Sour Cream Cranberry Loaf Cake

This loaf cake is incredibly soft, crumbly, and full of flavor. The sour cream gives it a tender, moist texture, while the cranberries add a bright, slightly tangy contrast that balances the sweetness perfectly. It’s the kind of homemade cake that feels cozy and comforting with a cup of tea or coffee. You can also easily adapt it by using other fillings like berries, dried fruits, or chocolate chips, but cranberries give it a particularly fresh and vibrant taste.

I used frozen cranberries — there’s no need to thaw them before adding to the batter

Ingredients (makes 2 loaf pans, 10 × 25 cm/4 × 10 in)

• 115 g butter (room temperature)

• 1 cup sugar (250 g)

• 2 eggs

• 1 cup sour cream (240 ml)

• 1 tsp vanilla

• 2 cups flour (250 g)

• 1/2 tsp baking soda

• 1 tsp baking powder

• zest of 1 lemon

• 1 cup frozen cranberries

Steps

1. Beat the butter and sugar together using a mixer until light and fluffy

2. While mixing, add the eggs one at a time

3. Add sour cream and vanilla, and mix until smooth

4. Add the dry ingredients and mix gently until combined

5. Fold in the frozen cranberries and lemon zest
   If the cranberries are large, you can cut them in half — I did that this time

6. Pour the batter into prepared loaf pans

7. Bake in a preheated 180°C (350°F) oven for 40–45 minutes