Description
This Christmas Cranberry Pound Cake is the perfect holiday dessert, featuring a buttery, moist pound cake packed with tart cranberries and a hint of orange zest. Topped with a sweet glaze, it’s a festive and delicious treat for Christmas gatherings, holiday brunches, or cozy winter nights!
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- ½ cup sour cream or Greek yogurt
- ½ cup whole milk
- 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice (or milk)
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Flavoring: Mix in eggs, one at a time, beating well after each addition. Stir in vanilla extract and orange zest.
- Combine Wet & Dry Ingredients: Mix in sour cream (or Greek yogurt), then alternate adding the dry ingredients with milk, mixing just until combined.
- Fold in Cranberries: Gently fold in the cranberries, ensuring even distribution.
Step 2: Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Dried Cranberries – If fresh cranberries aren’t available, soak dried cranberries in warm orange juice for 10 minutes before adding to the batter.
- Lemon Twist – Swap orange zest for lemon zest for a different citrus flavor.
- Make It Ahead – This cake stays moist for 3-4 days at room temperature and freezes well for up to 3 months.