This cranberry orange pound cake is a delicious moist cake packed with flavor. Topped with a tart orange glaze this amazing cake is perfect for parties, brunches, or other gatherings.

Why we love this recipe:

This orange cranberry pound cake recipe is the perfect blend of sweet and tart. Sweet oranges contrast beautifully with the cranberries to create a cake that is hard to resist! This is a great recipe for holiday parties or to have on hand for a delicious and easy dessert (or breakfast!). Made with simple ingredients this easy recipe can be made for any occasion! The cake is moist and tender and the simple glaze is the perfect blend of sweet and tart! This is a cake that everyone loves!

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An overhead shot of a loaf of orange cranberry pound cake that has been sliced.

FAQ & Tips for this Cranberry Orange Cake :

Can I make this in a Bundt pan?

Yes! While I like to make this pound cake in loaf pans you can also make it into an orange cranberry Bundt cake! Baking it in a Bundt pan makes a pretty cake that looks lovely on a dessert or brunch table. The baking time will vary if you use a different pan so if you’re using a Bundt cake pan or tube pan you’ll want to start with a baking time of 60 minutes and then check. Keep baking in 5-10 minute increments until a toothpick inserted into the center comes out clean.

Can I use dried cranberries?

Tart cranberries are part of what makes this cake amazing, however if you prefer a sweeter taste or the texture of dried cranberries you can use them instead. You’ll only need about 1 1/2 cups if you’re using dried cranberries.

two pieces of cranberry orange pound cake on a white plate.

Use fresh orange juice and zest-

For best results zest and juice a fresh orange for this cake. Fresh orange peel makes a tastier zest than dried zest and fresh orange juice has the best flavor! Depending on the size of your oranges you’ll need one or two for this recipe. To add extra orange flavor you can add 1/2 tsp of orange extract, find out How to Make Orange Extract to have it on hand for any recipe!

How to store this cranberry orange cake-

This orange cranberry cake keeps well so it is great to make ahead. I like to store it in an airtight container in the refrigerator. If you are making it ahead of time you can wrap the cooled, unglazed loaves in plastic wrap and then drizzle them with glaze before serving. You can also freeze this pound cake whole or in slices by wrapping it in layers of plastic wrap then aluminum foil.

Ingredients for this Cranberry Orange Pound Cake

The ingredients for cranberry orange pound cake on a marble countertop. Flour, sugar, eggs, butter, cranberries, sour cream oranges, salt, baking soda, vanilla and powdered sugar.

1 Cup Butter, softened to room temperature

1 1/2 Cup Sugar

3 Eggs

1/2 tsp Vanilla Extract

2 Tbsp Fresh Orange Juice

3 tsp Orange Zest

3/4 Cup Sour Cream

2 1/2 Cup Flour

2 tsp Baking Powder

1 tsp Salt

2 1/2 Cup Fresh Cranberries

For the glaze-:

1 1/2 Cups Powdered Sugar

2 Tbsp Orange Juice

2 tsp Orange Zest

An overhead shot of a cranberry orange pound cake that is glazed with orange glaze and sprinkled with dried cranberries. Half of the cake has been sliced.

Here’s how to make this Orange Cranberry Pound Cake recipe –

First you’ll need to pre heat oven to 350 and butter 2 9×5-inch loaf pans.

In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream softened butter, sugar, orange zest, and vanilla together with an electric mixer on medium speed until light and fluffy.

Add the eggs one at a time, mixing well after each addition

In a separate bowl whisk together all-purpose flour, baking powder, and salt

Add 1/2 of the flour mixture into the butter mixture and mix

a collage of four pictures showing how to make cranberry orange pound cake. The first is a glass bowl with flour baking soda and salt. In the next picture butter and sugar have been placed in a glass mixing bowl. In the second the sugar and butter have been creamed together and an egg has been added. In the final picture the flour mixture has been added to the butter mixture.

Add in sour cream and orange juice and continue mixing.

Then add in remaining dry ingredients and mix until everything is well incorporated.

Fold in cranberries into the batter using a spatula or wooden spoon stirring until they are evenly distributed.

A collage of four pictures showing how to make cranberry orange pound cake. In the first picture sour cream, orange zest and orange juice have been added to a cake batter, in the second fresh cranberries have been added to the batter, and in the third picture the cranberries have been folded in. In the final picture the batter has been spread in two loaf pans.

Divide batter into the prepared loaf pans evenly, smoothing the top with a spatula.

Place the pans in the center of the oven and bake for 55-60 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean.

For best results, allow to cool for 30 minutes, then move to a wire rack to cool completely

To make the easy orange glaze:

Whisk together powdered sugar, orange juice and orange zest in a medium bowl. For thicker glaze add the orange juice and mix a little at a time until the desired consistency is reached.

A collage of four pictures showing how to make the glaze for a cranberry orange pound cake. The first picture shows a mixing bowl with powdered sugar, orange juice and orange zest. In the second picture the cooled pound cakes are on a wire rack and the glaze, orange zest and chopped dried cranberries are next to it. In the third picture the glaze has been drizzled over the top of the pound cakes and in the final picture orange zest and dried cranberries have been sprinkled across the top of the cakes.

Stir until well mixed and there are no lumps.

Place the cooled cake on a wire rack with parchment or wax paper underneath it to catch any drips.

Spread the glaze evenly over the cooled cakes then sprinkle with orange zest and chopped dried cranberries if desired.

Cranberry Orange Pound Cake

This cranberry orange pound cake is a delicious moist cake packed with flavor. Topped with a tart orange glaze this amazing cake is perfect for parties, brunches, or other gatherings.

4.97 from 53 votes

Print Pin Rate

Course: Desserts

Prep Time: 15

Cook Time: 55

Additional Time: 1

Total Time: 2 10

Servings:

Calories: 676kcal

Author: Krista

Ingredients

1 Cup Butter softened to room temperature
1 1/2 Cup Sugar
3 Eggs
1/2 tsp Vanilla Extract
2 Tbsp Fresh Orange Juice
3 tsp Orange Zest
3/4 Cup Sour Cream
2 1/2 Cup Flour
2 tsp Baking Powder
1 tsp Salt
2 1/2 Cup Fresh Cranberries
For the glaze-:
1 1/2 Cups Powdered Sugar
2 Tbsp Orange Juice
2 tsp Orange Zest

Instructions

First you’ll need to pre heat oven to 350 and butter 2 9×5-inch loaf pans.
In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, orange zest, and vanilla together with an electric mixer on medium speed.
Add in eggs one at a time, mixing between each addition
In a separate bowl combine all-purpose flour, baking powder, and salt
Add 1/2 of the flour mixture into the butter mixture and mix
Add in sour cream and orange juice and continue mixing.
Then add in remaining dry ingredients and mix until everything is well incorporated.
Fold in cranberries using a spatula or wooden spoon stirring until they are evenly distributed.
Divide batter evenly into the prepared pans.
Place the pans in the center of the oven and bake for 55-60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.
For best results, allow to cool for 30 minutes, then move to a wire rack to cool completely

To make the orange glaze:

Whisk together powdered sugar, orange juice and orange zest in a medium bowl.
Stir until well mixed and there are no lumps.
Place the cooled cake on a wire rack with parchment or wax paper underneath it to catch any drips.
Spread the glaze evenly over the cooled cakes then sprinkle with orange zest and chopped dried cranberries if desired.

Nutrition

Cranberry Orange Pound Cake

Why we love this recipe: