Cranberry Pound Cake with Cranberry Glaze
Indulge in the sweet-tart flavors of this Cranberry Pound Cake with Cranberry Glaze, a luscious dessert perfect for any occasion. Infused with fresh or frozen cranberries, this buttery pound cake offers the perfect balance of light sweetness and vibrant cranberry tang in every bite. The moist, dense crumb is complemented by a silky cranberry-lemon glaze that adds a pop of color and an extra layer of flavor. This easy-to-follow recipe includes simple steps like folding in chopped cranberries and creating a homemade glaze, making it beginner-friendly yet show-stopping. Ideal for holiday gatherings or cozy afternoons, this cranberry pound cake is sure to become a family favorite. Serve it with a warm cup of tea or coffee, and watch it disappear! Keywords: cranberry pound cake, cranberry glaze, holiday dessert, cranberry recipes, easy pound cake.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1.5 cups fresh or frozen cranberries, chopped
- 1 cup powdered sugar
- 2 tablespoons cranberry juice (for glaze)
- 1 teaspoon lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Alternatively, line it with parchment paper for easier removal.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.
Carefully fold in the chopped cranberries using a spatula.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly, tent it with aluminum foil after around 45 minutes.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, cranberry juice, and lemon juice in a small bowl until smooth and pourable. Add more cranberry juice or powdered sugar as needed to achieve your desired consistency.
Once the cake has completely cooled, drizzle the glaze evenly over the top of the cake. Allow the glaze to set for 10-15 minutes before slicing and serving.
Slice and serve your cranberry pound cake. Enjoy!
Nutrition Facts
Calories |
5319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 802.5 g | 292% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 542.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 382 mg | 29% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
