This Cranberry Almond Cake is tender, lightly sweet, and studded with juicy, tart cranberries. A touch of almond extract gives it a warm, nostalgic aroma, while the naturally pink cranberry glaze elevates this simple loaf into a festive bake perfect for holiday brunch or cozy mornings. It’s straightforward to make and delicious all season long.
Recipe highlights
- Bright, festive flavor. Tart cranberries, almond extract, and fresh lemon juice and zest create a lively, balanced taste.
- Naturally pink glaze. The glaze gets its vivid color solely from cranberry juice for a beautiful, natural finish.
- Simple to make. No frosting or complicated assembly—just a single loaf pan.
- Perfect for winter baking. Works well with fresh or frozen cranberries when they’re in season.
- Holiday-ready. Great for brunch, gifting, or bringing to gatherings.
- Easily customizable. Swap citrus, add nuts, or try a different glaze to suit your preferences.
Recipe overview
⏱️ Prep: 10 mins • Bake: 50–60 mins • Total: ~1 hour
🍴 Yield: 1 loaf (8–10 slices)
💪 Skill level: Beginner
😋 Flavor profile: Tart, bright, and lightly sweet with a hint of almond.
How to make cranberry almond cake
Find the full ingredients & instructions in the recipe card below. Here’s a concise step-by-step overview so you know what to expect.
- Cream the butter: Beat softened butter until smooth. Rub lemon zest into the sugar until fragrant, then beat into the butter until light and fluffy. Add eggs one at a time.
- Prepare dry and wet mixes: Whisk together flour, baking soda, baking powder, and salt. In a separate container combine milk, lemon juice, almond extract, and vanilla.
- Alternate dry and wet: Add about one-third of the flour mixture to the butter mixture, then half of the milk mixture. Continue alternating until everything is just combined—don’t overmix.
- Fold in cranberries: Gently fold in chopped cranberries and transfer the batter to a parchment-lined loaf pan.
- Bake: Bake until the top is golden and a toothpick comes out with a few moist crumbs. Cool completely before glazing.
- Make the glaze: Whisk powdered sugar with cranberry juice until smooth and pourable. Adjust thickness by adding more sugar or juice, then drizzle over the cooled loaf.
Pro tips for the best cranberry almond cake
Fresh or frozen berries work. If using frozen cranberries, fold them in straight from the freezer to limit bleeding; the cake may need a few extra minutes of baking time.
Use 100% cranberry juice for the glaze. Many commercial blends are sweetened with other juices and will mute the tart cranberry flavor—pure cranberry juice gives the best color and flavor.
Make your own cranberry juice by simmering a handful of cranberries with a small amount of water until they burst. Crush, strain through a fine mesh sieve, and discard the skins—use the strained juice for the glaze.
Don’t skip the almond extract. It’s an essential part of the cake’s character; substitute extra vanilla only if needed.
Use fresh citrus. Fresh lemon zest and juice brighten the cake. Orange can be used as a milder, sweeter alternative.
Line the pan for easy removal. Butter the pan and line the bottom and long sides with parchment, leaving an overhang to lift the loaf out after baking.
Cool completely before glazing. Glazing a warm cake will cause the glaze to run and be absorbed.
Variations & substitutions
Swap orange for lemon: Use orange zest and juice for a sweeter, fruitier profile that pairs beautifully with cranberries.
Skip or replace almond extract: If you don’t have almond extract, increase vanilla by 1/2 teaspoon for a pleasant alternative.
Different glazes: For a citrus finish, mix powdered sugar with lemon or orange juice. For a richer topping, try a cream cheese–based glaze or a honey cream cheese drizzle.
Milk options: Whole milk adds tenderness thanks to its higher fat content. Full-fat plant milks (oat or almond) also work; avoid skim or nonfat milk for best texture.
Add almonds: Fold in toasted chopped almonds for crunch, or sprinkle sliced almonds over the glaze for texture and extra almond flavor.
Serving & storage
Serve the cake at room temperature for optimal flavor and texture. For a more indulgent dessert, offer a dollop of whipped mascarpone or crème fraîche on the side.
Store at room temperature in an airtight container or tightly wrapped for up to 4 days. If you prefer, refrigerate for longer storage but allow the cake to come to room temperature before serving for the best taste.
Other simple loaf cakes:
- Gingerbread Lemon Cake
- Huckleberry Cake with Lemon Streusel
- Zucchini Cake with Silky Chocolate Glaze
- Sourdough Pumpkin Bread
If you make this Cranberry Almond Cake, please leave a star rating and a comment below the recipe card—I’d love to hear how it turned out!
Cranberry Almond Cake
Equipment
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9×5 inch loaf pan
Ingredients
Cranberry Almond Cake
- 4 ounces (½ cup) unsalted butter, soft
- Zest of 1 lemon
- 1 cup sugar
- 2 eggs, room temperature
- 1 ¾ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ cups fresh cranberries, chopped
Cranberry Glaze
- 1 cup powdered sugar
- 2 tablespoons cranberry juice
Instructions
For the cranberry cake:
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Preheat oven to 350° F and grease a 9 x 5-inch loaf pan. Line the bottom and long sides with parchment for easier removal.
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Cream the butter until smooth.
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In a small bowl, combine lemon zest and sugar, rubbing until the sugar is fragrant and slightly sticky.
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Add the lemon-scented sugar to the butter and beat to combine, then add eggs one at a time.
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Sift the dry ingredients together. Combine milk, lemon juice, almond, and vanilla in a separate container.
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Add about one-third of the flour to the butter mixture, then part of the milk mixture, alternating until just combined.
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Fold in the chopped cranberries gently.
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Pour batter into the prepared pan and bake until a toothpick comes out clean, about 50–60 minutes.
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Cool in the pan for about 20 minutes, then invert onto a rack and cool completely before glazing.
For the cranberry glaze:
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Whisk powdered sugar and cranberry juice until smooth. Adjust consistency so the glaze is thick but pourable.
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Drizzle the glaze over the cooled cake, slice, and serve.
Notes
**Use 100% pure cranberry juice for the glaze; blends sweetened with other juices will be too sweet.
You can make cranberry juice by simmering cranberries with a little water until they burst, then straining out the solids and using the strained liquid for the glaze.
Did you try this recipe?
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