Cranberry Orange Pound Cake with Vanilla Glaze
Nothing says cozy and festive quite like the vibrant flavors of cranberry and orange combined in a tender, buttery pound cake. The Cranberry Orange Pound Cake with Vanilla Glaze is a delightful treat that balances the tartness of fresh cranberries with the bright citrus zing of orange zest and juice, all wrapped up in a moist, dense cake. Topped off with a smooth vanilla glaze, this cake is perfect for holiday gatherings, brunches, or simply as an elegant dessert to brighten your day. Whether you’re a seasoned baker or a kitchen newbie, this recipe is straightforward and yields a stunning cake that will impress friends and family alike.
Why This Recipe is a Keeper
This Cranberry Orange Pound Cake with Vanilla Glaze stands out for several reasons. First, the combination of fresh cranberries and orange zest infuses every bite with vibrant, fresh flavor without overpowering the buttery richness of the pound cake. The texture is perfectly dense yet tender, making it satisfying and comforting. Secondly, the vanilla glaze adds just the right amount of sweetness and a silky finish that complements the citrusy undertones beautifully. Lastly, this recipe is versatile—you can prep it ahead of time, freeze it, or tweak it to fit your dietary preferences. It’s the kind of cake that becomes a staple in your baking rotation, especially when you want something special but uncomplicated.
The Ingredient Lineup
- 2 cups all-purpose flour – The base of the cake, providing structure and crumb.
- 1 1/2 teaspoons baking powder – Helps the cake rise and stay light.
- 1/2 teaspoon baking soda – Works with the acidic orange juice to leaven and tenderize.
- 1/4 teaspoon salt – Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened – Adds richness and moisture for that classic pound cake texture.
- 2 cups granulated sugar – Sweetens the cake perfectly without being overpowering.
- 4 large eggs – Bind ingredients together and contribute to the cake’s dense, moist texture.
- 1 teaspoon vanilla extract – Adds warmth and depth to the flavor profile.
- 1 teaspoon orange zest – Infuses the cake with fresh citrus aroma and taste.
- 1/2 cup fresh cranberries, roughly chopped – Adds bursts of tartness and color throughout.
- 1/4 cup orange juice – Moistens the batter and enhances orange flavor.
- 1 cup powdered sugar – For the sweet, silky vanilla glaze.
- 2 tablespoons milk – Thins the glaze to the perfect consistency.
Gear Checklist
- 9×5-inch loaf pan – Ideal for the classic pound cake shape.
- Mixing bowls – For combining dry and wet ingredients separately.
- Electric mixer or stand mixer – To cream butter and sugar until light and fluffy.
- Zester or microplane – For fresh orange zest.
- Measuring cups and spoons – Accuracy is key in baking.
- Rubber spatula – For folding in cranberries gently.
- Cooling rack – To cool the pound cake evenly after baking.
- Whisk – To mix the vanilla glaze smoothly.
Cranberry Orange Pound Cake with Vanilla Glaze in Steps
Step 1: Prep Your Ingredients and Oven
Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan, or line it with parchment paper for easy removal. Zest one orange and roughly chop the fresh cranberries. Set aside.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This ensures your leavening agents and salt are evenly distributed throughout the flour, which helps the cake rise evenly.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat 1 cup softened unsalted butter and 2 cups granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes and is essential for a tender crumb.
Step 4: Add Eggs, Vanilla, and Orange Zest
Beat in the 4 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then mix in 1 teaspoon vanilla extract and 1 teaspoon orange zest. The batter will be fragrant and creamy at this point.
Step 5: Alternate Adding Dry Ingredients and Orange Juice
Reduce your mixer speed to low. Add the dry ingredients in three additions, alternating with 1/4 cup fresh orange juice (start and end with the flour mixture). Mix just until combined after each addition. Overmixing can make the pound cake tough, so be gentle.
Step 6: Fold in Cranberries
Using a rubber spatula, fold in 1/2 cup roughly chopped fresh cranberries. This distributes the tart fruit evenly without breaking them down too much, preventing streaks of red in the batter.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 60 minutes to avoid overbaking.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely. While cooling, whisk together 1 cup powdered sugar, 2 tablespoons milk, and a splash of vanilla extract to make the vanilla glaze. Drizzle it generously over the cooled cake.
Variations for Dietary Needs
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-Free: Replace butter with a plant-based vegan butter alternative and use almond or oat milk in the glaze.
- Lower Sugar: Use a natural sweetener like coconut sugar or reduce granulated sugar to 1 1/2 cups and adjust glaze sweetness accordingly.
- Egg-Free: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) as a substitute for each egg.
What Could Go Wrong
- Cake is Dense or Heavy: Overmixing the batter after adding flour can develop gluten and result in a dense texture.
- Cake is Dry: Overbaking is usually the culprit. Check for doneness starting at 60 minutes.
- Cranberries Sink to the Bottom: Toss cranberries in a little flour before folding them into the batter to help suspend them.
- Glaze is Too Runny or Thick: Adjust powdered sugar or milk gradually to achieve desired consistency.
Freezer-Friendly Notes
This Cranberry Orange Pound Cake with Vanilla Glaze freezes beautifully. For best results, allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in an airtight freezer bag. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before adding the vanilla glaze. Alternatively, you can freeze the cake unglazed and add the glaze fresh after thawing to keep it silky and fresh.
Your Top Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries, but be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect texture. Also, toss them in flour before folding in to prevent sinking.
Is it necessary to use orange juice in the batter?
Orange juice adds moisture and enhances the orange flavor, but if you don’t have it on hand, you can substitute with an equal amount of milk and increase the orange zest slightly for flavor.
Can I make this cake in a bundt pan?
Absolutely! Just be sure to grease and flour the pan well. Baking time may vary slightly; start checking for doneness around 50 minutes. A bundt pan will give the cake a beautiful shape perfect for gifting or serving.
How long will the cake stay fresh?
Stored in an airtight container at room temperature, the cake remains fresh for 3-4 days. Refrigeration can extend freshness up to a week but may dry it out slightly, so be sure to cover it well.
Similar Recipes
- Lemon Poppy Seed Pound Cake by Sally’s Baking Addiction
- Orange Cranberry Muffins by Pinch of Yum
- Vanilla Bean Pound Cake by Minimalist Baker
- Cranberry Orange Scones by King Arthur Baking
Ready, Set, Cook
Now that you have everything you need, it’s time to roll up your sleeves and bake this delicious Cranberry Orange Pound Cake with Vanilla Glaze. From the first whisk to the final drizzle of glaze, you’ll enjoy each step—and the incredible aroma that fills your kitchen. Serve it with a cup of tea or coffee, and watch as it becomes your new favorite go-to cake for every season. Happy baking!
This Cranberry Orange Pound Cake with Vanilla Glaze is a wonderful way to brighten any occasion, combining classic flavors with a simple yet elegant presentation. Give this recipe a try, and let the fresh citrus and tart cranberries bring a burst of joy to your dessert table!
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Cranberry Orange Pound Cake with Vanilla Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour your 9x5-inch loaf pan, or line it with parchment paper for easy removal. Zest one orange and roughly chop the fresh cranberries. Set aside.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute the leavening agents and salt.
- Using an electric mixer, beat 1 cup softened unsalted butter and 2 cups granulated sugar together on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the 4 large eggs one at a time, fully incorporating each before adding the next. Then mix in 1 teaspoon vanilla extract and 1 teaspoon orange zest.
- Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with 1/4 cup fresh orange juice, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
- Using a rubber spatula, fold in 1/2 cup roughly chopped fresh cranberries gently to distribute evenly without breaking them down.
- Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 60 minutes.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- While cooling, whisk together 1 cup powdered sugar, 2 tablespoons milk, and a splash of vanilla extract to make the vanilla glaze. Drizzle generously over the cooled cake.
Notes
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- To keep cranberries from sinking, toss them in a little flour before folding into batter.
- This cake freezes well; wrap tightly and freeze up to 3 months, glazing after thawing for best results.
