🍊 Cranberry Pound Cake with Orange Glaze: A Zesty, Sweet Hug in Every Slice

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated [October 2025]

There’s something truly magical about the aroma of a freshly baked pound cake wafting through your home. It speaks of comfort, warmth, and shared moments. But when that pound cake is studded with vibrant, tart cranberries and draped in a glistening, bright orange glaze? Oh, that’s a whole different kind of joy! This Cranberry Pound Cake with Orange Glaze isn’t just a dessert; it’s an experience. Each slice offers a tender, buttery crumb, bursting with the ruby jewels of cranberry, perfectly balanced by the sweet, zesty kiss of orange. It’s an elegant addition to any holiday table, a cozy companion for your morning coffee, or a delightful treat to share with loved ones on a quiet afternoon.

Recipe Card will be inserted here

Quick Glance

* ⏱️ Prep Time: 20 minutes
* 🍽️ Servings: 8-10
* 💥 Vibe: Zesty, Buttery, Inviting

Jump Ahead

• What You’ll Need
• How to Make Cranberry Pound Cake with Orange Glaze
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Gathering your ingredients is the first step on our delicious journey! Most of these pantry staples are likely already in your kitchen, ready to transform into something truly special.

• 2 ½ cups all-purpose flour, plus 1 tablespoon for cranberries
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream or plain Greek yogurt, at room temperature
• 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
• 2 cups powdered sugar
• ¼ cup fresh orange juice (from 1-2 oranges)
• 1 teaspoon orange zest

How to Make Cranberry Pound Cake with Orange Glaze

Let’s get baking! This process is straightforward and incredibly rewarding, leading to a moist, flavorful cake that will surely become a household favorite.

1. Prepare Your Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×5 inch loaf pan, ensuring every nook and cranny is coated to prevent sticking.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light, fluffy, and pale in color, about 3-5 minutes. This step incorporates air, contributing to the pound cake’s tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
5. Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients (flour, sour cream, flour, sour cream, flour), mixing until just combined after each addition. Be careful not to overmix!
6. Fold in Cranberries: In a small bowl, toss the fresh or frozen cranberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured cranberries into the cake batter.
7. Bake the Cake: Pour the batter evenly into your prepared pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If using a loaf pan, it might take a bit less time.
8. Cool and Glaze: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake cools, prepare the orange glaze.
9. Make the Glaze: In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. If the glaze is too thick, add a tiny bit more juice; if too thin, add more powdered sugar.
10. Finish with Glaze: Once the cake is completely cool, drizzle the vibrant orange glaze generously over the top, letting it cascade down the sides. Allow the glaze to set for a few minutes before slicing and serving.

Fun Twists & Serving Ideas

Part of the joy of baking is making it your own! Here are some ideas to add your personal touch to this delightful pound cake.

• Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts with the cranberries for an added layer of texture and a cozy, nutty flavor.
• Spice it Up: Add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warmer, more aromatic cake, especially lovely during cooler months.
• Lemon Zest Swap: If you’re out of oranges or prefer a different citrus kick, a lemon glaze (using lemon juice and zest) would be equally bright and delicious.
• Whipped Cream Dream: Serve slices of this pound cake with a dollop of freshly whipped cream and perhaps a few extra fresh cranberries or orange segments for an elegant presentation.
• Mini Loaves: For charming individual gifts or portion control, bake the batter in mini loaf pans, adjusting the baking time accordingly (likely 30-40 minutes).

Reviews

Our readers can’t get enough of this Cranberry Pound Cake! Here’s what they’re saying:

– Robie T. ⭐️⭐️⭐️⭐️⭐️”Absolutely divine! The tartness of the cranberries with the sweet orange glaze is pure perfection. It disappeared in an instant at our holiday brunch!”

– Hant L. ⭐️⭐️⭐️⭐️⭐️”I made this for a bake sale, and it was the first thing to sell out! So moist and flavorful, truly a showstopper. The recipe is so easy to follow too.”

– Maria G. ⭐️⭐️⭐️⭐️⭐️”My new favorite pound cake recipe! The sour cream keeps it incredibly tender, and the orange zest in the glaze really takes it to the next level. Fantastic!”

FAQ

We know you might have a few questions as you embark on this baking adventure. Here are some common ones!

Q: Can I use frozen cranberries instead of fresh?
A: Absolutely! Just make sure not to thaw them before tossing them in flour and folding them into the batter. This helps prevent their color from bleeding into the cake and keeps them firm.

Q: How do I prevent the cranberries from sinking to the bottom?
A: Tossing your cranberries (fresh or frozen) in a tablespoon of flour before adding them to the batter is the trick! The flour creates a light coating that helps them suspend evenly throughout the cake as it bakes.

Q: How long does this pound cake last?
A: This Cranberry Pound Cake can be stored at room temperature, tightly covered, for up to 3-4 days. For a longer shelf life, you can refrigerate it for up to a week. It also freezes beautifully for up to 2-3 months!

Q: Can I omit the orange glaze?
A: You certainly can, and the cake will still be delicious on its own! However, the orange glaze truly elevates the flavor profile, adding a bright, zesty counterpoint to the rich cake and tart cranberries. We highly recommend it!

Conclusion

There’s an undeniable joy that comes from creating something beautiful and delicious with your own hands, and this Cranberry Pound Cake with Orange Glaze is a testament to that. It’s more than just a recipe; it’s an invitation to fill your home with warmth, share a slice of comfort, and create cherished memories around the table. So go on, tie on that apron, embrace the sweet scent of citrus and baking, and let this cake bring a little extra sunshine into your day. Happy baking, dear friends!

Recipe Note

For the most vibrant orange flavor in your glaze, use freshly squeezed orange juice and zest from a bright, ripe orange. It truly makes a world of difference!