This Cranberry Orange Pound Cake is a lovely treat with a moist and tender texture. The zesty orange and tart cranberry flavors come together beautifully!
Every bite feels like a cozy hug, and the bright taste makes it perfect for any occasion. I love serving this cake with a hot cup of tea—pure bliss!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. The texture might vary slightly but should still result in a nice cake.
Unsalted butter: I always opt for unsalted butter to control the salt level. If you’re dairy-free, stick with a plant-based butter alternative for a similar result.
Cranberries: Fresh cranberries are ideal for their tartness, but frozen works too! If cranberries aren’t available, you can swap in blueberries or chopped apples to add some fruity zing.
Orange juice and zest: Freshly squeezed juice and zest create the best flavor. If you don’t have fresh oranges, bottled juice will do, just choose a brand that is 100% juice without added sugar.
How Do I Ensure My Pound Cake Turns Out Perfectly Moist?
To achieve a moist pound cake, pay attention to how you mix your ingredients. First, be sure to cream the butter and sugar well; this incorporates air into the batter, giving your cake lightness. Adding the eggs one at a time helps maintain that fluffy texture too.
- Mix the flour just until combined with the wet ingredients. Overmixing can develop too much gluten, leading to a dense cake.
- Always check for doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs, not wet batter.
- Letting your cake cool slightly before transferring to a wire rack prevents it from getting soggy on the bottom.
Cranberry Orange Pound Cake
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (plus extra for garnish)
- For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
How Much Time Will You Need?
This delightful pound cake takes about 15 minutes to prepare and 60-70 minutes to bake. Allow some extra time for cooling before adding the glaze. A perfect treat to make ahead for gatherings or to enjoy with family!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, and salt. Give it a good whisk to evenly distribute the ingredients, then set it aside for later.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs:
Add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter for a lighter texture.
5. Stir in the Flavors:
Next, mix in the orange juice, orange zest, and vanilla extract until everything is well combined. The batter will smell wonderful!
6. Combine the Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, stirring gently. Mix just until incorporated to keep your cake tender.
7. Add the Cranberries:
Carefully fold in the cranberries, making sure not to overmix. This keeps the cranberries intact, adding beautiful bursts of tartness in every slice.
8. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes!
9. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. This step is crucial to avoid sogginess.
10. Make the Glaze:
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and orange juice until smooth. Adjust the consistency with more juice if necessary.
11. Drizzle the Glaze:
Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. It adds a wonderful shine and extra flavor!
12. Garnish and Serve:
Garnish with extra cranberries on top for a lovely presentation. Slice the cake and enjoy a delicious piece of this moist and flavorful Cranberry Orange Pound Cake!
This pound cake is a delightful balance of tart cranberries and bright orange flavors, topped with a sweet citrus glaze for extra indulgence. Perfect for any occasion! Enjoy!
Can I Use Frozen Cranberries in This Recipe?
Yes! If you choose to use frozen cranberries, there’s no need to thaw them first. Just fold them into the batter straight from the freezer. They might turn the batter a pinkish color, but the flavor will still be delicious!
Can I Substitute the Butter for a Healthier Option?
Absolutely! You can substitute the unsalted butter with an equal amount of applesauce or Greek yogurt for a healthier version. This will lower the fat content while keeping the cake moist; just expect a slightly different texture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, slice the cake and wrap individual pieces tightly in plastic wrap, then freeze for up to 3 months. Just thaw before serving!
Can I Make This Cake in Advance?
Yes! You can make this cake a day ahead. Once completely cooled, wrap it tightly in plastic wrap to keep it moist. Wait to glaze it until just before serving for the best presentation!
