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Cranberry Cream Cheese Pound Cake with Glaze Recipe

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This festive Pound Cake features a rich and moist crumb complemented by a luscious cream cheese swirl and tart cranberries throughout. The cake is finished with a delicate vanilla glaze, perfect for holiday celebrations or any special occasion.

  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf (approximately 12 slices)

Ingredients

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 Swirl

  • 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

  1. Preheat and prepare pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
  2. Beat butter and sugar: In a mixing bowl, beat softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes, to incorporate air for a tender crumb.
  3. Add eggs and vanilla: Add eggs one at a time, fully mixing each before adding the next, then blend in the vanilla extract to enhance flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution of leavening agents.
  5. Mix batter: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with flour. This alternating method helps maintain batter consistency and moisture.
  6. Prepare cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake, then gently fold into the batter.
  7. Make cream cheese filling: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  8. Layer batter and cream cheese: Pour half of the pound cake batter into the prepared pan, then spread the cream cheese mixture evenly over it, careful not to touch the edges.
  9. Top with remaining batter: Add the remaining pound cake batter over the cream cheese layer, smoothing the top with a spatula for even baking.
  10. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  11. Cool cake: Let the cake cool in the pan for 15 minutes to set, then transfer it onto a wire rack to cool completely, preventing sogginess.
  12. Prepare glaze and finish: Whisk together powdered sugar, milk or cream, and vanilla extract to create a smooth glaze. Drizzle over the cooled cake before slicing and serving.

Notes

  • Using room temperature eggs helps with better mixing and cake texture.
  • Tossing cranberries in flour prevents them from sinking to the bottom.
  • Sour cream or Greek yogurt adds moisture and tang to the batter.
  • Cool the cake completely before glazing to prevent the glaze from melting.
  • The cream cheese swirl adds a rich contrast to the tart cranberries and sweet cake.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cranberry-cream-cheese-pound-cake-with-glaze-recipe-2/