1. Prepare Your Ingredients and Pan

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.
2. Measure Ingredients: Measure all ingredients accurately and toss the cranberries in flour to keep them evenly distributed in the batter.

2. Make the Batter

1. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes.
2. Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla and almond extracts.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.
5. Fold in Cranberries: Gently fold in the flour-coated cranberries using a spatula to avoid overmixing.

3. Bake the Pound Cake

1. Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around the 50-minute mark and cover with foil if the top is browning too quickly.
3. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Prepare the Glaze

1. Mix the Glaze: In a small bowl, whisk together powdered sugar and orange juice or milk until smooth. Adjust the consistency as needed.
2. Drizzle Over Cake: Once the cake has cooled, drizzle the glaze over the top, letting it run down the sides for a festive look.

5. Add Final Touches

Garnish the glazed cake with fresh cranberries, sugared rosemary, or a light dusting of powdered sugar for a snowy effect.