Cranberry Orange Pound Cake is a classic, buttery dessert bursting with bright citrus flavor and pops of tart cranberries. This moist, dense cake combines rich orange zest and juice with sweet-tart cranberries for a perfectly balanced holiday bake. Finished with a simple orange glaze, it’s elegant enough for special occasions yet easy enough for everyday baking.
Perfect for Christmas gatherings, brunch, or afternoon coffee, this pound cake slices beautifully and stays moist for days. Whether served plain or glazed, Cranberry Orange Pound Cake is a timeless recipe that never goes out of style.
Why You’ll Love This Cranberry Orange Pound Cake
- Moist, tender, and buttery texture
- Bright orange flavor with tart cranberries
- Perfect for holidays and special occasions
- Easy to slice and serve
- Stays fresh for several days
- Freezer-friendly
Why You Should Try This Recipe
If you love classic pound cake with a festive twist, this recipe is a must. The orange adds freshness, the cranberries balance the sweetness, and the dense crumb makes it incredibly satisfying. It’s reliable, elegant, and always a crowd-pleaser.
Ingredients You’ll Need
Pound Cake
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons orange zest
- ½ cup fresh orange juice
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen cranberries
Optional Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
How to Make Cranberry Orange Pound Cake
Step 1 — Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a loaf pan or Bundt pan.
Step 2 — Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
Step 3 — Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
Step 4 — Add Eggs and Flavor
Add eggs one at a time, mixing well after each addition. Mix in orange zest and vanilla extract.
Step 5 — Combine Wet Ingredients
Stir in orange juice and sour cream until smooth.
Step 6 — Combine Batter
Gradually add dry ingredients to the wet mixture, mixing just until combined. Toss cranberries lightly in flour, then fold them into the batter.
Step 7 — Bake
Pour batter into prepared pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
Step 8 — Cool and Glaze
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack. Drizzle with orange glaze once completely cooled, if desired.
Nutritional Information (Approx. per slice)
- Calories: 360
- Fat: 18g
- Carbohydrates: 46g
- Sugar: 28g
- Protein: 5g
Values may vary depending on ingredients used.
Tips for the Best Cranberry Orange Pound Cake
- Use room-temperature ingredients
- Zest oranges before juicing
- Toss cranberries in flour to prevent sinking
- Do not overmix the batter
- Let cake cool fully before glazing
Variations & Substitutions
- Use dried cranberries (reduce to 1 cup)
- Swap lemon zest and juice for orange
- Add a vanilla glaze instead of orange
- Make it gluten-free with a 1:1 flour blend
- Add chopped nuts for texture
What to Serve With Cranberry Orange Pound Cake
- Coffee or espresso
- Tea or chai
- Fresh berries
- Whipped cream
- Holiday brunch spreads
Common Mistakes to Avoid
- Overbaking (causes dryness)
- Skipping the zest
- Using cold ingredients
- Overmixing the batter
- Glazing while cake is warm
Storing Tips for the Recipe
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freeze slices for up to 2 months
- Thaw at room temperature before serving
Conclusion
Cranberry Orange Pound Cake is a bright, buttery dessert that’s perfect for the holiday season and beyond. With its moist crumb, vibrant citrus flavor, and tart cranberries, this cake is both comforting and elegant. Easy to make and beautiful to serve, it’s a recipe you’ll return to year after year.
General Information
- Course: Dessert
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Servings: 10–12 slices
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I make this pound cake ahead of time?
Yes. It tastes even better the next day.
Can I use frozen cranberries?
Yes. Add them frozen without thawing.
Can I bake this in a Bundt pan?
Yes. Adjust baking time slightly and test for doneness.
Can I skip the glaze?
Absolutely. The cake is delicious on its own.
Can I freeze this cake?
Yes. Wrap tightly and freeze for up to 2 months.