Buttery pound cake filled with sweet cranberries and creamy sour cream! A moist cake that is great for the holiday dessert table. Cranberry Sour Cream Pound Cake is a winner!
What a better way to kick off November than with some cranberries?
Cranberries and cake. Pound cake to be exact.
I made this a few weeks ago and probably should of doubled the recipe. One pound cake does not go very far around here.
Oh, let’s face it! Cake of any variety does not last long at my house. We are cake people. But, look at this cake..can you blame us?
This is a soft, buttery, moist pound cake filled with sweet cranberries. It was divine!
Have a slice.
Cranberry Sour Cream Pound Cake
Buttery pound cake filled with sweet cranberries and creamy sour cream! A moist cake that is great for the holiday dessert table
Ingredients
- 2 cups flour
- 1/8 tsp salt
- 3/4 cup sour cream
- 1/2 tsp baking soda
- 6 TBSP butter, softened
- 1 1/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 TBSP lemon juice
- 1/2 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350 degrees. Grease a 9 in loaf pan.
- In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.
- In a separate bowl, beat butter and sugar until fluffy. Add in eggs, vanilla and sour cream. Beat until well combined.
- Add in lemon juice. Beat for approx 30 seconds.
- Slowly add dry ingredients into wet ingredients. Beat until blended well.
- Fold in cranberries.
- Pour in to prepared pan and bake for 60-70 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 82mgSodium: 208mgCarbohydrates: 58gFiber: 1gSugar: 33gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Lisa Stewart
Sunday 27th of February 2022
Hi! I would love to try this recipe but was curious if anyone had made a gluten-free version of it? Thanks!
Laurie
Monday 20th of December 2021
This was delicious! I did add a full cup of fresh cranberries (and may add more next time -- 1/2 c would have been way too skimpy!) and subbed plain Greek yogurt (nonfat) for the sour cream. I will definitely make this again!
Erin Table for Seven
Monday 20th of December 2021
Glad you liked it Laurie!
Marianne
Monday 25th of May 2020
The cranberry and lemon taste so yummy together. This is now my favorite pound cake recipe! I use dried cranberries and soak them in lemon juice to plump up.
Nan
Monday 9th of March 2020
Very good!
Erin Table for Seven
Tuesday 10th of March 2020
Thanks Nan!
Nina Naumenko
Sunday 15th of December 2019
Wow! Awesome loaf! Moist and sour creamy. I used 1/2 cup of sugar and 1/2 cup stevia. Perfect!
Erin Table for Seven
Monday 16th of December 2019
Thanks for the feedback Nina..so glad you liked it!