Cranberry Orange Pound Cake – Moist, Bright & Bursting With Flavor

If you love citrus desserts with a pop of berry brightness, this cranberry orange pound cake will quickly become a favorite in your kitchen. I created this recipe after tasting a similar cake at a small winter market, where the baker added fresh orange zest to balance the tart cranberries. It was so simple yet unforgettable.

This easy homemade cranberry orange pound cake recipe is soft, buttery, and full of festive flavors—perfect for holidays, weekend baking, or gifting to friends. With just a few pantry staples and fresh oranges, you can whip up a beautiful loaf that tastes like sunshine in cake form.

Ingredients

For the Pound Cake

1 ½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1 cup (150g) fresh or frozen cranberries
1 cup (225g) unsalted butter, softened
3 large eggs, room temperature
1 tablespoon orange zest (from 1–2 oranges)
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt

Optional Orange Glaze

1 cup (120g) powdered sugar
2–3 tablespoons fresh orange juice
½ teaspoon orange zest

Step-by-Step Instructions

1. Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
In a mixing bowl, cream 1 cup softened butter with 1 cup sugar until light and fluffy (about 3–4 minutes).
Add the 3 eggs, one at a time, mixing well after each addition.
Stir in the orange zest, orange juice, and vanilla extract.

2. Mix the Dry Ingredients

In a separate bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Add the dry mixture to the wet mixture in two additions, mixing just until combined. Do not overmix—this keeps the cake tender.

3. Add the Cranberries

Toss the 1 cup cranberries with 1 tablespoon flour to prevent them from sinking.
Fold them gently into the batter.

4. Bake the Pound Cake

Pour the batter into your prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick placed in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

5. Add the Orange Glaze (Optional)

Whisk together powdered sugar, orange zest, and orange juice until smooth.
Drizzle over the cooled cake for a sweet citrus finish.

Tips & Variations

1. Swap the Berries

You can replace cranberries with chopped strawberries, blueberries, or raspberries for a different fruity twist.

2. Add Warm Spices

A pinch of cinnamon or nutmeg adds a cozy flavor—great for winter baking.

3. Make Mini Pound Cakes

Use mini loaf pans and reduce baking time to 22–28 minutes. Perfect for gifting or holiday dessert boxes.

4. Reduce Sugar

If you prefer a less sweet cake, reduce sugar to ¾ cup without changing the texture.

Storing & Reheating

Room Temperature

Store the pound cake in an airtight container for up to 3 days. The flavors deepen after the first day.

Refrigerator

Keep leftovers in the fridge for up to 1 week. Wrap tightly to maintain moisture.

Freezer

Wrap the loaf or individual slices in plastic wrap + foil and freeze for up to 3 months.
Thaw overnight in the fridge or at room temperature for 1–2 hours.

Reheating

Warm slices in the microwave for 10–12 seconds or in the oven at 300°F (150°C) for 5–7 minutes to restore softness.

FAQs

1. Can I make it ahead?

Yes! This cake tastes even better the next day. Bake it one day early and store it tightly wrapped.

2. Can I use gluten-free flour?

You can replace all-purpose flour with a 1:1 gluten-free baking blend. Texture may be slightly lighter.

3. Can I use dried cranberries?

Yes, but soak them in warm water or orange juice for 10 minutes to soften them before adding.

4. Can I reduce the butter?

Pound cake relies on butter for its classic texture, so reducing it will change the density. It’s best to follow the recipe.

5. Can I skip the glaze?

Absolutely. The cake is delicious on its own, but the glaze adds extra citrus sweetness.

Nutritional Information (Approx. per slice – 10 slices)

Calories: ~320
Carbs: ~38g
Protein: ~4g
Fat: ~16g

Conclusion / Call to Action

This cranberry orange pound cake is the perfect blend of buttery richness, fresh citrus, and bright berry flavor. Whether you serve it for brunch, dessert, or holiday gatherings, it always impresses.

If you enjoyed this easy homemade cranberry orange pound cake recipe, don’t forget to leave a comment, share it, or try one of my other fruity dessert recipes on the blog. Happy baking!