This Cranberry Pound Cake is a festive holiday dessert that’s as delicious as it is beautiful. With a moist and buttery crumb, bursts of tart cranberries, and a hint of orange zest, this cake is perfect for Christmas gatherings, Thanksgiving dinners, or a cozy winter treat. Whether enjoyed plain or drizzled with a citrus glaze, it’s sure to impress your guests and satisfy your sweet tooth!
This Cranberry Pound Cake with Orange Glaze is a show-stopping holiday dessert bursting with seasonal flavors. The buttery, tender pound cake is studded with tart cranberries and topped with a sweet, citrusy orange glaze.
Perfect for Christmas gatherings, Thanksgiving tables, or any winter celebration, this cake is as delicious as it is beautiful. Serve it as a dessert, snack, or even a breakfast treat with your favorite warm beverage!
For more easy loaf cake recipes try my pumpkin swirl loaf cake, chocolate chip loaf cake or cream cheese topped pumpkin bread.
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Why You’ll Love This Recipe
- Festive and Flavorful: The tartness of the cranberries paired with the sweetness of the cake makes it perfect for the holiday season.
- Simple Ingredients: No fancy techniques or ingredients needed—just pantry staples and seasonal cranberries.
- Moist and buttery: The pound cake has a rich, moist crumb that stays soft for days.
- Versatile: Serve it plain, with a dusting of powdered sugar, or with a zesty orange glaze for extra flair.
- Make-Ahead Friendly: This festive cake stays moist for days, making it ideal for prepping in advance.
Ingredient Notes
- Cranberries: Fresh or frozen cranberries work great. If using frozen, do not thaw them before adding to the batter.
- Butter: Use unsalted butter for the best flavor control.
- Vanilla Extract: Enhances the flavor of both the cake.
- Almond Extract: Optional here it adds a wonderful nutty flavor to this cake.
- Sour Cream: Adds moisture and a slight tang, making the cake extra tender.You can use plain greek yogurt in place of sour cream
- Orange Zest: Enhances the flavor and pairs beautifully with the cranberries.
- Eggs – This adds a delicious crumb and lightness to this cake.
- Orange juice: Freshly squeezed juice gives the glaze a bright, zesty flavor.
- Baking Powder & Soda: This cake uses both baking soda and powder as leavening agents.
- All Purpose Flour: All-purpose flour provides the base for the cookie dough.
- Granulated White Sugar:Provides sweetness and structure to the cake.
- Powdered Sugar:Used to make the glaze.
Step-by-Step Instructions
Here is how to make this cranberry pound cake recipe.Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and line it with parchment paper.
Step 1. Prepare the citrus sugar: In a small bowl, combine the granulated sugar and orange zest. Rub them together with your fingers or a fork until the sugar is fragrant and tinted orange. This step infuses the sugar with the zest’s natural oils for a burst of citrus flavor.
Step 2. Cream Butter and Sugar: In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the softened butter and citrus sugar together on high speed until light and fluffy, about 3-4 minutes.
Step 3.Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the almond vanilla extract.
Step 4. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda and salt.
Step 5. Combine dry and wet Ingredients: With the mixer on low speed Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined.Make sure to scrape the sides of the bowl using a rubber spatula.
Step 6. Fold in Cranberries: Toss the cranberries in 1 tablespoon of flour, then gently fold them into the batter.
Step 7. Transfer Batter: Pour batter into the prepared pan, smoothing the top with a spatula.
Step 8. Bake the cake: Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
Step 9.Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Step 10. Sift the powdered sugar into a small bowl to remove any lumps. Whisk in the orange juice and optional orange zest until smooth and pourable. Drizzle over the cooled cake.
Optionally garnish the top of the cake with sugared cranberries.
Tips & Tricks
- Toss Cranberries in Flour: This prevents them from sinking to the bottom of the cake during baking.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t Overmix: Stir just until the ingredients are combined to keep the cake tender.
- Use a Light-Colored Pan: Dark pans can cause the cake to brown too quickly. Use a light-colored loaf or bundt pan for even baking.
- Adjust glaze consistency: Add more powdered sugar for a thicker glaze or more orange juice for a thinner drizzle.
- Sift the powdered sugar: Always sift the powdered sugar before making the glaze to prevent lumps and ensure a smooth, pourable texture.
FAQs
Yes, but soak them in warm water or orange juice for 10 minutes to rehydrate them before adding to the batter.
I have not tested this recipe with gluten free flour but you can try substituting all-purpose flour with a 1:1 gluten-free baking flour. Be sure to check that your other ingredients, like baking powder, are also gluten-free.
Absolutely! Lemon zest and juice make a delicious variation if you prefer lemon over orange.
Yes! Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Yes you can bake this in a 10 cup bundt cake for 50-55 minutes
Yes, frozen cranberries work perfectly. No need to thaw them—just toss in flour and fold into the batter.
Storage & Freezing
- Storage: Store this cranberry pound cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Freezing: Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
More holiday recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Cranberry Pound Cake with Orange Glaze
Equipment
- 1 9*5 Loaf Pan
- 1 Stand Mixer
Ingredients
For the Cake:
- 1 ⅓ cups granulated sugar
- 1 tablespoon orange zest
- ¾ cup unsalted butter softened
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ tsp almond extract optional
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 1 cup fresh or frozen cranberries tossed in 1 tablespoon flour
For the Orange Glaze:
- 1 cup powdered sugar sifted
- 2-3 tablespoons orange juice freshly squeezed
- 1 teaspoon orange zest optional, for extra flavor
- ½ cup sugared cranberries optional
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a small bowl, combine the granulated sugar and orange zest. Rub them together with your fingers or a fork until the sugar is fragrant and tinted orange.
- In a large mixing bowl, beat the softened butter and citrus sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and almond extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Toss the cranberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Orange Glaze:
- In a small bowl, whisk together the powdered sugar, orange juice, and optional orange zest until smooth and pourable.
Glaze the Cake:
- Once the cake has cooled, drizzle the orange glaze over the top. Optionally top the cake with sugared cranberries.Let it set for a few minutes before slicing.
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