This Cranberry Orange Pound Cake is a lovely treat! It’s moist and bursting with fresh orange flavor, paired with sweet and tart cranberries in every bite.
Making this cake always makes my kitchen smell amazing! I love serving it with a cup of tea. It’s like a hug on a plate. 🍰☕
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. If you’re out, you can use margarine, but the taste may differ. I prefer to stick with unsalted to better control the saltiness.
Cranberries: Fresh cranberries add a tart burst of flavor. If you can’t find fresh, frozen cranberries work just fine—just don’t thaw them before adding to the batter!
Sour Cream or Greek Yogurt: Both keep the cake moist. If you need a lighter option, use plain low-fat yogurt. I’ve even added applesauce in a pinch for a lighter cake.
Oranges: Don’t skimp on the fresh zest and juice; they give the cake its delightful flavor. If oranges aren’t available, lemons can be a nice swap, but the flavor will change.
How Can I Avoid Over-Mixing When Making the Batter?
Over-mixing can make your cake dense instead of fluffy. To prevent this, mix just until the flour is combined into the wet ingredients. It’s also helpful to use your spatula to fold gently, especially when adding cranberries, to maintain the cake’s light texture.
- After adding flour, mix on low speed or by hand using a spatula.
- Be careful not to break up the cranberries while folding them in.
- Stop mixing as soon as you don’t see any dry flour; it’s okay if there are a few lumps.
Cranberry Orange Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sour cream or plain Greek yogurt
- Zest of 2 large oranges
- 2 tbsp fresh orange juice
- 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
- Additional cranberries for garnish (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 60-70 minutes to bake. After baking, allow the cake to cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. So, roughly 1 hour and 45 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven & Prepare the Pan:
First things first, crank up that oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan. Alternatively, you can line it with parchment paper for easier removal. This will help your cake come out beautifully!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening and ensures your pound cake is fluffy. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy—about 3-5 minutes. This process is key to achieving a soft cake.
4. Add the Eggs:
Next, add the eggs one at a time, beating well after each addition. This will help to create a nice homogenous mixture that locks in all the goodness.
5. Incorporate Orange Flavor:
Now, it’s time to mix in the fresh orange zest and juice. This step brings that delicious orange flavor to the cake—don’t skip it!
6. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture alternately with the sour cream. Start and end with the flour mixture. Mix just until combined after each addition; this helps avoid over-mixing, which could make the cake dense.
7. Fold in the Cranberries:
Gently fold in your cranberries, ensuring they are evenly distributed throughout the batter. This will give your cake lovely pops of tartness!
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth out the top to make sure it bakes evenly.
9. Bake the Cake:
Place the pan in the preheated oven and bake for about 60-70 minutes. A toothpick inserted into the center should come out clean when it’s done. If the top of the cake starts browning too quickly, just cover it loosely with foil.
10. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step is crucial for a nice texture.
11. Make the Orange Glaze:
In a small bowl, whisk together the powdered sugar with enough orange juice to achieve a thick but drizzle-able consistency. Start with 2 tablespoons and add more if needed.
12. Drizzle and Decorate:
After the cake has cooled completely, drizzle the orange glaze generously over the top. Garnish with a few fresh cranberries for a festive touch!
13. Serve and Enjoy:
If you’d like, you can also dust a little extra powdered sugar on top before serving. Slice your cake, serve it up, and enjoy every bit of your fragrant, moist, and utterly delightful Cranberry Orange Pound Cake!
Can I Use a Different Type of Fruit in This Recipe?
Absolutely! If cranberries aren’t your favorite, you can substitute them with chopped apples, blueberries, or even dried fruit like apricots. Just keep the quantity the same for best results.
What Should I Do If My Cake Sinks in the Middle?
If your cake sinks, it could be from underbaking or too much mixing. Make sure to bake until a toothpick comes out clean, and gently mix the batter to avoid incorporating too much air.
How Do I Store Leftover Pound Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze individual slices wrapped in plastic wrap for up to 2 months!
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum for the best texture. Baking times may vary slightly, so keep an eye on it while it bakes.