Description
Imagine the buttery comfort of classic pound cake, now dressed up with zesty orange and bursts of tart cranberries. It’s the perfect balance of rich and refreshing—a mood-lifter for brunches, holidays, or cozy afternoons. The glaze adds a glossy citrus kiss that makes every slice sparkle. Let’s bake some joy!
Ingredients
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1 cup unsalted butter, softened
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1 ½ cups sugar
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4 large eggs
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2 cups all-purpose flour (plus 1 tbsp for berries)
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1 ½ tsp baking powder
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½ tsp salt
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½ cup milk
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Zest of 1 large orange
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1 ½ cups fresh or frozen cranberries (tossed with flour)
Glaze:
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1 cup powdered sugar, sifted
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2–3 tbsp fresh orange juice
Instructions
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Preheat oven to 350°F (175°C). Grease & flour a 9×5-inch loaf pan.
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Beat butter & sugar until pale and fluffy (4–5 mins).
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Add eggs one at a time, beating well.
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In another bowl, whisk flour, baking powder, salt.
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Add dry mix to butter mix in thirds, alternating with milk. End with dry.
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Fold in zest and floured cranberries.
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Pour into pan, smooth top, bake 55–65 mins (toothpick test).
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Cool 10 mins in pan, then on rack until fully cooled.
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Mix glaze ingredients until pourable, drizzle over cake.
Notes
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Don’t skip creaming butter & sugar—it’s key for fluffiness.
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Toss cranberries in flour to prevent sinking.
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Glaze only after cake is completely cool for a neat finish.
- Prep Time: 20 mins
- Cook Time: 55–65 mins
Nutrition
- Calories: 310 Cal per slice, 12 slices
- Fat: 15g
- Carbohydrates: 41g
- Protein: 4g