This Cranberry Orange Pound Cake is a lovely treat filled with juicy cranberries and zesty orange flavor. It’s perfectly sweet and soft—ideal for sharing or enjoying with a cup of tea!
Let’s be real, the mix of tart cranberries and bright orange makes this cake a total winner! I love baking it on chilly days and filling the house with that warm, sweet scent.
It’s super easy to make! Just mix the ingredients, pour into a loaf pan, and bake. You’ll impress everyone with how delicious it is, and they won’t believe how simple it was to whip up!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the cake a rich flavor. If you’re out, you can use margarine, but it may slightly alter the taste. Always go for unsalted to control the saltiness better.
Sour Cream or Greek Yogurt: Both add moisture and a bit of tang. If you prefer a healthier option, Greek yogurt is great. You can also use buttermilk in a pinch for similar results.
Orange Juice and Zest: Freshly squeezed orange juice and zest brighten the cake. If oranges aren’t available, bottled juice can work, but make sure it’s 100% juice. Meyer lemons can also add a lovely twist!
Cranberries: Fresh cranberries are best for this cake, but frozen cranberries are just as good. Just toss them in straight from the freezer without thawing to prevent extra moisture.
How Do I Ensure My Cake is Fluffy and Moist?
The key to a fluffy and moist pound cake lies in how you mix your ingredients. Creaming the butter and sugar well is important, as this incorporates air into the batter.
- Use room temperature butter for better creaming. It should be soft but not melted.
- Beat the mixture until it’s light and fluffy (about 3-5 minutes), then add eggs one at a time to maintain the texture.
- When adding dry ingredients, mix on low speed until just combined. Overmixing can lead to a dense cake.
By following these steps, you’ll achieve a beautifully fluffy and moist pound cake every time. Happy baking!
How to Make Cranberry Orange Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh orange juice (about 1 large orange)
- 1 tablespoon orange zest (from 1 large orange)
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional)
How Much Time Will You Need?
This delicious Cranberry Orange Pound Cake will take you about 20 minutes for preparation and around 60-70 minutes for baking. After baking, allow an additional 15 minutes for cooling in the pan, and then let it cool completely on a rack before adding the glaze. So, plan for about 2 hours total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare your loaf pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy—this should take about 3 to 5 minutes. You want to incorporate air into the mixture for a fluffy cake!
3. Adding the Eggs:
Add the eggs, one at a time, beating well after each addition. This ensures each egg is fully incorporated before adding the next.
4. Mixing in the Wet Ingredients:
Now, stir in the sour cream (or Greek yogurt), fresh orange juice, orange zest, and vanilla extract until everything is well combined.
5. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt in the flour.
6. Mix Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can cause the cake to be dense!
7. Fold in Cranberries:
Gently fold the cranberries into the batter, making sure they are evenly distributed throughout. This will give you those lovely tart bursts of flavor!
8. Prepare for Baking:
Pour the batter into the prepared loaf pan, and smooth the top with a spatula to make it even.
9. Bake the Cake:
Bake in your preheated oven for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil halfway through baking.
10. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Prepare the Glaze:
While the cake cools, make the orange glaze. In a small bowl, whisk together the powdered sugar with the orange juice and optional zest until smooth and pourable. Adjust the consistency as needed by adding more juice or sugar.
12. Glazing the Cake:
Once the cake has cooled, drizzle the orange glaze over the top, letting it run down the sides. Allow the glaze to set before slicing.
13. Serve and Enjoy!
Slice your beautiful Cranberry Orange Pound Cake and serve it to your family and friends. Enjoy its moist, rich flavor with bursts of cranberry and bright orange! Perfect for any occasion or just because!
This cake is truly a delightful treat that balances sweetness and tartness beautifully, making it a favorite at gatherings and an all-time family classic! Happy baking!
Can I Use Different Types of Sugar?
Yes! While granulated sugar is preferred for its sweetness and texture, you can also use light brown sugar for a hint of caramel flavor. Just keep in mind that it may slightly alter the texture of the cake.
Can I Make This Cake Gluten-Free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it’s a blend that contains xanthan gum for the best texture.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it for up to a week. If you want to keep it longer, freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Can I Add Nuts to This Recipe?
Yes! Chopped walnuts or pecans would make a delicious addition. Just fold in about a cup of nuts along with the cranberries for extra crunch without affecting the cake’s moisture. Enjoy!