November 28th, 2012

Cranberry Cream Cheese Pound Cake

This cake was amazing! Dense and moist, it was perfect mix of sweet and tart.  And I love that it’s simple to make, yet elegant enough to serve as a Christmas dessert.  Of course, I’m already thinking about how delicious it would be with raspberries, or perhaps blueberries.  As with all bundt cakes, make sure you grease your pan generously–I like to use Baker’s Joy.  I suspect it would also work well baked in loaf pans, but I haven’t tried it, so don’t quote me on that.

This cake really doesn’t need any kind of frosting, but I topped mine with a bit of powdered sugar glaze, just to make it look pretty.  A dollop of whipped cream would be delicious too.  This cake is best when made ahead and allowed to sit overnight.


Serves 12

Cranberry Cream Cheese Pound Cake

10Prep Time

60Cook Time

70Total Time

Save Recipe


  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 2 1/2 cups sugar
  • 3 eggs
  • 1 lemon, juiced and zested
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 2 cups fresh cranberries, tossed with 1 tablespoon flour


  1. Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
  2. With an electric mixer, beat butter and cream cheese until combined.
  3. Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
  4. Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
  5. Add the cake flour in two batches.
  6. Fold in the cranberries.
  7. Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
  8. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

Who Dished It Up First: Adapted from Confections of a Foodie Bride.



  1. It looks wonderful, very festive got to try it out for the holidays, thanks!

  2. I love cranberries, cream cheese and pound cake. This has got to be wonderful.

  3. Made this for Christmas and put a lemon glaze on it. It was delightful and very well received. Thank you for the amazing recipe!!!!

  4. Just made this for Christmas and made a little tester with it, oh it is soooo delicious! Now going to find a lemon glaze recipe to go over it. Merry Christmas All!

  5. Marcy Abbott says:

    Made this tonight and it was fantastic! The cake itself was sweet, but the cranberries’ tartness was just the right balance. Next time, I’m definitely trying other types of fruit – maybe blueberries, raspberries and/or strawberries! I followed everything to a T, except for the cake flour. I didn’t have any on hand so I made my own (1 cup AP flour – 2 Tb flour + 2 Tb cornstarch = 1 cup cake flour). Will definitely make it again this season!

  6. Jennifer says:

    I want to try this with strawberries….do you think I should still toss with flour?

  7. I want to try this with strawberries. Do you think I should still toss with flour?

  8. Hi,
    am I seeing that this cake has no baking powder nor raising agent? Want to make it but concerned.

    • Yes, that is correct. Pound cakes often do not have a leavening agent. But because of this it’s also important that you use cake flour as the recipe states, rather than all-purpose flour. Cake flour does not have leavening in it, but it will give your cake a lighter, more airy texture.

      • Thanks much for your response. Will let you know how it turns out, making it on Saturday in the beautiful island of Trinidad!


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