Cranberry Pound Cake with Orange Glaze
This Cranberry Pound Cake is a moist, buttery dessert packed with tart cranberries and a hint of orange. Perfect for the holiday season, it’s easy to make and a show-stopping centerpiece for any festive table.
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 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.
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