Cranberry Orange Pound Cake

Step 1

First you’ll need to pre heat oven to 350 and butter 2 9×5-inch loaf pans.​

Step 2

In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, orange zest, and vanilla together with an electric mixer on medium speed.

Step 3

Add in eggs one at a time, mixing between each addition

Step 4

In a separate bowl combine all-purpose flour, baking powder, and salt

Step 5

Add 1/2 of the flour mixture into the butter mixture and mix

Step 6

Add in sour cream and orange juice and continue mixing.

Step 7

Then add in remaining dry ingredients and mix until everything is well incorporated.

Step 8

Fold in cranberries using a spatula or wooden spoon stirring until they are evenly distributed.

Step 9

Divide batter evenly into the prepared pans.

Step 10

Place the pans in the center of the oven and bake for 55-60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.

Step 11

For best results, allow to cool for 30 minutes, then move to a wire rack to cool completely

Step 12

Whisk together powdered sugar, orange juice and orange zest in a medium bowl.

Step 13

Stir until well mixed and there are no lumps.

Step 14

Place the cooled cake on a wire rack with parchment or wax paper underneath it to catch any drips.

Step 15

Spread the glaze evenly over the cooled cakes then sprinkle with orange zest and chopped dried cranberries if desired.