Ingredients

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

Step 1: Preheat the oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan to prevent sticking.

Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: Add the dry ingredients to the wet mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Step 6: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.

Step 7: In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.

Step 8: Pour half of the pound cake batter into the prepared loaf pan, spreading it evenly.

Step 9: Carefully spread the cream cheese mixture evenly over the batter, avoiding the edges of the pan.

Step 10: Top with the remaining cake batter, smoothing the surface with a spatula for an even layer.

Step 11: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 12: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 13: To make the glaze, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before slicing and serving.

Tips & Variations

Use fresh cranberries for a bright tartness, or frozen if fresh aren’t available—just don’t thaw before adding to the batter.

For extra moisture, substitute sour cream with Greek yogurt of the same quantity.

Try adding orange zest to the batter or glaze for a citrusy twist.

If you prefer, swap the cream cheese filling for a swirl of your favorite jam or preserves.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are best for this recipe because they provide moisture and a tart burst. Dried cranberries can be used but expect a chewier texture and less tang.

What if I don’t have sour cream or Greek yogurt?

You can substitute sour cream or Greek yogurt with the same amount of buttermilk or a mixture of milk and lemon juice to achieve a similar tang and moisture.