Cranberry Orange Pound Cake

Pro tips

• Room-temperature ingredients—especially butter and eggs—incorporate more evenly and create a finer crumb structure.
• Don't overmix the batter once you add the flour; stir just until combined to keep the cake tender and prevent a tough texture.
• Let the cake cool in the pan for 15 minutes before turning out; this prevents cracking and makes unmolding easier.
• Apply the orange glaze while the cake is still slightly warm so it soaks in; let it set for 20 minutes before serving.

Substitutions

• Salted butter → unsalted butter (reduce added salt elsewhere by 1/4 tsp)
• Fresh cranberries → dried cranberries, chopped (reduce quantity to 1.5 cups and add 2 tbsp orange juice to plump them)
• Orange juice and zest → lemon juice and zest (for a sharper citrus note)
• Heavy whipping cream → sour cream or Greek yogurt (for a tangier crumb)

Storage & make-ahead

Store covered at room temperature for up to 3 days, or wrap and freeze for up to 2 months; thaw at room temperature before serving.

Equipment

Stand mixer (or electric hand mixer) · Loaf pan or bundt pan

Can I use frozen cranberries instead of fresh?

Yes, but thaw and drain them thoroughly first, then pat dry to remove excess moisture so the cake doesn't become soggy.

How do I know when the pound cake is done baking?

Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs, usually 55–65 minutes at 325°F.

Can I make this cake ahead?

Yes, bake and cool completely, then wrap tightly and store at room temperature for up to 3 days or freeze for up to 2 months before glazing.

What's the best way to zest an orange for this recipe?

Use a microplane zester or box grater, zesting only the colored part of the skin and avoiding the bitter white pith underneath.

How do I prevent the cranberries from sinking to the bottom?

Toss chopped cranberries lightly in a tablespoon of flour before folding them into the batter to help suspend them evenly.