Description

Cranberry Orange Pound Cake is a delightful dessert that combines the tartness of fresh cranberries with the bright flavor of orange zest, creating a moist and flavorful treat perfect for any occasion. This cake is easy to prepare and will impress your friends and family with its beautiful presentation and delicious taste. Whether enjoyed as a sweet brunch item or a comforting after-dinner dessert, each slice promises to deliver warmth and joy.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
3 large eggs
1 tbsp fresh orange zest
1 cup cranberries (fresh or frozen)
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease a loaf pan and dust it with flour.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In a mixing bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
Add eggs one at a time, mixing well after each addition. Stir in orange zest and vanilla.
Gradually add dry ingredients to the wet mixture, alternating with milk if desired, until just combined.
Gently fold in cranberries, pour batter into the prepared pan, and bake for 50-60 minutes or until a toothpick comes out clean.

Nutrition

Serving Size: 1 slice (68g)
Calories: 205
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. If using frozen cranberries, add them directly without thawing to prevent sinking. Store leftovers wrapped tightly in plastic wrap at room temperature for up to three days or refrigerate for up to a week.