If you’re looking for a simple and delicious dessert to impress your friends and family, this easy cranberry pound cake recipe is the perfect choice. With just a few basic ingredients and minimal prep time, you can create a moist and flavorful pound cake that’s perfect for any occasion.
Sure, here’s a simple recipe for Cranberry Pound Cake:
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the sour cream.
Gently fold in the cranberries and nuts (if using).
Pour the batter into the prepared pan and spread it out evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Related
- Simple Christmas Fruit Cake
- Apple Cider Coffee Cake
- Banana and Chocolate Cupcakes
- Upside-Down Cake
- Red Velvet Cupcakes
Easy Cranberry Pound Cake Recipe
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 1½ cups fresh or frozen cranberries
- ½ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the sour cream.
- Gently fold in the cranberries and nuts (if using).
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.