This festive cranberry pound cake is the perfect holiday treat, with a moist, buttery crumb and bursts of tart cranberries. Topped with a simple glaze, it’s an elegant and delicious addition to any holiday gathering.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Zest of 1 orange
1 cup fresh or frozen cranberries, halved
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons orange juice
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated.
Mix in the sour cream, vanilla extract, and orange zest until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 280 kcal | Servings: 8 slices
#cranberrypoundcake #christmasbaking
