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Cranberry Orange Pound Cake with Vanilla Glaze

Cranberry orange pound cake is baked in a Bundt pan until golden, with a tender crumb, tart cranberries, and a smooth vanilla glaze. Orange zest and juice add bright citrus flavor throughout.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Glaze setting 15 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 1 baking spray with flour, for the pan
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 2 cups cranberries fresh or frozen; if frozen, do not thaw
  • 1.5 cups unsalted butter softened
  • 2 cups granulated sugar
  • 2 tbsp orange zest finely grated
  • 5 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 0.25 cup orange juice
Make the vanilla glaze
  • 1 cup confectioners' sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 10-inch Bundt pan
  • 1 electric mixer

Method
 

Make the cake
  1. Preheat the oven to 325°F.
  2. Thoroughly coat a 10-inch Bundt pan with baking spray with flour.
  3. Whisk the flour, baking powder, and salt in a medium bowl.
  4. Transfer 1 tablespoon of the flour mixture to a small bowl and toss it with the cranberries.
  5. Beat the butter, sugar, and orange zest in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy.
  6. Add the eggs one at a time, beating well after each addition.
  7. Stir the sour cream and orange juice together in a small bowl until smooth.
  8. With the mixer on low, add the remaining flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions and beginning and ending with the flour.
  9. Mix just until no dry streaks remain.
  10. Fold in the cranberries.
  11. Transfer the batter to the prepared pan and smooth the top.
  12. Bake for 70 to 80 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  13. Cool the cake in the pan on a rack for 15 minutes.
  14. Invert the cake onto the rack and cool completely.
Make the vanilla glaze
  1. Whisk the confectioners' sugar, milk, and vanilla in a small bowl until smooth.
  2. Drizzle the glaze over the cooled cake.
  3. Let the glaze set for 15 minutes before serving.

Notes

For clean slices, let the cake cool completely before glazing. Store covered in the refrigerator for up to 5 days; freeze unglazed slices for up to 3 months. For a dairy-free variation, use plant-based butter, sour cream, and milk.