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.
Servings 16 slices
Calories 532kcal
Equipment
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 pure 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 powdered sugar (aka confectioners)
- 1/2 teaspoon pure vanilla extract
- 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.
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
