Cranberry Orange Pound Cake
This Cranberry Orange Pound Cake is bursting with fresh citrus and tart cranberries! Moist, tender, and perfect for any occasion.
Servings: 8 servings
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh cranberries chopped
- 1 tablespoon orange zest fresh
- 1 tablespoon fresh orange juice
- powdered sugar for dusting
Instructions
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.
Equipment
- 9x5-inch loaf pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Zester or microplane
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Cooling rack
Notes
- Use frozen cranberries thawed and patted dry if fresh are unavailable to avoid excess moisture.
- Substitute dairy-free butter and sour cream alternatives for a dairy-free version.
- Try adding nuts or spices like cinnamon for flavor variations.
- Store wrapped at room temperature for 2-3 days or refrigerate up to a week.
- Freeze individual slices for longer storage, thaw overnight before serving.
