Description
This holiday-inspired pound cake is ultra-moist and flavorful. The buttery vanilla base is studded with tart cranberries and layered with creamy cheesecake filling, then finished with a light drizzle of glaze. Perfect for Christmas brunches, tea time, or gifting!
Ingredients
Scale
- 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)
- 225 g (8 oz) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ½ cup (60 g) powdered sugar (for glaze)
- 1–2 tbsp milk or cream (for glaze)
- ¼ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- In a bowl, beat together butter and sugar until light and fluffy (about 3 minutes).
- Add eggs, one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with sour cream, beginning and ending with flour.
- Toss the cranberries in 1 tbsp of flour, then gently fold them into the batter.
- In a small bowl, mix together cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
- Pour half the pound cake batter into the prepared pan.
- Spread the cream cheese mixture evenly over the batter (avoid touching the edges).
- Top with the remaining cake batter, smoothing the surface with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a festive touch, consider adding chopped nuts or a sprinkle of cinnamon to the batter.
- This cake can be made a day in advance and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg