This Cranberry Orange Pound Cake is a lovely mix of tart cranberries and sweet orange flavor. It’s moist, fluffy, and perfect for any occasion!
Honestly, it’s like a burst of sunshine in every slice! I love serving it with a cup of tea for a cozy afternoon treat. 🍰
You’ll find this cake is surprisingly easy to whip up. Just mix, bake, and enjoy the wonderful smell that fills your kitchen. Trust me, it’s a happy moment!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness. If you’re out, you can use margarine, but the flavor may not be as rich. Always go for room temperature butter to achieve the best texture.
Cranberries: Fresh cranberries provide that lovely tartness. If you can’t find them, frozen cranberries work well too. Just toss them in flour before adding to the batter to help prevent them from sinking.
Sour Cream: It adds moistness and a slight tang. If you need a substitute, plain yogurt can be used or even buttermilk, but keep the consistency in mind when mixing.
Fresh Orange Juice and Zest: Fresh is best for a bright flavor! If you’re in a pinch, bottled juice works, but the zest brings a unique brightness that you can’t really substitute.
How Do I Achieve the Perfect Cake Texture?
Getting that perfect pound cake texture is all about mixing well and not overdoing it! Here are some steps to consider:
- Start with room temperature ingredients. This helps them emulsify better.
- Cream the butter and sugar until it’s fluffy; this incorporates air for lightness.
- Add eggs one by one. Beat well between additions to ensure everything combines smoothly.
- Alternate between adding dry ingredients and sour cream. This helps keep the batter gentle and prevents overmixing.
- Don’t overmix after folding in the cranberries. Gently stir them in to keep the batter light.
Remember, every oven is different, so keep an eye on your cake as it bakes, and check with a toothpick for doneness!
Cranberry Orange Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sour cream
- 1 tsp vanilla extract
- Zest of 2 large oranges
- ¼ cup freshly squeezed orange juice
- 1 ½ cups fresh cranberries (plus extra for garnish)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
How Much Time Will You Need?
This delicious pound cake will take you about 20 minutes of prep time and 60-70 minutes of baking time. After baking, let it cool for about 15 minutes in the pan before moving it to a wire rack to cool completely. A little patience is all you’ll need!
Step-by-Step Instructions:
1. Preheat & Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make removal easier.
2. Cream Butter & Sugar:
In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together. Beat them until the mixture is light and fluffy—this should only take a few minutes!
3. Add Eggs:
Next, beat in the eggs one at a time. Make sure each egg is fully blended before adding the next one. This is key for a smooth batter!
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and ensures a fluffy cake.
5. Combine Mixtures:
Gradually add the dry ingredients to the butter mixture. Alternate adding the dry mix with the sour cream. Start and finish with the dry ingredients to maintain a good texture.
6. Add Flavor:
Stir in the vanilla extract, orange zest, and freshly squeezed orange juice until everything is just combined. Avoid overmixing for the fluffiest cake!
7. Fold in Cranberries:
Gently fold in the fresh cranberries, being careful not to break them, so they distribute evenly throughout the batter.
8. Pour & Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even finish.
9. Bake:
Pop it in the oven and bake for 60-70 minutes. It’s done when a toothpick inserted in the center comes out clean. If the top is browning too much, feel free to cover it lightly with foil halfway through baking.
10. Cooling Time:
Once baked, take the cake out and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Your kitchen will smell amazing!
11. Prepare the Glaze:
While the cake is cooling, make the glaze. Whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency with more juice or sugar if needed.
12. Glazing the Cake:
Drizzle the glaze over your cooled cake, letting it drip down the sides for a lovely presentation.
13. Garnish & Slice:
Add some fresh cranberries on top for decoration. Now you’re ready to slice the cake!
14. Serve & Enjoy:
Serve your delicious Cranberry Orange Pound Cake with a smile! It’s perfect for holiday breakfasts, brunch, or a cozy dessert. Enjoy every bite of that wonderful citrus and cranberry flavor!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! If using frozen cranberries, there’s no need to thaw them first. Just toss them in a little flour before adding to the batter to help prevent them from sinking. This way, they’ll stay nicely distributed throughout the cake!
How Do I Store Leftover Pound Cake?
Leftover cranberry orange pound cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. You can also freeze it for up to 3 months—just remember to thaw it in the fridge before serving!
Can I Substitute Yogurt for Sour Cream?
Yes, plain yogurt is a great substitute for sour cream in this recipe. It will still provide the moisture you need, although it may result in a slightly different flavor. Greek yogurt can work, too, just be sure to thin it a little with milk if it’s too thick.
What Should I Do if My Cake Sinks in the Middle?
If your cake sinks in the middle, it could be due to underbaking or overmixing the batter. Make sure your oven temperature is accurate and use a toothpick to check for doneness. If it’s still wet when checked, bake it a little longer. To prevent sinking in the future, mix the batter until just combined and avoid overbeating once the flour is added!
