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Cranberry Orange Pound Cake

Servings 16


  • 1 cup 2 sticks butter, softened
  • 1 3/4 cup granulated sugar
  • 5 large eggs
  • 1 teaspoons vanilla extract
  • 2 tablespoons orange zest
  • 1 tablespoon orange juice half an orange
  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups fresh cranberries
  • Citrus Icing
  • 1 cup powdered sugar
  • 2 tablespoons orange juice


  • Preheat oven to 350°F and grease and flour a tube or bundt pan and set aside.
  • In a large bowl of your stand mixer or with your hand mixer, cream the butter on medium to high speed for approximately 2 minutes. Add the granulated sugar and continuing beating on medium to high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Add the vanilla, orange zest and orange juice and mix until incorporated.
  • In a separate bowl, combine the flour, salt and baking powder. lower the mixer speed to low and slowly add the flour and mix until completely incorporated. Pour in the fresh cranberries and mix to combine using a rubber spatula. pour the batter into the prepared baking pan and bake for 55-60 minutes or until top is browned and a toothpick inserted comes out with minimal crumbs.
  • Allow to cool and flip over onto a cooling rack to cool completely. While cooling, make the glaze. In a medium bowl combine the powdered sugar and orange juice and whisk until combined. Once the pound cake is cooled, set cooling rack on top of parchment paper and drizzle glaze over the cake. Serve and enjoy!
  • Store covered for up to three days or in the freezer for up to three months.
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