Introduction

The Cranberry Cream Cheese Pound Cake is a delightful twist on a classic dessert, combining tangy cranberries with rich cream cheese for a moist and flavorful treat. Perfect for holiday gatherings or a cozy afternoon snack, this cake offers a balance of sweet and tart in every bite.

Cranberry Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients

1 cup (230 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (120 ml) sour cream or Greek yogurt
1 cup (120 g) fresh or frozen cranberries (halved if large)
1 tbsp flour (for tossing cranberries)
225 g (8 oz) cream cheese, softened
¼ cup (50 g) sugar
1 egg yolk
½ tsp vanilla extract
½ cup (60 g) powdered sugar (for glaze)
1–2 tbsp milk or cream (for glaze)
¼ tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Step 2: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
Step 5: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined.
Step 6: Toss the cranberries with 1 tablespoon of flour to coat them. Gently fold the cranberries into the batter to distribute evenly.
Step 7: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Step 8: Pour half of the pound cake batter into the prepared loaf pan, spreading it evenly.
Step 9: Carefully spread the cream cheese mixture evenly over the batter, making sure it doesn’t touch the edges of the pan.
Step 10: Top with the remaining cake batter, smoothing the surface with a spatula to create an even layer.
Step 11: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 12: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Step 13: To make the glaze, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before slicing.

Tips & Variations

For a nuttier flavor, add ½ cup of chopped walnuts or pecans to the batter along with the cranberries.
If using frozen cranberries, do not thaw them before adding to prevent adding extra moisture to the batter.
Swap sour cream with Greek yogurt for a tangier taste and a slightly healthier option.
For a festive touch, sprinkle some powdered sugar over the glaze or top with extra fresh cranberries.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to one week. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm, soft texture. The glaze is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute the butter with dairy-free margarine and use a dairy-free cream cheese alternative. Use coconut yogurt instead of sour cream for best results.

Can I freeze the Cranberry Cream Cheese Pound Cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving and add the glaze fresh.

Cranberry Cream Cheese Pound Cake Recipe

Print Recipe

★★★★★

5 from 55 reviews

This Cranberry Cream Cheese Pound Cake is a moist and tender baked dessert featuring a luscious cream cheese layer swirled within a buttery pound cake studded with tart fresh cranberries. Finished with a sweet vanilla glaze, this festive cake is perfect for holiday celebrations or any time you want a flavorful twist on a classic pound cake.

Author: Tara
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pound Cake Batter

1 cup (230 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (120 ml) sour cream or Greek yogurt
1 cup (120 g) fresh or frozen cranberries (halved if large)
1 tbsp flour (for tossing cranberries)

Cream Cheese Layer

225 g (8 oz) cream cheese, softened
¼ cup (50 g) sugar
1 egg yolk
½ tsp vanilla extract

Vanilla Glaze

½ cup (60 g) powdered sugar
1–2 tbsp milk or cream
¼ tsp vanilla extract

Instructions

Preheat the oven and prepare pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to ensure the pound cake doesn’t stick and bakes evenly.
Cream butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. This step is crucial for a tender cake texture.
Add eggs and vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract to infuse flavor throughout the batter.
Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate these ingredients.
Combine wet and dry: Add the dry ingredients to the wet mixture alternately with the sour cream or Greek yogurt, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
Prepare cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Then gently fold them into the cake batter.
Mix cream cheese filling: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set this aside.
Layer batter and cream cheese: Pour half of the pound cake batter into the prepared loaf pan, smoothing the surface. Carefully spread the cream cheese mixture evenly over the batter, avoiding the edges to prevent it from leaking.
Top with remaining batter: Spoon the remaining cake batter evenly over the cream cheese layer, smoothing the surface with a spatula to create an even top layer.
Bake the cake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and set.
Cool the cake: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely; this prevents sogginess and helps the glaze set properly.
Prepare and drizzle glaze: Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a sweet finishing touch before slicing and serving.

Notes

Using room temperature eggs and butter helps achieve a smooth batter.
Tossing cranberries in flour prevents them from sinking to the bottom of the cake.
Greek yogurt can be substituted for sour cream for a tangier flavor.
Ensure the cream cheese is softened to blend smoothly without lumps.
The glaze consistency can be adjusted by adding more or less milk/cream.
Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
This cake can also be baked in a bundt pan for an elegant presentation, adjusting baking time accordingly.

Keywords: cranberry pound cake, cream cheese pound cake, holiday dessert, Christmas cake, glazed pound cake, cranberry dessert