Cranberry Orange Pound Cake with Sour Cream
This cranberry orange pound cake is soft, moist, and topped with a sweet orange glaze that makes every slice irresistible. With the perfect balance of tart cranberries and fresh citrus, it’s a holiday favorite that feels just right for Christmas brunch or gifting to friends and family!
Five Star Review…
“Enjoyed this today for an afternoon treat, and it does not disappoint! Turned out light, fluffy and delicious; easily, a new favorite recipe!”
– SARA
What makes this cranberry orange loaf recipe so special?
The secret ingredient in this recipe is the sour cream that gives this cranberry bread it’s super rich, tender texture! The sweet-tart balance of cranberries and orange zest , topped with a delicious (and easy!) orange glaze makes it crave-worthy…perfect with a cup of coffee!
If you were tasked with bringing a seasonal treat to work, throwing a holiday party, or simply craving a comforting dessert, this easy-to-make cranberry orange pound cake is a perfect addition to your spread!
If you love this recipe, try the springtime version: strawberry pound cake!
RECIPE INGREDIENTS
You’ll need the following ingredients to make this delicious Cranberry Orange Pound Cake:
INGREDIENT NOTES
Butter: Use salted butter for best results.
Sour cream: Gives the cake amazing moisture and helps create a tender crumb in the pound cake, resulting in a soft and moist texture.
Dried cranberries: Adds a sweet and tart burst of flavor and chewy texture to the buttery cake. Tart cranberries also add a pop of festive color, perfect for the holiday season.
Sweet orange glaze: A simple blend of fresh orange juice, powdered sugar, and orange zest creates a simple glaze and amazing flavor.
HOW TO MAKE CRANBERRY ORANGE POUNDCAKE: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
In a large mixing bowl, cream butter and brown sugar using a whisk or electric mixer. Then, add eggs, vanilla extract, sour cream, and orange zest.
Mix until all ingredients are well incorporated.
Step 6: While the cranberry loaf is baking, whisk together the ingredients for the glaze in a small bowl. Drizzle the glaze over the cooled cake and give it a few minutes for the glaze to set. Slice and enjoy.
EXPERT TIPS:
- Start with room-temperature ingredients. Bring the butter, eggs, and sour cream to room temperature before starting the recipe for easier mixing. Room-temperature ingredients blend better and result in a smoother batter.
- Bake at a lower temperature. Baking time varies among ovens, but don’t be tempted to crank up the heat. Cranberry orange pound cake is best when baked at a lower temperature (325°F) to help ensure even baking and prevent the cake from browning too quickly.
- Glazing consistency. Feel free to adjust the glaze consistency by adding more or less orange juice. For a thicker glaze, use less juice, and to thin it out, add more juice.
Casey’s Top Tip: When combining the wet and dry ingredients, be careful not to overmix the batter, which can lead to a dense and tough texture. Mix just until the ingredients are well combined to achieve a tender pound cake.
STORAGE TIPS
- Storage: Store cranberry orange cake in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. After that, transfer it to the refrigerator for up to 1 more week.
- Freezing: To freeze the entire pound cake, let it cool completely, wrap it tightly in a few layers of plastic wrap, and place it in a resealable freezer bag to prevent freezer burn. Freeze for up to 3 months. Thaw overnight at room temperature.
You can also freeze individual slices by wrapping them separately in plastic wrap, then place them in a resealable freezer bag. This allows you to thaw and enjoy one slice at a time without defrosting the whole cake.
Additions & Substitutions
ADDITIONS:
- Nuts: Add chopped nuts, such as pecans, almonds, or walnuts, to the batter for a delightful crunch and extra flavor.
- Double citrusy flavor: Add thin slices of sweet oranges or additional fresh orange zest on top of the glaze for more orange flavor.
- White chocolate chips: For a sweet twist, fold in some white chocolate chips along with whole cranberries.
SUBSTITUTIONS:
- Plain yogurt: Swap the sour cream with an equal amount of plain or full-fat Greek yogurt. It will still provide the desired moisture and tender texture.
- Granulated sugar: If you don’t have light brown sugar, feel free to use regular white sugar as a substitute.
- Unsalted butter: If you prefer to control the salt, use unsalted butter instead of salted. Consider adding a pinch of salt to the recipe, though, to help balance the flavors.
- Lemon zest: For a switch in citrus flavor, use lemon zest instead of orange.
YOUR QUESTIONS ANSWERED
How to Serve
- Cozy morning sweet treat: Slice and serve slightly warm alongside coffee or tea at your holiday breakfast or brunch.
- Holiday dessert table: Arrange slices on a platter with fresh orange slices or a light dusting of powdered sugar for a festive presentation.
- Gift idea: Wrap a cooled loaf in parchment or wax paper, tie with ribbon or twine, and add a sprig of rosemary or dried orange slice for a beautiful, homemade holiday gift.
RELATED…
Check out more incredible cranberry recipes here:
Starbucks Copycat Cranberry Bliss Bars
White Chocolate Cranberry Cookies
Canned Cranberry Sauce That Tastes Homemade
Did you try this recipe?
Let us know your thoughts on this cranberry orange pound cake by leaving a star rating below or sharing it on Instagram!
Thank you! ~ Casey
Perfect Cranberry Orange Pound Cake
Ingredients
For the pound cake
- 1/2 cup salted butter
- 1 cup light brown sugar, packed
- 3 eggs
- 1 tbsp. vanilla extract
- 1/2 cup sour cream full fat is best
- 2 tbsp. orange zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 1 cup dried cranberries
For the orange glaze
- 1/2 cup powdered sugar
- 1 tbsp. orange juice
- 1 tsp. orange zest
Instructions
- Prep: Preheat oven to 325°F. Spray your 9×5 loaf pan with cooking spray or coat the pan with butter.
- Mix wet ingredients: In a large mixing bowl, cream butter and brown sugar (you can use a whisk or a hand mixer). Then, add eggs, vanilla extract, sour cream, and orange zest. Mix until all ingredients are well-incorporated.
- Mix dry ingredients: In another bowl, stir together flour, salt, and baking soda. Add the dried cranberries and toss until the cranberries are coated with the flour mixture.
- Add: Add flour/cranberry mixture, about a third at a time, to the wet ingredients. Mix until well-incorporated before adding more flour. Try not to overmix–you can use a hand mixer, but I prefer an old-fashioned whisk or wooden spoon.Stop mixing when the flour is incorporated into the mixture.
- Pour & bake: Pour mixture into your prepared pan. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. If cake gets too brown on top, simply cover it loosely with aluminum foil.
- Cool: Cool the pound cake in the pan for 15 about minutes. Transfer to a wire rack to cool completely.
- Make glaze: While the cake is cooling, whisk all of the ingredients for the glaze together in a small bowl. When the cake is completely cool, pour or drizzle the glaze over the top and serve.
Wow I love cranberry and orange anything and this cake was amazing! So tender and moist – adding the full fat sour cream works great
I absolutely love the orange citrus flavor of this tender pound cake, and the dried cranberries add the perfect burst of tangy deliciousness! The orange zest glaze is the perfect icing that makes this cake SO irresistible.
Enjoyed this today for an afternoon treat, and it does not disappoint! Turned out light, fluffy and delicious; easily, a new favorite recipe!
This pound cake really is perfect. Loved the cranberry orange flavors!
This is my ideal flavor combination, so I know that I am going to be obsessed with this poundcake! I am so excited to make it this week 🙂