This Cranberry Orange Pound Cake is packed with fresh, tart cranberries and bright orange zest, making it the perfect holiday cake! It’s super easy to whip up, and the sweet orange glaze adds just the right amount of flavor. A great way to use cranberries during the holidays!
It’s the holiday season, and I’m at Target, so OF COURSE, I’m going to buy things I may or may not need. For some reason, I had my eye on a bag of fresh cranberries and I’m so glad I did because I used them to make this insanely delicious cranberry orange pound cake!Â
This is one of those cranberry desserts that just hits all the right notes. The fresh cranberries add tartness to every bite, perfectly balanced by the sweetness of the orange zest and a soft, buttery pound cake base. Plus, the orange glaze on top brings everything together in the best way possible!
Fresh cranberries add a tart, refreshing flavor to dessert without a lot of prep work beforehand. All you’ll need to do is rinse the cranberries and toss them in the batter. PRO TIP: Coating them in flour helps prevent them from sinking in the cake, helping them distribute evenly. There’s no need to chop or cook the cranberries before baking. Whole cranberries provide bright pops of color and tartness, balancing well with the sweet, citrusy cake. For a milder flavor, the cranberries can be chopped into smaller pieces. It’s totally up to you!
There’s not a ton of cranberry dessert recipes out there. And even fewer fresh cranberry dessert recipes! But they’re such a great flavor for the holiday season because it’s such an easy way to use them. I can see this pound cake as a Thanksgiving dessert or Christmas dessert – or really an anytime of the year dessert!
Butter – Adds richness and moisture to the cake, creating that tender, melt-in-your-mouth texture we love in pound cakes.
Granulated sugar – Sweetens the cake and helps balance the tartness of the cranberries while also forming the cake’s golden-brown crust.
Orange zest – Brings a fresh, citrusy punch that pairs beautifully with the cranberries, giving the cake its signature bright flavor.
Eggs – Help bind the ingredients together and give the cake its structure. Separating the whites from the yolks adds extra lightness to the cake’s texture.
Vanilla extract – Adds a subtle warmth and depth of flavor that complements the citrus and cranberries perfectly.
All purpose flour – Makes up the base structure for the cake, giving it a tender crumb that holds together but isn’t too dense.
Kosher salt – Enhances all the flavors, bringing out the sweetness and balancing the tartness of the cranberries and orange.
Baking soda – Helps the cake rise and keeps it light and fluffy.
Vanilla Greek yogurt – Adds creaminess and moisture to the cake while keeping it light, and the subtle vanilla flavor blends well with the other ingredients.
Fresh cranberries – These red fruity gems burst while baking, adding a tart contrast to the sweet cake.
For the glaze:
Powdered sugar – Creates a smooth, sweet glaze that drizzles over the top.
Orange juice and zest – Enhances the citrus flavor of the cake and adds brightness to the sweet glaze.
Vanilla extract – Adds a touch of warmth and depth to the glaze, balancing out the citrus sweetness.
Prepare for baking: Preheat your oven to 350 degrees. Spray a 9×5 inch loaf pan with nonstick spray, then line it with parchment paper, making sure to leave an overhang on the sides. This will make it easy to lift the cake out after baking.
Cream the butter and sugar: In a stand mixer, cream together the softened butter, sugar, and orange zest on medium speed until the mixture becomes light and fluffy, about 2 minutes. This step helps incorporate air into the batter for a soft texture. Add the vanilla extract, then mix in the egg yolks one at a time, making sure each is fully incorporated before adding the next.
Mix the dry ingredients: In a separate bowl, whisk together the flour, kosher salt, and baking soda until fully incorporated.
Combine the wet and dry ingredients: On low speed, alternate adding the flour mixture and the yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, as overmixing can result in a dense cake.
Whip the egg whites: In a medium bowl, whip the egg whites until stiff peaks form. You can use a stand mixer or hand mixer for this step.
Fold in the cranberries and egg whites: Using a spatula, gently fold the fresh cranberries into the batter, followed by the whipped egg whites. Be careful not to overmix. You want to keep the air in the egg whites for a light, airy texture.
Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes before removing.
Glaze the cake and enjoy: In a small bowl, whisk together the powdered sugar, orange juice, orange zest, and vanilla. After the loaf has cooled for at least 20 minutes, then drizzle the glaze over the top of the loaf. Allow the glaze to harden, then slice and enjoy!
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Room temperature ingredients mix more smoothly, so make sure your butter, eggs, and yogurt are at room temp before starting to get the best texture.
Use a light hand when folding in the egg whites. Overmixing can deflate them and make the cake denser than it should be.
Tossing cranberries in a little flour before adding them to the batter helps keep them evenly distributed and prevents them from sinking to the bottom.
Whipping egg whites to stiff peaks is key for a light and fluffy texture. You’ll know they’re ready when they hold their shape without collapsing.
Parchment paper is a lifesaver for this recipe! Leave a bit of overhang on the sides of your loaf pan so you can easily lift the cake out once it’s done.
Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready to come out of the oven.
Let the cake cool in the pan for at least 20 minutes before removing it to avoid cracking or breaking the loaf.
If the glaze is too thick, add a tiny splash of orange juice until it reaches the perfect consistency for drizzling over the cake.
Storing: Keep your cooled cranberry poundcake fresh by storing it in an airtight container at room temperature for up to 3 days. If you want to stretch it a little longer, pop it in the fridge for up to a week.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap, then again in foil, and stash it in the freezer for up to 3 months. When you’re ready for another bite, let it thaw at room temperature and drizzle on some fresh glaze to bring it back to its original texture.
Can I make this cake gluten-free?
Yes! You can substitute a 1:1 gluten-free flour blend for the all-purpose flour, but make sure it includes xanthan gum for the best texture. You may also need to keep an eye on the baking time, as gluten-free cakes can bake a little faster.
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What if I don’t have parchment paper?
If you don’t have parchment paper, make sure to grease the loaf pan with nonstick spray or butter generously. This will help the cake release easily after baking.
Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries work just as well! No need to thaw them. Just toss them in a little flour and fold them into the batter as you would fresh cranberries.
Can I substitute regular vanilla yogurt for Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt adds more richness and moisture due to its thicker texture. If using regular yogurt, make sure it’s full-fat to keep the cake soft.
Turkey Cranberry Sliders: This recipe uses leftover cranberry sauce, but if it’s not the day after Thanksgiving then why not make your own? These turkey cranberry sliders are a simple and delicious way to use up the cranberries sitting in the back of your fridge after the holidays.
Caramel Apple Sangria: This is one of my favorite fall cocktails, and it’s perfect for Halloween, Thanksgiving and Christmas celebrations! While the original recipe doesn’t call for fresh cranberries, they would be great to add for a pop of festive color! Bonus points if you freeze the cranberries and use them to keep your drink cool without watering it down!
Sour Cream Cranberry Muffins: This muffin recipe originally calls for blueberries, but you could easily substitute cranberries instead. The tartness of the cranberries mixed with the flavors of sour cream and sugar would make for a really interesting flavor profile!
Super moist, vanilla pound cake filled with bursting fresh cranberries and orange zest plus a sweet orange glaze that makes each bite perfect!
1/2 cup (1 stick) butter, room temperature
1 1/2 cup sugar
1 Tablespoon orange zest
3 eggs, room temperature and divide the yolks from the whites
1 1/2 teaspooon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup Vanilla Greek Yogurt (full fat)
1 cup fresh cranberries
Orange Glaze
1/2 cup powdered sugar
1 Tablespoon orange juice
1 teaspoon orange zest
1/4 teaspoon pure vanilla extract
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10 Responses
I would make this asap because I bought fresh cranberries to make cranberry-orange nut bread from a recipe I got from a college professor who invited us to her home; however, the yogurt I just bought is fat free and reduced sugar vanilla. Do you this this would work. I love her recipe for breakfast.
Hi, Laura. Your recipe sounds delicious. I submitted my previous comment before I noticed my last name was not on there. So put 2+2 together and you get Amy’s mom!
I made this into mini loaves – absolutely delicious! I even forgot the glaze on top 😬but they were still yummy!!
It’s my absolute favorite! So glad you liked this one too!
This is a family favorite and is always requested!
Same! We love this one!
So easy + delicious. Great for the holidays.
Thank you! So happy you liked it!
This recipe is delicious! I had some fresh cranberry’s from the holiday and decided to make this one. Followed the recipe with the exception of Greek yogurt. I didn’t have so replaced with sour cream. Super moist and the sourness of the cranberries and orange really compliments each other.
I am so happy you liked it! I need to try it with sour cream, great idea!