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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 2 1/2 cups sugar
  • 3 eggs
  • 1 lemon, juiced and zested
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 2 cups fresh cranberries, tossed with 1 tablespoon flour


Preparation time 10mins
Cooking time 70mins


Step 1

yield: 16 SERVING prep time: 10 MINUTES cook time: 1 HOUR total time: 1 HOUR 10 MINUTES
Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
With an electric mixer, beat butter and cream cheese until combined.
Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
Add the cake flour in two batches.
Fold in the cranberries.
Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

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