🍊 Cranberry Orange Pound Cake
Bright citrus flavor + tart cranberries in a rich, buttery pound cake — perfect for holidays or winter baking.
🛒 Ingredients (1 loaf)
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups sugar
- 3 large eggs
- 1 tbsp orange zest (about 1 large orange)
- ¼ cup fresh orange juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sour cream or plain Greek yogurt
- 1½ cups fresh or frozen cranberries (if frozen, don’t thaw)
Optional Orange Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- ½ tsp orange zest
👩🍳 Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C)
- Grease and line a 9×5 loaf pan
2️⃣ Cream Butter & Sugar
Beat butter and sugar until light and fluffy (3–4 minutes).
3️⃣ Add Eggs & Flavor
Add eggs one at a time.
Mix in orange zest, orange juice, and vanilla.
4️⃣ Combine Dry Ingredients
Whisk flour, baking powder, and salt separately.
5️⃣ Finish Batter
Alternate adding dry ingredients and sour cream to the butter mixture.
Fold in cranberries gently.
6️⃣ Bake
Pour into loaf pan and bake 55–70 minutes, until a toothpick comes out clean.
Cool in pan 10–15 minutes, then transfer to rack.
🍊 Glaze (Optional but Recommended)
Whisk powdered sugar with orange juice until pourable.
Drizzle over cooled cake.
🔥 Tips for Success
- Toss cranberries in a little flour to prevent sinking.
- Don’t overmix once flour is added.
- Zest the orange before juicing it.
If you’d like, I can give you:
- A bundt cake version
- A bakery-style extra moist version
- A dairy-free option
- Storage & freezing tips
