This Zesty Cranberry Orange Pound Cake recipe offers a bright, tender crumb that’s perfect for any occasion. You’ll love this easy berry cake recipe for its vibrant flavor and straightforward preparation, making it a delightful treat for you and your loved ones.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free baking blend for a gluten-friendly option.
- Granulated sugar: Brown sugar can add a deeper caramel note.
- Unsalted butter: Margarine works as a dairy-free alternative.
- Eggs: For an egg-free version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Cranberries: Fresh or frozen cranberries work beautifully in this berry cake recipe.
- Orange zest & juice: Lemon zest and juice can be substituted for a different citrus flavor.
- Baking powder & salt: Essential for the cake’s texture and flavor balance.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries
- 2 tablespoons orange zest
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Servings: 10-12
- Calories per serving: Approximately 450-500
- Tools Needed: 9×5 inch loaf pan, mixing bowls, electric mixer, whisk.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your berry cake recipe bakes perfectly without sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This step helps distribute the leavening agents evenly.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This can take about 2-3 minutes. This aeration is key to a tender pound cake.
4. Add Eggs and Flavor
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest. Scrape down the sides of the bowl to ensure everything is well combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough berry cake.
6. Fold in Cranberries
Gently fold in the cranberries until they are evenly distributed throughout the batter. Pour the batter into your prepared loaf pan. Distribute the cranberries evenly throughout the batter.
7. Bake the Pound Cake
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil. Let the berry cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Glaze
While the cake cools, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth. You can adjust the consistency by adding more sugar for a thicker glaze or more juice for a thinner one.
9. Glaze and Serve
Once the cake is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set before slicing and serving. Enjoy your delicious berry cake!
Variation Ideas:
- Nutty Twist: Add ½ cup of chopped walnuts or pecans to the batter along with the cranberries.
- Spice It Up: Include ½ teaspoon of ground cinnamon or nutmeg for a warming flavor.
- Lemon Lovers: Swap all the orange components for lemon zest and juice for a Zesty Cranberry Lemon Pound Cake.
- Mini Cakes: Bake the batter in mini loaf pans or a Bundt pan, adjusting baking time accordingly.
Storage Instructions:
Store your Zesty Cranberry Orange Pound Cake at room temperature, tightly wrapped, for up to 3-4 days. You can also freeze individual slices, well-wrapped, for up to 3 months. Thaw frozen slices at room temperature or gently warm them in the microwave for a fresh taste.
Frequently Asked Questions (FAQ):
- Can I use frozen cranberries without thawing? Yes, you can add frozen cranberries directly to the batter; there’s no need to thaw them first.
- Why is my pound cake dry? Overmixing the batter or overbaking can lead to a dry cake. Ensure you mix until just combined and check for doneness with a skewer.
- Can I make this dairy-free? Yes, use a plant-based butter substitute and a dairy-free milk alternative.
- How do I prevent cranberries from sinking to the bottom? Toss your cranberries lightly in a tablespoon of flour before adding them to the batter. This helps them stay suspended.
- What if I don’t have fresh orange juice for the glaze? You can use bottled orange juice or fresh lemon juice as a substitute.
- Can I bake this in a Bundt pan? Yes, a Bundt pan will work, but you may need to adjust the baking time (often slightly longer) and ensure proper greasing.