Description
A festive and flavorful pound cake with tart cranberries and bright orange zest, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/4 cups unsalted butter (2 1/2 sticks), room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour, plus 2 tablespoons, sifted and separated
- 1 teaspoon salt
- 1/4 teaspoon baking soda (optional)
- 1 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon fresh orange zest
- 2 cups fresh cranberries
- 1 1/3 cups powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat oven to 325°F. Grease a 12-cup Bundt pan.
- Beat butter in a stand mixer for 1 minute on high speed.
- Slowly add sugar and cream for 5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each.
- On low speed, add 3 cups flour in two batches, then salt, baking powder, and baking soda.
- Mix in sour cream, vanilla extract, orange extract, and orange zest.
- Toss cranberries with remaining 2 tablespoons flour and fold into batter.
- Bake for 1 hour 15-25 minutes, or until a toothpick comes out mostly clean.
- Cool in pan for 10 minutes, then invert onto a plate.
- Whisk powdered sugar and orange juice for icing, drizzle over cooled cake.
Notes
- Use room temperature ingredients for even mixing.
- Adjust icing consistency with more sugar or juice as needed.
- Prep Time: 20 min
- Cook Time: 1 hour 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Cranberry Orange Pound Cake, Holiday Baking, Christmas Desserts, Easy Christmas Treats