This delightful cranberry orange pound cake is a perfect balance of sweet and tart. The juicy cranberries and zesty orange give it a refreshing twist that’s simply irresistible!
Baking this cake is a joy! The aroma fills the house and makes everyone a little eager for a slice. I love enjoying it with a warm cup of tea—it’s the perfect treat any time of the day!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture to the cake. If you’re short on butter, you can swap it with an equal amount of margarine or coconut oil. I’ve found that using butter gives the best flavor, though!
Granulated Sugar: This sweetens the cake and helps create a lovely crust. For a healthier option, feel free to use coconut sugar. Just keep in mind it might change the cake’s color slightly.
Eggs: Eggs provide structure and help the cake rise. If you need an egg substitute, try using unsweetened applesauce or a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg). The cake will still turn out delicious!
Sour Cream: Adds moisture and a slight tanginess. You can use plain yogurt as an alternative, which will work just as well in keeping the cake tender.
Cranberries: Fresh or frozen cranberries add a beautiful tartness. If you can’t find them, dried cranberries work too; just chop them slightly and consider reducing the sugar to balance the sweetness.
How Do I Get a Beautifully Moist Cake?
To achieve a moist pound cake, it’s all about the mixing and baking method. Here are a few tips to ensure your cake turns out perfectly every time:
- Soften the butter completely before creaming it with the sugar. This helps create a light and fluffy texture.
- Don’t overmix once you add the flour. Mix until just combined to keep the cake tender.
- Bake in a preheated oven and avoid opening the door while it bakes; this could cause it to sink.
- Let the cake cool in the pan for about 10 minutes before removing it to prevent it from sticking.
How to Make Cranberry Orange Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 tbsp orange zest (from about 1 large orange)
- 1/4 cup fresh orange juice
- 1 cup fresh or frozen cranberries (if frozen, no need to thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
For Garnish (Optional):
- Fresh cranberries
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation and 60-70 minutes to bake. After baking, you’ll need about 10 minutes to cool the cake in the pan. Overall, allow yourself around 2 hours from start to finish, including the cooling time for the best results!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take your 9×5-inch loaf pan and grease it lightly with butter or oil, then sprinkle some flour inside, tapping out any excess. This will help the cake come out easily after baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy—this process should take about 3-5 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs, one at a time. Make sure to mix well after each addition. This helps incorporate air into the batter, making your cake airy and fluffy. Finally, stir in the vanilla extract to add flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure the leavening agent is evenly distributed in the flour.
5. Mix It All Together:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients (dry-wet-dry). Mix just until combined—don’t overdo it! Overmixing can lead to a dense cake.
6. Add the Flavorful Ingredients:
Gently fold in the orange zest, fresh orange juice, and cranberries. Make sure they are evenly distributed throughout the batter without mixing too hard, as we want to keep that fluffy texture!
7. Bake the Cake:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place it in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back lightly when touched.
8. Cool and Glaze:
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack. While it’s cooling, prepare the glaze by whisking the powdered sugar and enough orange juice until you reach a pourable consistency.
9. Drizzle and Serve:
Once the cake is completely cool, drizzle the glaze over the top. If you’d like, garnish it with fresh cranberries and a light dusting of powdered sugar for a lovely presentation. Slice and enjoy your delicious cranberry orange pound cake with a cup of tea or coffee!
Can I Use Other Fruits Instead of Cranberries?
Absolutely! You can substitute cranberries with blueberries, raspberries, or chopped apples for a different flavor profile. Just adjust the sugar slightly if using sweeter fruits.
How Should I Store Leftover Cake?
Store any leftover cake 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 freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to eat!
Can I Make This Cake Without Eggs?
Yes! You can replace each egg with 1/4 cup unsweetened applesauce or a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water). This will help bind the ingredients and keep the cake moist!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can use plain yogurt, buttermilk, or even a mixture of milk with a little vinegar or lemon juice as a substitute. Just keep the same quantity!