Cranberry Sour Cream Pound Cake

This Cranberry Sour Cream Pound Cake is about the richest cake I have ever made. And it's deliciously moist and loaded with fresh, tart cranberries.

This pound cake calls for 5 eggs, 1/3 cup sour cream, and 14 tablespoons (almost a cup) of butter. All of this richness with only 1 3/4 cups of flour.

Yeasted Pound Cake

This vanilla yeast-leavened pound cake is super moist and buttery, and is delicious served plain, with a dusting of powdered sugar, or with just a bit of whipped cream and macerated fruit.

This pound cake is leavened by yeast just like old time European cakes. Prior to the introduction of baking soda and baking powder in the late 19th century, all cakes were leavened by yeast.