Cranberry Cream Cheese Pound Cake with Vanilla Glaze
There are some recipes that just have a way of disappearing the moment they hit the table. This Cranberry Cream Cheese Pound Cake is absolutely one of them. Dense yet tender, bursting with juicy cranberries, and finished with a luscious vanilla glaze that pools into every golden crevice — it’s the kind of bake that makes people stop mid-conversation just to ask, “Who made this?”
Whether you’re bringing it to a holiday gathering, a potluck, or simply want something special to slice into on a cozy winter morning, this loaf delivers every single time. The cream cheese in the batter is the real secret — it adds a subtle tang and incredible moisture that keeps this cake soft for days. And those cranberries? They burst into little pockets of tart sweetness that balance the richness perfectly.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 oz full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream or plain whole-milk yogurt
- 1 and 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for tossing with cranberries)
For the Vanilla Glaze
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons whole milk or heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Method
Please click the keep on reading button for the full article.
