Cranberry Orange Pound Cake

There’s nothing quite like a slice of Cranberry Orange Pound Cake to brighten your day with its perfect balance of tart cranberries and zesty orange flavor. This cake is moist, tender, and bursting with fresh citrus notes, making it an irresistible treat any time of year. Whether you’re baking for a holiday gathering or simply craving a comforting dessert, this recipe delivers a reliable and delicious pound cake that’s sure to become a favorite in your baking repertoire.

Why This Recipe Is Reliable

This Cranberry Orange Pound Cake recipe stands out because it’s built on the classic pound cake formula, enhanced with fresh ingredients that add brightness and texture. The use of both baking powder and baking soda ensures a tender crumb with just the right rise. Sour cream adds moisture and richness, making the cake incredibly soft and keeping it fresh for days. The combination of orange zest and juice imparts a natural citrus punch that complements the tart cranberries beautifully. Tested multiple times, this recipe consistently produces a golden, flavorful cake with a moist interior and a delicate crumb that slices cleanly every time.

What We’re Using

• 1 cup unsalted butter, softened – Provides richness and a tender crumb.
• 2 cups granulated sugar – Sweetens and helps with browning.
• 4 large eggs – Adds structure and moisture.
• 1 teaspoon vanilla extract – Enhances overall flavor.
• 3 cups all-purpose flour – Forms the base of the cake.
• 1 teaspoon baking powder – Aids in leavening for lightness.
• 1/2 teaspoon baking soda – Works with sour cream to tenderize and lift.
• 1/2 teaspoon salt – Balances sweetness and enhances flavor.
• 1 cup sour cream – Adds moisture and tangy depth.
• 1 cup fresh cranberries, chopped – Provides tart bursts and festive color.
• 1 tablespoon orange zest – Brings bright citrus aroma and flavor.
• 1 tablespoon fresh orange juice – Adds fresh orange essence and moisture.
• Powdered sugar for dusting – Finishing touch for a delicate sweetness and presentation.

Equipment & Tools

• 9×5 inch loaf pan – Perfect size for baking the pound cake evenly.
• Electric mixer or stand mixer – Makes creaming butter and sugar effortless.
• Mixing bowls – For combining wet and dry ingredients separately.
• Rubber spatula – To fold in cranberries and scrape the batter.
• Zester or microplane – To finely zest the orange peel.
• Measuring cups and spoons – For precise ingredient amounts.
• Sifter or fine mesh sieve – To dust powdered sugar evenly.
• Cooling rack – Allows the pound cake to cool evenly.

Cooking Cranberry Orange Pound Cake: The Process

Step 1: Prep Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal. Chop the fresh cranberries into small pieces and zest and juice the orange. Set these aside.

Step 2: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color—this usually takes about 3 to 4 minutes. This step is key to a tender, airy cake.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract and fresh orange juice until everything is combined.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents clumps.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

With your mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts (start and end with the flour mixture). Mix just until combined after each addition. Overmixing can lead to a denser cake.

Step 6: Fold in Cranberries and Orange Zest

Use a rubber spatula to gently fold in the chopped cranberries and orange zest. This preserves the berries’ texture and prevents them from breaking apart.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 8: Cool and Serve

Allow the cake to cool in the pan on a wire rack for about 20 minutes. Then carefully remove it from the pan and let it cool completely on the rack. Dust with powdered sugar before slicing and serving for an elegant finish.

Flavor-Forward Alternatives

• Swap the fresh cranberries for dried cranberries soaked in orange juice for a chewy texture.
• Add 1/2 cup chopped pecans or walnuts for a nutty crunch.
• Incorporate 1 teaspoon of ground cinnamon or cardamom for warm spice notes.
• Use blood orange zest and juice for a deeper, sweeter citrus flavor.
• Try folding in 1/2 cup white chocolate chips for extra indulgence.

Testing Timeline

• Day 1: Bake and taste the cake fresh out of the oven. Note the moist crumb and vibrant citrus notes.
• Day 2: Store the cake at room temperature wrapped in plastic wrap; the texture remains moist and flavorful.
• Day 3-4: Refrigerate leftovers to extend freshness. Bring to room temperature before serving for the best flavor.
• Day 5 and beyond: Freeze any remaining slices in airtight bags. Thaw overnight in the fridge and warm slightly before serving.

Best Ways to Store

Once completely cooled, wrap your Cranberry Orange Pound Cake tightly with plastic wrap or store it in an airtight container. Keep it at room temperature for 2 to 3 days, or refrigerate for up to a week. If you want to keep it longer, slice and freeze the cake in individual portions wrapped in plastic wrap and stored in freezer bags. This makes for easy thawing and portion control. When ready to enjoy, thaw overnight in the refrigerator or gently warm in the microwave.

Cranberry Orange Pound Cake Q&A

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries if fresh aren’t available. Just be sure to thaw and pat them dry before chopping and folding into the batter to avoid excess moisture, which can affect the cake’s texture.

What’s the best way to get the orange zest?

A microplane grater or fine zester works best to remove only the outer colorful layer of the orange peel without the bitter white pith underneath. This ensures the zest adds bright flavor without bitterness.

Why do we use both baking powder and baking soda?

The combination of baking powder and baking soda gives this pound cake the perfect rise and tender crumb. Baking soda reacts with the sour cream’s acidity to create lift, while baking powder provides additional leavening for a light texture.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free yogurt or sour cream alternative. Keep in mind that this may slightly alter the texture and flavor but will still yield a delicious cake.

Keep Cooking

• Try the vibrant flavors of Chocolate Covered Cranberry Oat Bars for a fruity, nutty snack.
• For a savory contrast to your sweet bake, whip up some Sticky Sesame Orange Chicken Bowls, a perfect weeknight dinner.
• Indulge your dessert cravings with the elegant Chocolate Ganache Pear Upside Down Cake, full of rich chocolate and juicy pears.

Hungry for More?

If you love the combination of fruit and citrus in your cakes, this Cranberry Orange Pound Cake is just the beginning. Exploring other fruit-studded pound cakes or experimenting with different citrus zest can open up new baking adventures. Whether you’re serving it for breakfast, dessert, or a special occasion, this cake’s balance of flavors and moist texture will keep everyone coming back for more.

A slice of this cake with a cup of your favorite tea or coffee is pure comfort. So gather your ingredients, warm your oven, and let this delightful pound cake fill your kitchen with the sweet scents of cranberry and orange — you won’t regret it!

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