Cake is one of those timeless desserts that never goes out of style—and the flavor possibilities are truly endless. Whether you’re craving something rich and chocolatey, light and citrusy, or fruity and festive, cake can be customized to suit any mood or season. Take this Cranberry Pound Cake, for example: it’s a delicious twist on a classic, bursting with tart cranberries and bright lemon flavor. And if you’re adding frosting? That opens up even more opportunities to play with flavor—vanilla, citrus, almond, maple… the options are endless.

Today happens to be #NationalCakeDay, and what better way to celebrate than with a brand-new cake recipe—plus 19 more from fellow #CelebratingFoodHolidays bloggers! After indulging in all the pies from Thanksgiving, it’s time to give cake its moment to shine. Whether you’re baking for a holiday gathering or just treating yourself to a slice with coffee, this cranberry pound cake is a festive and flavorful choice.

Cranberry Pound Cake | realmomkitchen.com

Pound cake is known for its dense yet tender crumb, traditionally made with a pound each of butter, sugar, eggs, and flour. My version lightens things up just a bit, using ½ pound of butter and adding cream cheese for extra richness and a velvety texture. The batter gets a seasonal boost from fresh cranberries, along with lemon zest and juice to brighten every bite. Next time, I might swap in orange zest and juice—I love how cranberry and orange complement each other, especially during the holidays.

Ingredients for Cranberry Pound Cake

BUTTER
CREAM CHEESE
SUGAR
EGGS
LEMON
ALMOND EXTRACT
VANILLA EXTRACT
CAKE FLOUR
SALT
FRESH CRANBERRIES

Instructions for CHRISTMAS Cranberry Pound Cake

Preheat your oven to 350°F and generously grease and flour a 10-inch bundt pan. This helps the cake release cleanly and gives it that beautiful, defined shape.

In a large mixing bowl, beat the butter and cream cheese together until smooth and well combined. Add the sugar and continue beating for about 3 minutes, until the mixture is light and fluffy.

Next, add the eggs one at a time, mixing well after each addition to ensure a silky batter. Stir in the lemon juice and zest, almond extract, vanilla, and salt, blending until everything is evenly incorporated.

Add half of the cake flour, mix gently, then add the remaining flour and mix again until just combined. Be careful not to overmix—this keeps the cake tender.

Fold in the fresh cranberries, distributing them evenly throughout the batter. Pour the batter into your prepared bundt pan and smooth the top.

Baking time is 60–70 minutes, or until the cake is golden brown and a skewer inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely.

This recipe serves 12 and makes a stunning centerpiece for any holiday table.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work well—just use them straight from the freezer without thawing to prevent excess moisture in the batter.

Do I need to grease and flour the bundt pan?
Absolutely. Greasing and flouring ensures the cake releases cleanly and keeps the beautiful bundt shape intact. You can also use baking spray with flour for convenience.

Can I substitute orange for the lemon?
Definitely! Orange juice and zest pair beautifully with cranberries and give the cake a slightly sweeter, more festive flavor.

Why is it called a pound cake?
Traditionally, pound cake was made with a pound each of butter, sugar, eggs, and flour. This version lightens things up with half a pound of butter and adds cream cheese for extra richness.

Can I make this cake ahead of time?
Yes! It keeps well for several days when stored tightly covered at room temperature. You can also freeze it—just wrap it well and thaw before serving.

What kind of flour should I use?
Cake flour is best for a tender crumb, but if you don’t have it, you can substitute all-purpose flour. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.