Iced Cranberry Pound Cake – A Festive Holiday Delight

This Iced Cranberry Pound Cake is the ultimate holiday treat—rich, buttery cake balanced with tart pops of cranberry and topped with a sweet, glossy icing. Moist and tender with a beautiful festive flair, this cake is perfect for Christmas gatherings, Thanksgiving tables, or anytime you want to serve something that looks as good as it tastes. Each slice is bursting with flavor, making it a standout dessert for any occasion.

Why You’ll Love This Recipe

Festive & Beautiful: Perfectly suited for holiday celebrations.
Rich & Moist: Classic pound cake texture with cranberry brightness.
Crowd-Pleaser: Sweet glaze makes it irresistible to guests.
Great Make-Ahead Dessert: Tastes even better the next day.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup sour cream or plain Greek yogurt
• 1 ½ cups fresh or frozen cranberries (halved if large)

For the Icing:

• 1 cup powdered sugar
• 2–3 tbsp milk (or orange juice for extra flavor)
• ½ tsp vanilla extract

Instructions

1. Preheat Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Cream Butter & Sugar
In a large mixing bowl, cream butter and sugar together until light and fluffy.

3. Add Eggs & Vanilla
Beat in the eggs one at a time, then mix in vanilla extract.

4. Combine Dry Ingredients
In another bowl, whisk flour, baking powder, and salt. Gradually add dry mixture to the wet ingredients, alternating with sour cream, until smooth.

5. Fold in Cranberries
Gently fold cranberries into the batter. Pour into prepared loaf pan and smooth the top.

6. Bake
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

7. Make the Icing
In a small bowl, whisk powdered sugar, milk (or orange juice), and vanilla until smooth. Adjust consistency if needed.

8. Ice the Cake
Once cake is fully cooled, drizzle icing over the top. Let set before slicing.

Nutritional Information

Calories: 260
Carbohydrates: 36g
Fat: 11g
Protein: 3g
Fiber: 1g

Tips for Success

• Toss Cranberries in Flour: Prevents them from sinking to the bottom.
• Don’t Overmix: Keep the batter tender by mixing just until combined.
• Flavor Twist: Swap milk in the icing for orange juice for a citrusy holiday touch.
• Storage: Wrap tightly and store up to 3 days, or freeze (unglazed) for up to 2 months.

Why This Recipe Works

The rich, buttery pound cake pairs beautifully with tart cranberries, creating a balance of flavors that’s both indulgent and refreshing. The simple glaze adds sweetness and shine, making the cake look bakery-perfect while enhancing its festive flavor.

Iced Cranberry Pound Cake is the perfect blend of holiday elegance and home-baked comfort. With its tender crumb, bursts of cranberry, and sweet icing, it’s a dessert that will impress guests while still being wonderfully simple to make. Slice it up for brunch, dessert, or afternoon coffee—it’s sure to become a holiday tradition.