Cranberry Pound Cake with Orange Glaze
This Cranberry Pound Cake is rich, buttery, and bursting with tart cranberries in every bite. The soft, tender crumb pairs perfectly with the bright pops of fruit and a sweet vanilla glaze on top. It’s an easy, festive dessert that’s perfect for the holidays, brunch, or gifting.
Equipment
- 1 9*5 Loaf Pan
- 1 Stand Mixer
Ingredients
For the Cake:
- 1 ⅓ cups (267g) granulated white sugar
- 1 tablespoon orange zest
- ¾ cup (170g) unsalted butter softened
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) sour cream
- 1 cup (100g) fresh or frozen cranberries tossed in 1 tablespoon flour
For the Orange Glaze:
- 1 cup (120g) powdered sugar sifted
- 2-3 tablespoons (~30ml) orange juice freshly squeezed
- 1 teaspoon orange zest optional, for extra flavor
- ½ cup (55g) sugared cranberries optional
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-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.
Notes
- Fresh or Frozen Cranberries: You can use either! If using frozen, don’t thaw them before adding to the batter — this helps prevent bleeding.
- Coat the Cranberries: Lightly toss the cranberries in a tablespoon of flour before folding them into the batter. This keeps them from sinking to the bottom.
- Don’t Overmix: Mix just until the flour disappears to keep the cake tender and soft.
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smooth, even batter.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
