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Experience the perfect blend of tart cranberries and zesty oranges in our delectable Cranberry-Orange Pound Cake. This moist cake is baked to perfection, creating a delightful balance of sweet and tangy flavors. Whether enjoyed as a dessert or with a cup of tea, this cranberry-orange delight is sure to satisfy your cravings and leave you wanting more. now treat yourself to a slice of pure bliss.

Cranberry-Orange Pound Cake: The Perfect Balance of Tart Cranberries and Zesty Orange!


Indulge in the perfect balance of tart cranberries and zesty orange with our delightful Cranberry-Orange Pound Cake! This moist and flavorful cake is infused with the vibrant flavors of fresh cranberries and tangy orange zest, creating a truly irresistible treat. Whether you’re looking for a delicious dessert to impress your guests or simply want to treat yourself, this pound cake is sure to satisfy your cravings. With its beautiful appearance and heavenly aroma, it’s a feast for the eyes and taste buds alike. So, grab a slice and savor the delightful combination of cranberries and orange in every bite. Get ready to fall in love with our Cranberry-Orange Pound Cake!


Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

Best Baking Tips; Storing Tips!


To keep your Cranberry-Orange Pound Cake fresh and delicious, here are some detailed storage tips:

1. Allow the pound cake to cool completely before storing it. This will help prevent condensation from forming and making the cake soggy.

2. Wrap the pound cake tightly in plastic wrap or aluminum foil. This will help seal in the moisture and keep the cake from drying out.

3. If you prefer to store the cake in slices, individually wrap each slice in plastic wrap or place them in separate airtight containers. This will make it easier to grab a slice whenever you’re in the mood for a treat.

4. Store the wrapped pound cake in a cool, dry place. Avoid storing it in direct sunlight or near any heat sources, as this can cause the cake to spoil or become stale.

5. For longer shelf life, you can refrigerate the pound cake. Place it in an airtight container or wrap it tightly before refrigerating. This will help extend its freshness for up to a week.

6. If you want to enjoy the pound cake for an extended period, you can also freeze it. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.

7. When ready to enjoy the stored pound cake, allow it to thaw at room temperature. This will help restore its moisture and texture. You can also gently warm it in the oven for a few minutes to enhance its flavors before serving.

By following these storing tips, you can ensure that your Cranberry-Orange Pound Cake stays moist, flavorful, and ready to enjoy whenever you crave a slice. Happy indulging!


Perfect with coffee, tea, or milk!

Perfect with coffee, tea, or milk!

Cranberry-Orange Pound Cake


If you want to try this Cranberry-Orange Pound Cake recipe, share your photo and experience with us. In addition, let us know what you think in the comments below by using #bestbakingtip and #cranberryorangepoundcake


Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

This moist cake is baked to perfection, creating a delightful balance of sweet and tangy flavors. Whether enjoyed as a dessert or with a cup of tea, this cranberry-orange delight is sure to satisfy your cravings and leave you wanting more.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 servings
Calories 442 kcal


Let's gather the ingredients!

  • cups unsalted butter softened
  • cups light brown sugar
  • 6 large eggs room temperature
  • tsp orange zest freshly grated
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup sour cream
  • cups cranberries fresh or frozen, chopped


Let's Begin!

  • Preheat oven to 350°F. Grease and flour a 10 x 5-inch loaf pan.
  • In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.
  • Beat in the orange zest and vanilla. Sift in the flour, baking powder, and salt to the creamed mixture alternately with sour cream. Fold in the cranberries, then pour it into the prepared pan.
  • Bake for an hour or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • Serve and enjoy with family and friends!


Calories: 442kcalCarbohydrates: 57gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 124mgSodium: 144mgPotassium: 133mgFiber: 1gSugar: 38gVitamin A: 730IUVitamin C: 2mgCalcium: 81mgIron: 2mg
Keyword cake, cranberry, Cranberry-Orange, Easy to bake, easy to make, orange, Pound Cake
Tried this recipe?Let us know how it was!


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3. Italian Ricotta Donuts (Zeppole)

4. Vegan Rainbow Vegetable Pizza 5. Whole-Grain Banana Bread

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