperature
- 2 cups fresh cranberries, rinsed and patted dry (or frozen, not thawed)
- 1 tablespoon orange zest (from about 1 medium orange)
For the Vanilla Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Possible substitutions: Greek yogurt works beautifully in place of sour cream. For a dairy-free version, use coconut oil instead of butter and coconut cream instead of sour cream. The orange zest can be replaced with lemon zest for a different citrus note.
Timing
- Preparation time: 25 minutes to measure, sift, and mix ingredients
- Baking time: 60-70 minutes, depending on your oven’s calibration
- Cooling time: 30 minutes in the pan, then 1 hour on a wire rack
- Glazing and setting: 15 minutes
Total time: Approximately 2 hours and 20 minutes, which is comparable to most Cranberry Pound cake recipes but delivers superior moisture retention thanks to the sour cream addition.
Step-by-Step Instructions
Step 1: Prepare Your Equipment and Ingredients
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 9×5-inch loaf pan, or line it with parchment paper with overhang on the long sides for easy removal. Ensure all refrigerated ingredients have reached room temperature for optimal incorporation and volume.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Proper sifting eliminates lumps and aerates the flour, resulting in a lighter cake texture. Set this mixture aside while you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the batter, which is crucial for the characteristic pound cake texture.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. After incorporating all eggs, beat in the vanilla extract until just combined.
Step 5: Alternate Dry Ingredients and Sour Cream
Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream in two parts (beginning and ending with flour). Mix until just combined after each addition. Overmixing at this stage can develop gluten and result in a tougher cake.
Step 6: Fold in Cranberries and Zest
Gently fold in the cranberries and orange zest with a rubber spatula. The folding motion preserves the air you’ve incorporated during creaming while ensuring even distribution of the berries. Tossing cranberries in 1 tablespoon of flour before folding can prevent them from sinking.
Step 7: Bake the Cake
Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool Properly
Allow the Cranberry Pound cake to cool in the pan for 30 minutes. Then, carefully remove it and transfer to a wire rack to cool completely, about 1 hour. Proper cooling prevents the cake from becoming gummy and ensures the glaze sets correctly.
Step 9: Prepare and Apply the Glaze
In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and salt. Add more liquid, 1 teaspoon at a time, until you reach a pourable but thick consistency. Drizzle over the completely cooled cake and allow to set for 15 minutes before serving.
Nutritional Information
Per serving (1/12 of cake):
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 105mg
- Sodium: 135mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 5g
This Cranberry Pound cake provides approximately 10% of your daily vitamin C requirements thanks to the cranberries and orange zest, making it a slightly more nutritious option than traditional pound cakes. The cranberries also contribute antioxidants and anti-inflammatory compounds.
Healthier Alternatives for the Recipe
Reduce sugar content by using 1 1/4 cups instead of 1 3/4 cups of sugar. The tartness of cranberries will still be balanced, and you’ll cut approximately 20 calories per slice.
Substitute half the all-purpose flour with whole wheat pastry flour to increase fiber content without significantly altering texture. This adds approximately 1.5g of fiber per serving.
Replace half the butter with unsweetened applesauce to reduce fat content while maintaining moisture. This substitution cuts approximately 40 calories and 4.5g of fat per slice.
For a gluten-free version, use a high-quality 1:1 gluten-free flour blend with xanthan gum. Add an extra egg to improve structure and prevent crumbling.
Serving Suggestions
Serve thin slices warm with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream for a delightful dessert option that balances the tartness of cranberries.
For brunch, pair with a citrus fruit salad and coffee for a balanced meal that complements the cake’s flavors without overwhelming them.
Create an elegant afternoon tea by serving small squares alongside cucumber sandwiches and Earl Grey tea. The bergamot notes in the tea enhance the citrus undertones in the cake.
For a holiday presentation, dust with additional powdered sugar and garnish with sugared cranberries and fresh rosemary sprigs for a festive appearance that will impress guests.
Common Mistakes to Avoid
- Using cold ingredients: Butter and eggs at room temperature incorporate more air, resulting in a lighter texture. Cold ingredients lead to dense, flat cakes.
- Overmixing the batter: Once you add flour, mix just until combined. Overmixing develops gluten, creating a tough, rubbery texture instead of tender crumb.
- Opening the oven door too early: Wait until at least 45 minutes have passed before checking doneness. Opening the door prematurely can cause the cake to sink in the middle.
- Underbaking: A properly baked pound cake should have a golden crust and spring back when lightly touched. An underbaked cake will be gummy and collapse when cooling.
- Glazing while warm: Applying glaze to a warm cake causes it to soak in rather than creating that attractive drizzled appearance on top.
Storing Tips for the Recipe
At room temperature, store the glazed cake in an airtight container for up to 3 days. The moisture from the cranberries helps prevent it from drying out quickly.
Refrigerate for extended freshness (up to 1 week) by wrapping tightly in plastic wrap, then aluminum foil. Allow to come to room temperature before serving for best flavor and texture.
Freeze unglazed cake for up to 3 months by wrapping individual slices or the whole cake in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature and add fresh glaze before serving.
For make-ahead convenience, prepare the cake batter (without cranberries) up to 1 day ahead and refrigerate. Fold in cranberries just before baking, allowing the batter to come to room temperature for 30 minutes first.
Conclusion
This Moist & Tangy Cranberry Pound Cake with Sweet Vanilla Glaze strikes the perfect balance between traditional comfort and seasonal excitement. The buttery, tender crumb provides the perfect backdrop for bursts of tart cranberries, while the sweet vanilla glaze ties everything together into an irresistible package.
Whether you’re a seasoned baker or trying your hand at pound cake for the first time, this recipe offers foolproof instructions and helpful tips to ensure success. The versatility of this cake makes it appropriate for everything from casual family breakfasts to elegant holiday gatherings.
Have you tried this cranberry pound cake recipe? I’d love to hear about your experience in the comments below! Share any adaptations you made or your favorite way to serve this seasonal treat. And if you’re looking for more breakfast baking inspiration, be sure to check out our collection of morning pastries and quick breads!
