Description
A rich, buttery pound cake studded with tart fresh cranberries and finished with a light citrus glaze. Perfect for holiday brunches or Christmas desserts.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream, room temperature
- 2 cups fresh cranberries, halved if very large
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- Cream the softened butter and granulated sugar in a mixer on medium-high speed for 3-5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add the flour mixture to the butter mixture in three parts, alternating with the sour cream, starting and ending with flour.
- Toss fresh cranberries in a tablespoon of flour, then gently fold them into the batter with a spatula.
- Pour batter into the pan and bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice together to create a glaze and drizzle over the cooled cake.