Cranberry Orange Pound Cake
A rich, buttery pound cake infused with fresh cranberries and orange zest for a bright and tangy flavor. This moist cake is perfect for holiday gatherings and pairs beautifully with coffee or tea.
Ingredients
- 1 cup butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 cup fresh cranberries
Directions
- Preheat oven to 350F (175C) and grease a loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients with sour cream and orange juice.
- Fold in orange zest and cranberries.
- Pour into the loaf pan and bake for 60-70 minutes.
- Cool before slicing.
Notes
- Use fresh orange juice for the best flavor.
- Dust cranberries in flour to prevent sinking.
- Drizzle with orange glaze for extra sweetness.
- Store at room temperature for 3 days or freeze for later.
- Serve with whipped cream for a decadent touch.
Pound cake originated in Europe in the early 1700s, traditionally made with a pound of each ingredient. Over time, variations with flavors and mix-ins became popular.The tartness of cranberries complements the citrusy brightness of orange, making this cake a holiday favorite with a refreshing twist.