Cranberry Orange Pound Cake Recipe
Fresh cranberries and orange zest give this Cranberry Orange Pound Cake a seasonal twist. Light glaze drips down the sides, keeping the loaf moist and adding a citrus finish.
Servings: 16 slices
Calories: 205kcal
Equipment
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 3 large eggs room temperature, divided
- 1 1/2 tsp vanilla extract OR vanilla bean paste
- 1 1/2 cup all-purpose flour
- 1/2 tsp kosher sea salt
- 1/4 tsp baking soda
- 1/2 cup vanilla Greek yogurt
- 1 cup fresh cranberries
For the Orange Glaze
- 1/2 cup powdered sugar
- 1 tbsp orange juice
- 1 tsp orange zest
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius). Butter and flour a 9x5-inch loaf pan; set 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 or toothpick 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 a 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.
Notes
-You can easily swap out the orange zest for lemon zest, and the cranberries for blueberries.
To STORE, let the Orange Cranberry Cake cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It will stay fresh at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days—just bring it to room temperature before serving for the best texture. To FREEZE, wrap the loaf (or slices) in plastic wrap and then in aluminum foil or a freezer bag. It will keep well for up to 2 months. Thaw in the fridge overnight. If you’d like to serve it warm, REHEAT individual slices in the microwave for about 10–15 seconds.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 107mg | Potassium: 36mg | Fiber: 1g | Sugar: 23g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
