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! ✨🍰