Irresistible Cranberry Orange Pound Cake in 1 Hour

Name: Irresistible Cranberry Orange Pound Cake in 1 Hour
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup sour cream; 1/4 cup orange juice; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh cranberries, chopped

Author: lia

Published: November 9, 2025

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There’s something magical about the moment tart cranberries and bright orange zest come together in a buttery pound cake—like a little holiday party in every bite. My grandma’s cranberry orange pound cake was the star of every winter gathering, sitting proudly on her vintage stand, its citrusy aroma pulling everyone into the kitchen. I still remember sneaking extra slices when she wasn’t looking, the way the tangy cranberries popped against the sweet, dense crumb. This recipe? It’s that same foolproof, melt-in-your-mouth masterpiece, but simple enough to whip up any old Tuesday when you need a burst of cheer. Trust me, one slice and you’ll be hooked.

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Why You’ll Love This Cranberry Orange Pound Cake

Okay, let me count the ways this cake will steal your heart (and probably your waistline). First off, that moist texture—thanks to sour cream and fresh orange juice, every forkful practically melts. Then there’s the flavor balance: tart cranberries playing tag with sweet citrus zest in the most addictive way. And can we talk about how easy it is? No fancy techniques, just good old-fashioned mixing. But here’s the real kicker—it’s a showstopper. That ruby-speckled slice on a cake stand? Instant holiday vibes, whether it’s Christmas morning or a random Wednesday. Basically, it’s the cake that keeps giving.

Ingredients for Cranberry Orange Pound Cake

Alright, let’s get down to the nitty-gritty—the ingredients that make this cake sing. And trust me, every single one matters. First up: real butter, softened to that perfect “finger-dent” stage (none of that cold-from-the-fridge nonsense). You’ll need fresh cranberries—I chop mine roughly for little bursts of tartness in every bite. The orange zest? Use a microplane and get every last bit of that citrusy oil—it’s flavor gold. And don’t even think about bottled juice; squeeze it fresh for that bright kick. Here’s the full lineup:

2 cups all-purpose flour (spoon & level it—no packing!)
1 1/2 cups sugar (grandma swore by granulated here)
1/2 cup unsalted butter, softened (salted works in a pinch, but skip the extra salt)
3 large eggs, room temp (cold eggs = sad, dense cake)
1/2 cup sour cream (full-fat for maximum moisture)
1/4 cup fresh orange juice (from about 1 medium orange)
1 tablespoon orange zest (yes, measure it packed!)
1 teaspoon vanilla extract (the good stuff, not imitation)
1/2 teaspoon each baking powder & baking soda (they’re not interchangeable!)
1/4 teaspoon salt (balances the sweetness)
1 cup fresh cranberries, chopped (frozen work too—just toss ’em in still frozen)

Pro tip: Zest your orange before juicing—it’s way easier. And if your cranberries are especially tart, toss them with a spoonful of the measured sugar to tame the bite. Now, let’s bake!

How to Make Cranberry Orange Pound Cake

Okay, let’s get baking! This cranberry orange pound cake comes together like a dream if you follow these steps—trust me, I’ve made every mistake so you don’t have to. First things first: preheat that oven to 350°F (175°C) and grease your 9×5 loaf pan like you mean it. I use butter and a dusting of flour, but parchment paper with overhangs works great too for easy lifting later.

Now, the fun part: grab your biggest mixing bowl and cream that butter and sugar. And I mean REALLY cream it—about 3 minutes with a hand mixer until it’s pale and fluffy. This isn’t just mixing; you’re building the cake’s structure here. When it looks like whipped honey, add your eggs one at a time, beating well after each. Room temp eggs blend better—cold ones make the batter curdle (been there, cried over that).

Next up: all those wet flavor boosters. Beat in the sour cream (hello, moisture!), fresh orange juice (bottled is a crime here), zest (pack it in—no shy zesting!), and vanilla. It’ll look a bit like a citrusy smoothie at this point—that’s perfect. Now, whisk your dry ingredients (flour, baking powder, baking soda, salt) in another bowl. Alternate adding dry mix and wet to the butter mixture, starting and ending with dry. Mix just until combined—overmixing makes tunnels in your cake, and nobody wants that.

Time for the star: fold in those chopped cranberries gently with a spatula. I like to reserve a handful to press into the top before baking—makes it look bakery-worthy. Pour the batter into your prepared pan, smooth the top, and bake 50-60 minutes. The magic moment? When a toothpick comes out with moist crumbs (not wet batter) and the edges pull slightly from the pan. Let it cool in the pan 10 minutes—this prevents collapse—then transfer to a wire rack. Try to wait until it’s fully cool before slicing… if you can resist that citrusy perfume!

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Tips for Perfect Cranberry Orange Pound Cake

Listen, I’ve made this cake more times than I can count—here are the game-changing tricks I’ve learned the hard way. First: stop mixing the batter the second the flour disappears. A few lumps? Totally fine. Overmixed batter turns tough, and we want that tender crumb. Second, taste your orange zest before adding—some oranges are zestier than others! If it’s mild, add an extra teaspoon. For testing doneness, use a toothpick near the center, but also press the top lightly—it should spring back. And here’s my secret: wrap the cooled cake in plastic overnight. The flavors meld into something magical by day two.

Ingredient Substitutions & Notes

Life happens, and sometimes you gotta improvise—here’s how to tweak this cake without losing that wow factor. Fresh cranberries MIA? Frozen work beautifully—just chop them still frozen (no thawing, or they’ll bleed everywhere). Out of sour cream? Greek yogurt is my go-to swap, but reduce any other liquids slightly—it’s a bit thinner. If oranges aren’t in season, lemon zest and juice make a zippy alternative (use 2 tablespoons juice and 2 teaspoons zest). And for my gluten-free friends—a 1:1 GF flour blend works decently, though the texture may be slightly denser. One golden rule: never skip the zest. That’s where the magic lives!

Serving & Storing Cranberry Orange Pound Cake

Here’s the best part—this cake somehow gets even better the longer it sits! I love serving thick slices slightly warmed with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the creamy contrast makes those tart cranberries pop. For breakfast (no judgment here), it’s heavenly toasted with a smear of butter alongside hot tea. Store leftovers in an airtight container at room temp for up to 3 days—if it lasts that long! Pro tip: wrap individual slices in parchment before freezing for up to 2 months. Just thaw and pretend it’s fresh from the oven.

Cranberry Orange Pound Cake FAQs

Got questions? I’ve got answers—here are the ones I hear most about this beauty of a cake. First up: Can you freeze it? Absolutely! Wrap the cooled cake tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight on the counter—it’ll taste fresh-baked. Want to double the recipe? Go for it! Use two loaf pans (or a Bundt pan for a showstopper), but add 5-10 minutes to the bake time. And yes, dried cranberries work in a pinch—soak them in hot orange juice first to plump up, then drain well. Just know they won’t give you those juicy bursts like fresh ones do.

Some other quick hits: No sour cream? Greek yogurt or buttermilk sub beautifully. Can kids help? They’ll love zesting oranges and folding in cranberries (watch those little fingers near the grater!). And the big one—why did my cake sink? Usually means underbaking or overmixing. Stick to the toothpick test next time! Any other burning questions? Drop ’em below—I’m here to help.

Nutritional Information

Let’s keep it real—this cranberry orange pound cake is a treat, not a health food (but oh, what a treat!). A single slice comes in around 280 calories, with that perfect balance of sweet and tart. The numbers below are estimates—your exact count depends on ingredient brands and how generously you slice. Got dietary needs? Tweak the recipe as needed, but remember: life’s too short not to savor every bite of this citrusy delight!

Share Your Cranberry Orange Pound Cake

I can’t wait to see YOUR version of this sunny, tart-sweet masterpiece! Snap a pic of that cranberry-studded beauty and tag me @mykitchenadventures—I’ll feature my favorites! And hey, if you tweaked the recipe (extra zest? swapped nuts?), spill the details in the comments. Nothing makes me happier than seeing this cake spark joy in your kitchen too. For more delicious recipes, check out our Pinterest!

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