Go Back Email Link
–+ servings
Sliced Cranberry Orange Pound Cake

Perfect Cranberry Orange Pound Cake

Casey Rooney
This is the most perfect Cranberry Orange Pound Cake you will ever make! Made with a delicious blend of zesty orange flavor, sweet cranberries, and a moist, tender cake -- it's just a perfect sweet treat for holiday gatherings! The best part is, it's made with simple ingredients and is super easy to make!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16
Calories 177 kcal

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 9x5 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 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 pound cake in the pan for 15 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.

Notes

Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
Save this recipe form

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Nutrition

Calories: 177kcalCarbohydrates: 23gProtein: 2.6gFat: 8.2gSaturated Fat: 4.9gCholesterol: 49mgSodium: 137mgPotassium: 64mgFiber: 1gSugar: 13gVitamin D: 7µgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!