Gather all ingredients. Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper.

Bring the eggs and unsalted butter to room temperature. Weigh and sift the cake flour and baking powder, then set aside.

Using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the sugar and mix until the mixture is smooth and no sugar granules remain.

Beat the eggs and add them to the butter-sugar mixture in four separate additions, mixing well after each addition before adding the next.

Gently fold in the sifted cake flour and baking powder in batches using a spatula, mixing just until combined.

Fold in the dried cranberries until evenly distributed in the batter.

Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to remove any air bubbles.

Place the pan in the oven and bake.

After 20 minutes, make a lengthwise cut on the surface of the cake and sprinkle sliced almonds on top. Continue baking for another 30 minutes (total baking time is 50 minutes).

Test for doneness by inserting a skewer into the cake; it should come out clean with no batter sticking.

Remove the baked cake from the oven.

Take the cake out of the pan, transfer to a wire rack, and peel off the parchment paper to cool.

Slice the pound cake and enjoy.

[Tip]
*This recipe is simple—give it a try!