Holiday Greek Yogurt Cranberry Pound Cake is tender, buttery, and spiked with tart cranberries. Perfect for the holidays, this dessert is festive, fluffy, and delicious.
Holiday Greek Yogurt Cranberry Pound Cake
Holiday Greek Yogurt Cranberry Pound Cake recipe is one of those make-ahead, crowd-pleasing desserts that gets everyone excited for the end of the meal. This cake is rich and buttery with tart chopped cranberries throughout. It can be served drizzled with a white chocolate, a cream cheese glaze, or simply with a light dusting of powdered sugar.
Pound cakes freeze beautifully so you can make it a week or two before your dinner. Simply take the cake out of the freezer the night before your big dinner and it will be thawed and just like it’s been freshly baked.
Holiday Greek Yogurt Cranberry Pound Cake is also the ideal accompaniment to a cup of hot coffee or tea for a sweet treat any time of the day.
I have made A LOT of pound cakes and shared them with you. Below is a small sample of them, you can get all my pound cake recipes here.
Holiday Greek Yogurt Cranberry Pound Cake
I made a classic Southern pound cake recipe festive by adding fresh and dried cranberries to it and smothering it in white chocolate. If you want a plain pound cake, simply leave out the berries. This is a wonderfully luscious, tender, and buttery pound cake with that crusty top that everyone loves.
I also wrote a very detailed post “How to Bake the Perfect Pound Cake” that I recommend you reading if you are new to baking.
Three of the most important tips to remember
- Calibrate your oven. You can do everything else right, but if your oven is cooking at the temperature it shows on the dial, your cake will not cook correctly. Please read this post I wrote on How to Calibrate your Oven.
- Measure accurately. It is very important to measure your ingredients accurately. Maybe you think you have been measuring correctly but your cake still isn’t coming out right. Read this post, Twix Bars Sweet Rolls on How to Correctly Measure Flour.
- As well, you must have all the ingredients at room temperature.
- I also highly recommend you use a good quality Tube Pan (smooth sides) or 12 cup Bundt Pan (fluted sides) for these recipes.
- 1 and 1/2 cups butter at room temperature
- 2 and 3/4 cups granulated sugar
- 6 large eggs at room temperature
- 1/2 tablespoon good vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt at room temperature (I used Fage 0% milkfat) sour cream can be substituted
- 1 and 1/2 cups fresh or frozen cranberries, chopped I used fresh. I measured then chopped them
- 1/4 cup dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate
- 4 ounces cream cheese at room temperature
- 2 tablespoons butter melted
- 1 and 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla
- 2 to 3 tablespoon heavy whipping cream
In a large bowl of an electric mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In another bowl, combine flour, baking powder, and salt; add to creamed mixture alternately with yogurt. Fold in cranberries.
Pour into a greased and floured 10-inch tube pan. Bake at 325° for 75 to 80 minutes or until a wooden skewer inserted in the center comes out clean or with dry crumbs. Cool for 20 minutes before removing from pan to a wire rack to cool completely.
Melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small saucepan over low heat until it’s smooth. Drizzle the chocolate with a spoon or transfer it into a small zip-top bag, cut off the corner and pipe the chocolate over the cake. Sprinkle with dried cranberries.
In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Pour glaze over cooled cake. Sprinkle with dried cranberries.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula