Cranberry Pound Cake

4 from 1 vote

This Cranberry Pound Cake is a festive twist on a classic, made with butter, cream cheese, and cake flour for a rich, tender crumb. Fresh cranberries and lemon zest add bright, seasonal flavor, making it perfect for holiday gatherings. Baked in a bundt pan and finished with a golden crust, it’s a beautiful centerpiece that serves 12.

Course Dessert

Cuisine American

Keyword bundt cake, cake, Christmas, cranberries, pound cake, Thanksgiving

Prep Time 15

Cook Time 1

Cooling time 1

Total Time 2 15

Servings servings

Calories 484kcal

Author Laura

Equipment

Ingredients

1 cup butter softened
8 oz cream cheese, room temperature
2 ½ cups sugar
3 eggs
1 lemon juiced and zested
½ tsp almond extract
1 tsp vanilla
2 ½ cups cake flour
1 tsp salt
2 cups fresh cranberries tossed with 1 tablespoon flour

Instructions

Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
in a large bowl, beat butter and cream cheese together with a mixer until combined.
Add the sugar and beat for 3 minutes, until light and fluffy. Add in the eggs, one at a time, beating after each addition.
Add lemon juice and zest, almond extract, vanilla, and salt. Mix well.
Add in half the cake flour and mix. Add in the remaining flour and mix.
Fold the cranberries into the batter and then pour into the prepared bundt pan.
Bake at 350 degrees for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
Let cool in pan for 10 minutes and remove from pan. Cool completely. Serves 12.

Nutrition