White Chocolate Cranberry Pound Cake Recipe
Tender, buttery pound cake studded with tart cranberries and silky white chocolate, finished with a simple white chocolate drizzle. Perfect for holidays or cozy weekends.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1.33 cup granulated sugar
- 4 large eggs room temperature
- 0.67 cup sour cream room temperature
- 2 tsp vanilla extract
- 1 tbsp orange zest finely grated
- 2.25 cup all-purpose flour
- 1.25 tsp baking powder
- 0.5 tsp fine salt
- 1.25 cup white chocolate chips
- 1 cup dried cranberries coarsely chopped
- 0.5 cup white baking chips for glaze
- 3 tbsp heavy cream for glaze
- 1 tsp neutral oil for glaze; helps shine
- 1 tbsp unsalted butter for the pan
- 1 tbsp all-purpose flour for the pan
Instructions
Preparation Steps
- Heat oven to 325°F. Grease and flour a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl; set aside.
- Cream softened butter and sugar on medium speed until very fluffy, 3 to 4 minutes.
- Beat in eggs one at a time, mixing well and scraping the bowl after each addition.
- Mix in vanilla, orange zest, and sour cream until smooth.
- Add dry ingredients in two additions; mix on low just until combined.
- Fold in dried cranberries and white chocolate chips by hand.
- Spread batter into prepared pan and smooth the top.
- Bake 58 to 65 minutes, until a toothpick tests clean or with a few moist crumbs.
- Cool in the pan 15 minutes, then turn onto a rack. Let cool completely.
- Microwave glaze chips with cream in 20-second bursts, stirring until melted and smooth.
- Stir in oil until glossy. Drizzle over cooled cake and let set before slicing.
Notes
Variation: Swap orange zest for lemon, or stir in 1/2 cup chopped toasted pecans with the cranberries for crunch. For extra pop, soak the cranberries in 2 tbsp orange juice for 10 minutes, then pat dry before folding in.
Storage: Keep covered at room temperature up to 3 days or refrigerate up to 1 week. For longer storage, wrap slices individually and freeze up to 2 months.
This recipe is an original creation inspired by classic White Chocolate Cranberry Pound Cake Recipe flavors. All ingredient ratios and instructions are independently developed.