Cranberry Sour Cream Pound Cake


Cranberry Sour Cream Pound Cake

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Cuisine: German
Course: Desserts, Party Perfect, Seasonal
Servings: 4


  • 2 cups flour
  • 1/8 tsp salt
  • 3/4 cup Prairie Farms sour cream
  • 1/2 tsp baking soda
  • 6 tbsp Prairie Farms butter softened
  • 1 1/4 cup sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1/2 cup fresh or frozen cranberries


  • 1/2 cup powdered sugar
  • 2 tbsp Prairie Farms egg nog


  • Preheat oven to 350 degrees. Grease a 9 inch loaf pan.
  • In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.
  • In a separate bowl, beat butter and sugar until fluffy.
  • Add in eggs, vanilla and sour cream. Beat until combined.
  • Add lemon juice then beat about 30 seconds.
  • Add dry ingredients to wet ingredients. Blend well.
  • Fold in cranberries.
  • Pour into pan and bake for 60-70 minutes.
  • In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle.
  • Drizzle over cooled coffee cake. Garnish with additional cranberries and powdered sugar.
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