If there’s one cake that instantly makes your kitchen smell like a holiday hug, it’s this Cranberry Orange Pound Cake. Sweet, tart, buttery, and touched with that zip of fresh citrus—it’s like sunshine wrapped in cozy vibes. Whether you’re serving guests or just treating yourself after a long day, this one’s a keeper for sure!
Why You’ll Love This Recipe
One bite of this cake took me right back to the days I’d bake for brunch clients on Sunday mornings—bright citrus and juicy cranberries were always a crowd favorite. This version is scaled for home, but it delivers the same elegance with way less effort.
- Perfectly moist with a golden, buttery crumb.
- The fresh orange zest adds brightness without overpowering.
- Great for holidays, brunches, or gifting (hello, neighbor treats!).
- Freezes beautifully—make it ahead with no stress.
- Comes together in one bowl, no fuss required!
Ingredients Breakdown
Essentials
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sour cream
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 1/4 cups fresh or frozen cranberries (if frozen, no need to thaw)
- 1 tbsp flour (to toss cranberries)
Pro Tips
- Use room temperature butter and eggs for better mixing.
- A splash of almond extract adds a beautiful floral note.
- To zest citrus, only get the orange outer peel—not the bitter white pith underneath.
- Tossing cranberries with a little flour helps keep them from sinking in the batter.
- If using frozen cranberries, don’t mix them too much—they’ll bleed color!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy—about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and sour cream to the butter mixture, mixing until just combined. Start and end with the flour mix.
- Stir in the orange juice gently until smooth and cohesive.
- Toss cranberries with 1 tbsp of flour, then fold into the batter using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil during the last 20 minutes if browning too quickly.
- Cool in pan for 10 minutes, then remove and let cool completely on a wire rack before slicing.
Chef’s Tips and Tricks
- Don’t overmix once the flour goes in—just blend until it’s combined.
- For a moist finish, don’t overbake—check at 55 minutes!
- Add a glaze of powdered sugar + orange juice if you want even more citrusy flair.
- Use a serrated knife to get clean slices from this tender loaf.
Recipe Variations and Serving Suggestions
- Swap cranberries for blueberries for a summer twist.
- Add a crumble topping for texture—brown sugar + butter + oats.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Great served warm with tea, coffee, or mulled wine.
- Double the batch and bake in mini loaf pans for holiday gifts!
FAQs
Can I use dried cranberries instead of fresh?
Yes! Use 3/4 cup dried cranberries and soak them in warm water or orange juice for 10 minutes to plump them up.
How should I store the cake?
Keep it wrapped in plastic or an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Can I freeze it?
Absolutely! Wrap slices individually and freeze for up to 3 months. Just thaw at room temp and enjoy.
Recipe Card
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sour cream
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 1/4 cups fresh or frozen cranberries
- 1 tbsp flour (for tossing cranberries)
Instructions:
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Cream butter and sugar. Add eggs, vanilla, and zest. Mix dry ingredients and alternate with sour cream and juice. Fold in cranberries.
Nutrition: 310 calories per serving
Did you try this Cranberry Orange Pound Cake? I’d love to hear what you thought! Leave a comment below, snap a photo and tag me @thekitchensaid on Instagram, or share it with a friend who could use a cozy slice of cake today!
