Cranberry Orange Pound Cake

A rich, buttery pound cake bright with fresh orange zest and juice and studded with tart cranberries. Citrus-kissed and perfect for any season.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk or oat milk
• Zest of 1 large orange
• 2 tbsp fresh orange juice
• 1 1/2 cups fresh or frozen cranberries
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt or loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla, orange zest, and orange juice.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients alternately with milk, mixing until smooth.
6. Gently fold in cranberries.
7. Pour batter into prepared pan and bake for 60 minutes, or until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

For extra flavor, glaze with orange icing made from powdered sugar and fresh orange juice.