Cranberry Orange Pound Cake
This cranberry orange pound cake is bursting with holiday flavors. Its moist, delicate crumb will have you coming back for more!
There’s something I really love about the combination of tart cranberries and sweet oranges. Put it in a soft, buttery pound cake and you’ve got me hooked for life…or at least the holidays. ☺️
To start, you’ll want to butter and flour a 9×5-inch loaf pan and set it aside. I used King Arthur Flour Organic All-Purpose Flour for this particular recipe (and in most of my baking) because it yields such a fine crumb. Pound cake is all about the crumb!
Next, in the bowl of a stand mixer cream the butter, sugar, and orange zest until it’s light (pale in color) and fluffy, about 2-3 minutes. Add the vanilla extract, then add the egg yolks one at a time, mixing after each addition. In a medium mixing bowl whisk together the flour, salt and baking soda. With mixing speed on low, alternate adding the dry ingredients and yogurt. I used Stonyfield’s Greek Vanilla Whole Milk Yogurt because really love the flavor, thickness and fat content it has- it’s great for baking! You definitely need a full-fat yogurt for this recipe. DO NOT use anything else or the texture and flavor of the loaf will be more like spongy cornbread, and trust me, you don’t want that!
Then, in a medium mixing bowl whip the egg whites until stiff peaks form. Gently fold in the cup cranberries (don’t add any more- if you have larger ones, you can cut them in half or quarter them), then the egg whites. Be EXTRA careful, you don’t want to deflate the egg whites!
Pour the batter into the prepared pan and place in the oven to bake for 45 minutes to 1 hour, or until a cake tester inserted into the center comes out clean. The loaf doesn’t rise very much, so don’t be alarmed. Remove the pan from the oven and allow the cake to cool for 15 minutes before removing it from the pan.
To prepare the glaze, in small mixing bowl, whisk together the powdered sugar, orange juice/zest, and vanilla. Spread it over the loaf and allow it to sit for 20 minutes to harden before serving.
Slice it up and enjoy, or wrap it up and give it to your neighbor and friends. This irresistible pound cake is sure to become a holiday favorite!
- ½ c. (1 stick) unsalted butter, room temperature
- 1½ c. granulated sugar
- 1 tbsp. orange zest
- 3 eggs, room temperature, divided
- 1½ tsp. vanilla or vanilla bean paste
- 1½ c. all-purpose flour
- ½ tsp. kosher sea salt
- ¼ tsp. baking soda
- ½ c. Stonyfield Greek Vanilla Yogurt Whole Milk (or full-fat Greek vanilla yogurt)
- 1 c. fresh cranberries (small ones), washed, then tossed in 2 tsp. all-purpose flour
- For the orange glaze:
- ½ c. powdered sugar
- 1 tbsp. orange juice
- 1 tsp. orange zest
- ¼ tsp. vanilla extract
- Preheat oven to 300 degrees. Butter and flour a 9x5-inch loaf pan; aside.
- In the bowl of a stand mixer cream the butter, sugar, and orange zest until light and fluffy, about 2-3 minutes. Add vanilla extract, then add the egg yolks one at a time, mixing after each addition.
- In a medium mixing bowl whisk together the flour, salt and baking soda, then with mixing speed on low alternate adding the dry ingredients and yogurt.
- In a medium mixing bowl whip the egg whites until stiff peaks form. Gently fold in the cranberries, then the egg whites using a large spatula. Pour into the prepared pan and place in the oven to bake for 45 minutes to 1 hour, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes before removing the loaf from the pan.
- To prepare the glaze, in small mixing bowl, whisk together the powdered sugar, orange juice/zest, and vanilla.Spread over the loaf and allow to drip over the edges and sides. Allow to sit for 20 minutes to harden before serving.
Recipe source: Life Made Simple
I’m partnering with King Arthur Flour and Stonyfield as a member of their Clean Plate Club to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!