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Cranberry Pound Cake


  • 2 cups granulated sugar
  • 1/2 cup light butter
  • 8 ounces light cream cheese
  • 3 large eggs (or 6 egg whites or 3/4 cup egg substitute)
  • 1 large egg white
  • 3 cups all-purpose flour, sifted
  • 2 cups fresh or frozen cranberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) container orange or lemon low-fat yogurt
  • 2 teaspoons vanilla extract
  • Cooking spray
  • 1/2 cup confectioners' sugar
  • 4 teaspoons orange juice


  1. Heat oven to 350 degrees F.
  2. Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes.
  3. Add eggs and egg white, one at a time, beating well after each addition.
  4. Combine 2 tablespoons flour and cranberries in a small bowl; toss well.
  5. Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt.
  6. Fold in cranberry mixture and vanilla extract; pour batter into a 10-inch tube or Bundt pan coated with cooking spray.
  7. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.
  8. Cool cake in pan for 10 minutes; remove from pan.
  9. Combine confectioners' sugar and orange juice; drizzle over warm cake.
  10. Cut cake with a serrated knife.

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