Orange Cranberry Pound Cake
Orange Cranberry Pound Cake
Ingredients
For the Pound Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon orange zest
- 1/2 cup leftover cranberry sauce, chilled
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or spray with baking spray.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest.
⏱️ 4 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 5 min
- 6
Gently fold in the chilled leftover cranberry sauce into the batter. Be careful not to overmix, as this can break down the sauce too much.
⏱️ 3 min
- 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
⏱️ 60 min•🌡️ 325
- 9
Let the pound cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
⏱️ 15 min
- 10
While the cake cools, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.
⏱️ 2 min
- 11
Once the cake is completely cool, drizzle the orange glaze over the top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Cranberry Pound Cake
Ingredients
For the Pound Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon orange zest
- 1/2 cup leftover cranberry sauce, chilled
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or spray with baking spray.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest.
⏱️ 4 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 5 min - 6
Gently fold in the chilled leftover cranberry sauce into the batter. Be careful not to overmix, as this can break down the sauce too much.
⏱️ 3 min - 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
⏱️ 60 min•🌡️ 325 - 9
Let the pound cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
⏱️ 15 min - 10
While the cake cools, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.
⏱️ 2 min - 11
Once the cake is completely cool, drizzle the orange glaze over the top.
⏱️ 2 min