Orange Cranberry Pound Cake
Brighten up your dessert table with this Orange Cranberry Pound Cake, a zesty, sweet, and delightfully moist treat that’s perfect for any occasion. Bursting with the vibrant flavors of fresh orange zest and juice, and studded with tangy cranberries, this loaf is a harmonious blend of citrusy and tart notes. The tender, buttery crumb of the cake is enhanced by an optional orange glaze drizzle that adds an extra touch of sweetness and a glossy finish. Made with simple pantry staples and ready in just over an hour, this show-stopping pound cake is as easy to bake as it is to devour! Ideal as a holiday centerpiece or an everyday indulgence, it pairs wonderfully with a hot cup of tea or coffee. Whether you enjoy it fresh out of the oven or store it for later, this Orange Cranberry Pound Cake promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Fresh orange zest
- 0.25 cup Fresh orange juice
- 0.5 cup Whole milk
- 1.5 cups Fresh or frozen cranberries, chopped
- 1 cup Powdered sugar (for optional glaze)
- 2 tablespoons Fresh orange juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and fresh orange zest.
Reduce the mixer speed to low and alternately add the dry ingredients in three additions, and the milk and orange juice in two additions, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped cranberries using a spatula, being careful not to overmix.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the loaf pan from the oven and let it cool on a wire rack for 10-15 minutes. Then carefully remove the pound cake from the pan and let it cool completely.
If desired, prepare the glaze by whisking together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cake before serving.
Slice and serve the Orange Cranberry Pound Cake. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
5371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 814.1 g | 296% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 553.1 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 397 mg | 31% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
