Swirl Cranberry Pound Cake 🍰
A buttery, soft pound cake layered with a sweet-tart cranberry swirl that looks just as beautiful as it tastes. Perfect for tea time, holidays, or cozy weekend baking.
✨ Ingredients
🧁 For the Cake Batter
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) sugar
- 4 large eggs
- ½ cup (120ml) milk
- 1 tsp vanilla extract
🍒 For the Cranberry Swirl
- 1 cup (120g) fresh or frozen cranberries
- ¼ cup (50g) sugar
- 1 tbsp lemon juice
- 1 tbsp water
👩🍳 Instructions
1️⃣ Make the Cranberry Swirl
In a small saucepan, combine the cranberries, sugar, lemon juice, and water.
Cook over medium heat for about 5–7 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly.
Remove from heat and let it cool completely.
2️⃣ Prepare the Oven & Pan
Preheat your oven to 175°C (350°F).
Grease a loaf pan and line it with parchment paper for easy removal.
3️⃣ Mix the Dry Ingredients
In a medium bowl, whisk together:
- flour
- baking powder
- salt
Set aside.
4️⃣ Cream Butter & Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
5️⃣ Combine the Batter
Gradually add the dry ingredients and milk to the butter mixture, alternating between the two.
Begin and end with the flour mixture.
Mix just until combined — do not overmix.
6️⃣ Layer & Swirl
Pour half of the batter into the prepared loaf pan.
Spoon half of the cranberry mixture over the batter and gently swirl using a knife or skewer.
Repeat with the remaining batter and cranberry swirl.
7️⃣ Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8️⃣ Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice, serve, and enjoy every buttery cranberry swirl! ✨🍰
