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.
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Holiday Greek Yogurt Cranberry Pound Cake

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.
Course Dessert
Cuisine American/Southern
Keyword cake, dessert
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 16 slices
Calories 532kcal
Author Paula

Ingredients

For the Cake

  • 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

For Topping Option 1 - White Chocolate Glaze

  • 1/4 cup dried cranberries
  • 1 tablespoon vegetable oil
  • 1/2 cup white chocolate

For Topping Option 2 - Cream Cheese Glaze

  • 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

Instructions

For the cake

  • 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.

For Topping Option 1 - White Chocolate Glaze

  • 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.

For Topping Option 2 - Cream Cheese Glaze

  • In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Pour glaze over cooled cake. Sprinkle with dried cranberries.

Notes

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

Nutrition

Calories: 532kcal | Carbohydrates: 69g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 140mg | Sodium: 300mg | Potassium: 124mg | Fiber: 1g | Sugar: 50g | Vitamin A: 813IU | Calcium: 61mg | Iron: 2mg