Bright, zesty, and bursting with festive flavors, this Cranberry Orange Pound Cake is the perfect treat for any occasion. With the tartness of cranberries balanced by the sweetness of orange zest and juice, this moist and buttery cake delivers a burst of citrusy goodness in every bite. It’s topped with a simple orange glaze that adds just the right amount of sweetness and elegance. Whether served as a dessert, a tea-time treat, or a holiday centerpiece, this pound cake is sure to delight.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp orange zest
- ½ cup fresh orange juice
- ½ cup buttermilk
- 1 ½ cups fresh or frozen cranberries, halved
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
- 1 tsp orange zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract, orange zest, and orange juice, mixing well.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Fold in Cranberries: Gently fold in the halved cranberries, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more juice for a thinner glaze or less for a thicker consistency. Stir in orange zest, if desired.
- Glaze the Cake: Drizzle the glaze over the cooled pound cake, allowing it to drip down the sides. Let the glaze set for 15 minutes before serving.
Serving Suggestions
Slice and serve this Cranberry Orange Pound Cake with a dollop of whipped cream or a cup of tea for a delightful treat. Perfect for holiday gatherings or as a thoughtful homemade gift!
