Orange Cranberry Pound Cake

5 from 1 vote

Orange Cranberry Pound Cake is a moist, buttery, fragrant sour cream cake infused with orange zest and dotted with juicy cranberries! The sweet burst of citrus combined with the bright tartness of the cranberries in such a perfectly balanced sour cream pound cake makes this cake a guaranteed crowd pleaser.

Prep Time10

Cook Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Orange Cranberry Pound Cake

Servings:

Calories: 389kcal

Author: Jennifer Grissom

Ingredients

1.5 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1.5 cups sugar
2 eggs, room temperature
1/2 cup sour cream
1/4 cup orange juice, fresh squeezed
2 tablespoons orange zest
2 cups cranberries, fresh and cut in half optional: leave berries whole
2 teaspoons flour

Orange Zest Glaze

1.5 cups powdered confectioners sugar
3 tablespoons orange juice, fresh squeezed
1.5 tablespoons orange zest

Instructions

Preheat the oven to 325 degrees.
Grease and flour a 9" x 5" loaf pan.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar for 3-6 minutes until extremely pale and light and fluffy.
Add the eggs, one at a time, mixing just until the yellow yolk is combined after each addition.
Add the sour cream, orange juice, and orange zest and continue mixing just until combined.
Fold in the dry flour mixture by hand, stirring only until just combined.
Toss the cranberries in 2 teaspoons of flour and DIVIDE. Gently fold in 1.5 cups of berries into the batter just until incorporated. Do not over mix.
Pour the batter into the loaf pan.
Sprinkle the remaining 1/2 cup of cranberries over the top of the batter.
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for 15 minutes, run a knife around the outside edge, and then turn out to a cooling rack to finish cooling.

Orange Zest Glaze

In a small mixing bowl, whisk together the powdered sugar, orange juice, and orange zest.
Drizzle over the cooled cake.
Garnish with orange zest and fresh berries if desired.

Notes

All loaf pan sizes are NOT the same! This recipe is for a 9"x5" loaf pan.

This recipe may be made in a 12 cup circular bundt pan by increasing the batter to 1.5 times the original recipe. Bundt pans with excessive and intricate designs can cause tearing of the crust due to the sticky nature of this cake. Make sure to grease and flour well. (Adjust the serving size above in the recipe for the quantities to be calculated for you.)

Nutrition