Preheat oven: Preheat to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
Cream butter and cream cheese: In a large bowl, beat together butter and cream cheese until smooth and fluffy.
Add sugar and eggs: Gradually add sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the butter mixture until just combined.
Add cranberries: Gently fold in chopped cranberries.
Bake: Pour batter into prepared loaf pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let cake cool in the pan for 10 minutes, then transfer to a wire rack. For an optional glaze, mix powdered sugar, milk/orange juice, and vanilla, and drizzle over cooled cake.
The result is a moist, creamy pound cake with the perfect balance of sweet and tart—ideal for breakfast, tea time, or dessert! 😍
I can also give a mini loaf or muffin version with cranberries baked inside for single servings if you want. Do you want me to share that version?
