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5 from 1 vote

Cranberry Orange Pound Cake

Moist and delicious orange bread with fresh cranberries is a fresh morning treat.
Prep Time15 minutes
Cook Time55 minutes
Additional Time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Orange Cranberry Pound Cake
Servings: 16 servings
Calories: 338kcal

Ingredients

For the Pound Cake:

  • 1 cup butter softened
  • 1 ½ cups sugar
  • 3 eggs
  • 3 teaspoons orange zest
  • 2 Tablespoons orange juice
  • ¾ cup sour cream
  • 2 ½ cups fresh cranberries
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon vanilla extract

For the Glaze:

  • 2 teaspoon orange zest plus more for garnish if desired
  • 2 Tablespoons orange juice
  • 1 ½ cups confectioner's sugar

Optional for Garnish:

  • 1-2 teaspoons orange zest
  • ¼ cup dried cranberries chopped

Instructions

For the cake:

  • Preheat the oven to 350 and butter two 9 x 5 loaf pans.
  • In a large bowl cream together butter, sugar and orange zest.
  • Add vanilla and add in eggs one at a time, mixing after each addition.
  • In a medium bowl combine the flour, baking powder and salt.
  • Add half of the flour mixture to the butter mixture and mix until well incorporated.
  • Add in sour cream and orange juice and mix well.
  • Add in remaining dry ingredients and continue mixing until everything is well mixed.
  • Fold in the cranberries with a spatula or wooden spoon until evenly distributed.
  • Evenly distribute the batter between the two pans and spread it out.
  • Bake for 55-60 minutes or until a toothpick or cake tester placed in center comes out clean.
  • Allow the cakes to cool for about 30 minutes in the pans, then remove them from the pans and allow to cool completely on a wire rack before glazing. (about 30 minutes)

For the glaze:

  • Mix powdered sugar, orange juice and orange zest in a medium size bowl until well incorporated.
  • Place the cakes on parchment paper or other surface to catch any drips.
  • Spread the glaze evenly across the tops of the cakes.
  • Sprinkle with dried cranberries and orange zest if desired.
  • Slice and serve.
  • Store in an airtight container.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 253mg | Potassium: 124mg | Fiber: 1g | Sugar: 33g | Vitamin A: 487IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg