Orange Cranberry Pound Cake

There’s something magical about the combination of citrusy orange and tart cranberries—it’s the perfect blend of sweet, tangy, and buttery goodness in every bite. This Orange Cranberry Pound Cake is rich, moist, and filled with zesty orange flavor and bursts of cranberry tartness, making it the ultimate cake for holidays, brunches, or a cozy afternoon treat.

The first time I made this, my kitchen was filled with the warm, inviting aroma of citrus and butter. My husband walked in and immediately said, “What’s that amazing smell?” One slice in, and he was hooked—the moist, dense texture, the balance of bright flavors, and that perfect golden crust made this cake an instant favorite.

What makes this cake truly special is the orange zest-infused batter, the juicy pops of cranberries, and the buttery richness that melts in your mouth. And let’s not forget the simple orange glaze that ties it all together with an extra burst of citrusy sweetness.

So, if you’re looking for a crowd-pleasing cake that’s both elegant and comforting, this Orange Cranberry Pound Cake is the one. Let’s get baking!

Instructions

For the Pound Cake:

• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• Zest of 2 oranges
• ¼ cup fresh orange juice
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream or Greek yogurt
• 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)

For the Orange Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• ½ teaspoon orange zest

Instructions

Step 1: Prep & Preheat

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use parchment paper).

Step 2: Make the Batter

2. In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange juice.

Step 3: Combine Dry Ingredients

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Bring It All Together

5. Add half of the flour mixture to the wet ingredients, mixing until just combined.
6. Stir in the sour cream (or Greek yogurt), then add the remaining flour mixture and mix until smooth.
7. Gently fold in the cranberries, ensuring they are evenly distributed.

Step 5: Bake to Perfection

8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Orange Glaze

11. In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth.
12. Drizzle over the cooled cake and let it set before slicing.