1. Can I use frozen cranberries in this cranberry pound cake recipe?

Yes, you can use frozen cranberries in place of fresh ones. There’s no need to thaw them beforehand. Just add them directly to the batter to preserve their vibrant color and prevent them from becoming mushy.

2. How can I make this cranberry pound cake gluten-free?

To make this cranberry pound cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or another binding agent for the best texture.

3. Can I add a glaze to my cranberry pound cake?

Yes, a glaze can be a great addition to this cake! For a simple glaze, mix powdered sugar with a little orange juice or milk until smooth, then drizzle it over the cooled cake for a sweet finish that complements the tangy cranberries

Heavenly Cranberry Pound Cake Recipe – Simple & Delicious

Name: Heavenly Cranberry Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup (225 g) unsalted butter, softened; 4 large eggs, room temperature; 1 ½ cups fresh or frozen cranberries; ½ cup sour cream or Greek yogurt; 2 teaspoons vanilla extract; ½ teaspoon almond extract; 1 tablespoon orange zest (optional); 1 teaspoon baking powder; ½ teaspoon salt; 1 tablespoon flour (for tossing cranberries)

Description

This Heavenly Cranberry Pound Cake combines rich, buttery cake with tart cranberries for a perfect balance of sweetness and tang. Ideal for holiday gatherings or a cozy treat, this cake is easy to make and offers a nostalgic taste that will impress family and friends.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup (225 g) unsalted butter, softened
4 large eggs, room temperature
1 ½ cups fresh or frozen cranberries
½ cup sour cream or Greek yogurt
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon orange zest (optional)
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon flour (for tossing cranberries)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust it with flour.
In a medium bowl, combine flour, baking powder, and salt. Whisk until well mixed.
In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and airy, about 3-4 minutes.
Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, almond extract, and optional orange zest.
Gradually add the dry ingredients and sour cream, alternating between the two, starting and ending with flour. Mix gently.
Fold in fresh cranberries (or frozen without thawing). Ensure they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil during the final 15 minutes of baking.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Notes

If using frozen cranberries, add them directly to the batter without thawing to avoid color bleeding.
For a moist cake, make sure to use full-fat sour cream.
If the cake browns too quickly on top, cover it loosely with foil.
To prevent cranberries from sinking to the bottom, lightly toss them in flour before adding them to the batter.
The cake can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 31 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg