Cranberry Pound Cake with Orange Glaze

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 4


Cranberry Pound Cake

  • 225 g flour 1 and 3/4 cups, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 255 g butter 9 oz, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 280 g white granulated sugar 1 and 1/4 cups
  • 4 large eggs plus 2 yolks room temperature
  • 60 ml whole milk 1/4 cup, room temperature
  • 120 g fresh cranberries 1 and ¼ cups, washed and dried

Orange Glaze

  • 260 g powdered sugar 2 cups
  • 2 and 1/2 tablespoons freshly squeezed orange juice


  1. Preheat the oven to 180C (350F) and grease and flour a 30 x 11 cm (12 x 4 inch) bread pan.
  2. For the cranberry pound cake, whisk together the flour, baking powder and salt until well combined.
  3. In a separate bowl, cream the butter, vanilla extract and orange zest together for 2 minutes until pale and fluffy.
  4. Slowly add in the eggs while continuously beating.
  5. Add in the sugar and continue beating until smooth. In an alternating manner, add in the flour mixture and the milk, 1/3 at a time.
  6. Lightly coat the cranberries with flour.
  7. Lastly, fold the cranberries into the dough. Pour the dough into the prepared bread pan.
  8. Optionally, add a few cranberries to the top of the batter. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Let the pound cake cool completely before continuing with the glaze.
  9. For the glaze, combine the powdered sugar with the orange juice and stir until smooth.
  10. Using a small spoon, drizzle the glaze over the pound cake.