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
Scale
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.
