If you crave a dessert that tantalizes your taste buds with the perfect burst of zesty citrus and tart berries, then you’re going to adore this Cranberry Orange Pound Cake Recipe. This cake is a beautiful balance of moist, buttery pound cake studded generously with fresh cranberries and infused with fragrant orange zest and juice. Every slice offers a delightful harmony of flavors and textures that make it ideal for cozy gatherings, festive occasions, or simply to brighten up your afternoon tea. Trust me, once you try this Cranberry Orange Pound Cake Recipe, it will become one of your most cherished go-to treats for any season.
Ingredients You’ll Need
Gathering your ingredients for this cake is refreshingly simple, with every item playing a vital role in creating the rich taste, tender crumb, and irresistible aroma. From the creamy butter that forms the cake’s foundation to the fresh cranberries that add a delightful pop, each ingredient enhances the final masterpiece.
- 1 cup unsalted butter, softened: Ensures a rich, moist texture and creamy flavor without overpowering the other ingredients.
- 1 3/4 cups granulated sugar: Provides sweetness and helps to create the tender crumb of the cake.
- 4 large eggs, room temperature: Act as the binding agent and contribute to the cake’s fluffy structure.
- 1 tablespoon orange zest: Infuses a vibrant citrus aroma and brightness throughout the cake.
- 1/4 cup fresh orange juice: Adds fresh, natural tang that balances the sweetness.
- 1 teaspoon vanilla extract: Deepens the flavor profile with its warm, comforting notes.
- 2 1/2 cups all-purpose flour: Forms the backbone of the cake’s structure, ensuring it holds together perfectly.
- 1/2 teaspoon baking powder: Provides gentle lift so the cake isn’t dense.
- 1/2 teaspoon salt: Enhances all the flavors, bringing harmony to the sweet and tart elements.
- 1/2 cup sour cream: Adds moisture and a slight tang, resulting in a tender and luscious crumb.
- 1 1/2 cups fresh or frozen cranberries: Deliver bursts of tartness and freshness throughout every bite.
- 1 tablespoon all-purpose flour (for tossing cranberries): Prevents the berries from sinking to the bottom of the cake during baking.
- Optional glaze – 1 cup powdered sugar and 2 to 3 tablespoons fresh orange juice: A sweet, tangy drizzle that complements the cake and adds a beautiful finish.
How to Make Cranberry Orange Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then dust it lightly with flour. This makes sure your pound cake releases easily once baked, preserving its perfect shape and crust.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to beat the softened butter with the granulated sugar until the mixture is light, creamy, and fluffy. This step is crucial because it incorporates air into the batter, which helps make the cake rise beautifully and gives it a tender crumb.
Step 3: Incorporate Eggs and Flavorings
Next, add the eggs one at a time, beating thoroughly after each addition to blend in fully without curdling the mixture. Stir in the orange zest, fresh orange juice, and vanilla extract, which heightens the cake’s fragrant, citrus-infused character.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures the raising agents and salt are evenly distributed, which helps prevent any lumps and promotes even baking.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Begin folding the flour mixture into the wet ingredients gradually, alternating with the sour cream. Start and end with the flour mixture. This careful mixing keeps the batter smooth and maintains the cake’s essential moistness and tender texture.
Step 6: Add Cranberries
Toss the cranberries with a tablespoon of flour to coat them lightly—this keeps them suspended in the batter and stops them from sinking to the bottom during the bake. Gently fold the cranberries into the batter, preserving their shape and preventing breakage.
Step 7: Bake the Cake
Pour the completed batter evenly into your prepared loaf pan, smoothing the top gently. Bake in the preheated oven for 60 to 70 minutes. It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to cool completely. For an extra special touch, whisk together powdered sugar and fresh orange juice to create a glaze and drizzle it over the cooled cake, adding a glossy, sweet finish that echoes the citrus notes inside.
How to Serve Cranberry Orange Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a handful of fresh cranberries and orange slices on the side make perfect garnishes, enhancing the cake’s festive appeal and reinforcing its key flavors in a visually stunning way.
Side Dishes
This pound cake pairs beautifully with lightly whipped cream, a scoop of vanilla ice cream, or even a dollop of mascarpone cheese. The creamy sides balance the citrusy tartness, making every bite a luxurious experience.
Creative Ways to Present
For parties or brunch, slice the cake and arrange it on a platter topped with fresh rosemary sprigs or edible flowers. You can also serve individual slices with a drizzle of honey and a few toasted nuts for added texture and warmth.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature. This keeps the cake moist and fresh for up to three days—perfect if you want to bake in advance or have leftovers to enjoy later.
Freezing
To freeze, first wrap the cake tightly in plastic wrap, then foil, and place it in a freezer-safe bag or container. It freezes well for up to two months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
If you prefer your cake slightly warmed, pop individual slices into a preheated oven at 300°F for about 10 minutes, or microwave on low power for 15–20 seconds. This brings back that fresh-baked softness and lets the flavors bloom.
FAQs
Can I use frozen cranberries in this Cranberry Orange Pound Cake Recipe?
Absolutely! Use frozen cranberries straight from the freezer without thawing; this helps prevent them from bleeding too much into the batter and keeps the cake’s texture perfect.
Is there a way to make this cake dairy-free?
You can substitute the butter with a high-quality vegan butter or margarine and swap the sour cream for coconut yogurt or a dairy-free sour cream alternative. This keeps the cake moist while making it dairy-free.
How long does the cake stay fresh?
The cake stays fresh at room temperature for up to three days when properly wrapped. Beyond that, refrigeration or freezing is recommended to maintain optimal flavor and texture.
Can I turn this recipe into cupcakes?
Yes! The batter works wonderfully for cupcakes. Adjust the baking time to 20–25 minutes or until a toothpick comes out clean, and you’ll have delightful individual treats perfect for sharing.
What is the secret to keeping cranberries from sinking?
Tossing cranberries with a bit of flour before folding them into the batter is the key. This light coating helps suspend them throughout the cake instead of sinking to the bottom during baking.
Final Thoughts
This Cranberry Orange Pound Cake Recipe is such a heartwarming dessert that instantly brings joy to the table. It combines familiar comforts with a refreshing twist thanks to the bright orange and tart cranberries that dance together in every bite. I encourage you to give it a try and enjoy the wonderful aromas and flavors that will fill your kitchen. It’s perfect for sharing with loved ones or savoring solo with a cup of your favorite tea or coffee.
Print
Cranberry Orange Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Pound Cake is a delightful dessert combining the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice. Moist and dense, it’s perfect for holiday celebrations or any time you crave a rich, fruity cake. The optional orange glaze adds a sweet finishing touch that enhances the cake’s vibrant flavors.
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen cranberries
- 1 tablespoon all-purpose flour (for tossing cranberries)
Optional Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the orange zest, fresh orange juice, and vanilla extract to infuse the batter with citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix gently until just combined to keep the batter light.
- Prepare Cranberries: Toss the fresh or frozen cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the cranberries into the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely to room temperature.
- Prepare Glaze (Optional): Whisk together powdered sugar and 2 to 3 tablespoons of fresh orange juice until smooth. Drizzle the glaze over the cooled cake before slicing and serving for an extra burst of citrus sweetness.
Notes
- If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding and sogginess.
- For a more intense citrus flavor, add an additional teaspoon of orange zest to the batter.
- Store the cake tightly wrapped at room temperature to maintain freshness for up to 3 days.
