Moist, buttery, and bursting with tart cranberries, this Cranberry Orange Pound Cake is the ultimate crowd-pleasing dessert for holiday parties and cozy gatherings. Topped with a silky, sweet citrus glaze, every tender slice delivers the perfect balance of sweet and tangy flavors!
Why You’ll Love This Recipe
Holiday Festive: Bright red cranberries folded into a rich, golden loaf make a stunning centerpiece for any table.
Sweet & Tangy Balance: Tart berries cut through the rich, buttery pound cake and sweet glaze.
Crowd Favorite: Soft, ultra-moist crumb that stays tender and delicious for days.
Essential Kitchen Equipment
9×5-inch Loaf Pan: Ideal for getting that classic pound cake rise and shape.
Mixing Bowls: For whisking wet and dry ingredients effortlessly.
Ingredients
Cranberry Orange Cake:
2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup (1 stick) Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs, room temperature
1 tsp Vanilla extract
1 tbsp Fresh orange zest
1/2 cup Sour cream or Greek yogurt
1/4 cup Fresh orange juice
1 1/2 cups Fresh or frozen cranberries (or sweetened dried cranberries)
Sweet Orange Glaze:
1 cup Powdered sugar
2-3 tbsp Fresh orange juice or heavy cream
1/2 tsp Vanilla extract
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease thoroughly with butter and flour.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl, beat softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and orange zest.
4. Combine Batter: Alternate adding the dry flour mixture and the sour cream (plus orange juice) to the butter mixture, mixing gently on low until just combined.
5. Fold Cranberries: Toss cranberries in 1 tablespoon of flour (to prevent sinking), then gently fold them into the batter with a spatula.
6. Bake: Spoon batter into the loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Glaze & Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Whisk powdered sugar, orange juice, and vanilla until smooth, then drizzle generously over the cooled cake before slicing!
Chef’s Tips
Prevent Berry Sinking: Dusting cranberries in a light coat of flour ensures they stay evenly distributed throughout the loaf.
Baking Ahead: This pound cake tastes even better the next day as the orange zest infuses into the soft crumb!
Nutritional Breakdown (Per Slice / 10 Slices Yield)
Servings: 10 slices
Calories: ~280 kcal
Protein: 4g
Net Carbs: 42g
Fat: 11g
Frequently Asked Questions (FAQ)
Can I use dried cranberries instead of fresh ones?
Yes! You can swap fresh cranberries for sweetened dried cranberries (craisins). If using dried, soak them in warm orange juice for 10 minutes before folding them into the batter to keep them plump and moist.