Prepare the Pound Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan. You can also line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
6. Fold in Cranberries: Gently fold the chopped cranberries into the batter.

Bake the Cake

1. Transfer to Pan: Pour the batter into the prepared pan and spread it evenly.
2. Bake: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze

1. Make the Glaze: While the cake cools, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
2. Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides.

Serve and Enjoy

1. Slice and Serve: Slice the cake and serve as a delightful holiday treat. Enjoy with a cup of coffee or tea!