Cranberry Orange Pound Cake
Super moist, vanilla pound cake filled with bursting fresh cranberries and orange zest plus a sweet orange glaze that makes each bite perfect!
I bought a bag of fresh cranberries at Target. A big bag. Okay, I bought two. I had no clue what I was going to do with them but it’s Target and that is what we do at Target. Then proceeded to pour some in a giant jar to decorate and then used a bunch for this amazing pound cake. I still have half a bag left. But I think more Cranberry Orange Pound Cake is in our future.
Dave and I may have eaten half a loaf of this pound cake in one day. Not even one day, like 8 hours. It’s so incredibly good and…moist. Yes, I said it. But it’s true. Filled with major vanilla and orange flavor plus packed with fresh cranberries that burst when you take bites. I need to go down to the kitchen to cut off another bite. So good!!
Check out the recipe below and let me know what you think!
Cranberry Orange Pound Cake
Lolo's Desserts | December 2020
- prep time: 15 minutes
- cook time: 1 hour
- total time: 1 hour 15 minutes
Servings: 16
Ingredients:
1/2 cup (1 stick) butter, room temperature
1 1/2 cup sugar
1 Tablespoon orange zest
3 eggs, room temperature and divide the yolks from the whites
1 1/2 teaspooon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup Vanilla Greek Yogurt (full fat)
1 cup fresh cranberries
Orange Glaze
1/2 cup powdered sugar
1 Tablespoon orange juice
1 teaspoon orange zest
1/4 teaspoon pure vanilla extract
Instructions:
Preheat oven to 300 degrees. Spray a 9x5 inch loaf pan with nonstick spray and line with parchment and leave overhang so it's easy to remove.
In a stand mixer, cream the butter, sugar and orange zest together until fluffy. About 2 minutes. Add the vanilla then one egg yolk at a time and mix after each addition.
In a separate bowl, whisk together the flour, salt and baking soda. Then alternate adding the flour mixture and the yogurt, mix after each addition.
In a medium size bowl, add the egg whites and whip them until stiff peaks form.
With a spatula, gently fold in the cranberries then the egg whites until all mixed in. Careful not to overmix.
Pour the batter into the prepared loaf pan and bake for 1 hour or until a tootpick inserted in the middle comes out clean. While cooling prepare the glaze.
Glaze: In a small bowl, whisk together the powdered sugar, orange juice, orange zest and vanilla. After loaf has cooled for at least 20 minutes, then drizzle the glaze over top the loaf. Allow glaze to harden then slice and enjoy!
