Description
This Cranberry Orange Pound Cake combines the zesty brightness of fresh orange zest and juice with the tart burst of cranberries, creating a moist and flavorful dessert perfect for any occasion. With a tender crumb enriched by butter and sour cream, this classic American cake is baked to golden perfection and optionally topped with a tangy orange glaze to enhance its citrus notes.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen cranberries
- 1 tablespoon all-purpose flour (for tossing cranberries)
Optional Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated.
- Add Flavorings: Stir in the orange zest, fresh orange juice, and vanilla extract to infuse the batter with bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure everything is evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet batter, alternating with the sour cream. Begin and end with the flour mixture and mix gently until just combined to avoid overmixing.
- Prepare Cranberries: Toss the fresh or frozen cranberries with 1 tablespoon of flour to prevent them from sinking during baking, then fold them gently into the batter.
- Fill the Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula for an even rise.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Prepare Glaze (Optional): While the cake cools, whisk together the powdered sugar and orange juice to create a smooth glaze. Drizzle it over the cooled cake before slicing and serving to add extra sweetness and citrus brightness.
Notes
- If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
- For a more intense citrus aroma, add an extra teaspoon of orange zest to the batter.
- Store the pound cake tightly wrapped at room temperature for up to 3 days to maintain freshness.
