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!

Why You’ll Love This Orange Cranberry Pound Cake

• Moist & Buttery: A rich, dense crumb that’s perfectly soft.
• Bright & Citrusy: Fresh orange juice and zest give it an irresistible zing.
• Tart Cranberry Bursts: The perfect contrast of flavors in every bite.
• Great for Any Occasion: Perfect for the holidays, brunch, or tea time.
• Make-Ahead Friendly: Tastes even better the next day!

What You Need for Orange Cranberry Pound Cake

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

How to Make Orange Cranberry Pound Cake

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.

Tips for the Best Pound Cake

• Use room-temperature ingredients for a smoother batter.
• Coat cranberries in a little flour before adding them to the batter to prevent sinking.
• Let the cake rest overnight for even better flavor and texture.
• Don’t overmix! Mix just until ingredients are combined to keep the cake soft.

Substitutions and Variations

• Make it dairy-free: Swap butter for vegan butter and use dairy-free yogurt.
• Use dried cranberries: Soak them in warm orange juice for 10 minutes before adding.
• Add nuts: Chopped pecans or walnuts add a great crunch.
• Swap citrus flavors: Use lemon zest and juice instead of orange for a lemony twist.

Make a Healthier Version

• Use coconut sugar instead of granulated sugar for a natural sweetness.
• Substitute half of the all-purpose flour with whole wheat flour.
• Swap butter for coconut oil for a lighter option.

Closing Thoughts

And there you have it—Orange Cranberry Pound Cake that’s zesty, buttery, and bursting with flavor! Whether you’re making it for a holiday gathering, a weekend brunch, or just because, this cake is guaranteed to impress.

Try it out and let me know how it turns out! And if you love citrusy, fruity cakes, be sure to check out more of our delicious baking recipes. 🍊🍰

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! It actually tastes better the next day. Store in an airtight container at room temperature for up to 3 days.

2. Can I freeze this pound cake?

Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

3. Can I use bottled orange juice?

Fresh is best, but bottled orange juice works in a pinch.

4. What’s the best way to store leftovers?

Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

5. Can I bake this in a bundt pan?

Yes! Double the recipe and bake in a bundt pan at 350°F for 50-60 minutes.

6. Can I add a streusel topping?

Yes! Mix butter, sugar, and flour for a crumbly topping before baking.

7. Can I use frozen cranberries?

Yes! Just add them straight to the batter without thawing.

8. What if I don’t have sour cream?

Use Greek yogurt or buttermilk instead.

9. Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend.

10. How do I keep the glaze from soaking in?

Let the cake cool completely before glazing.