It’s been raining here for the last two weeks. I mean really raining, every single day. Bad weather and lack of sun truly start to affect your mood and make you lazy. In the last two weeks I baked only once, I made Orange Cranberry muffins. They came out to be pretty delicious! But we ate them so quickly, so I even didn’t have a chance to take pictures of them. I will definitely make more of them soon and will post the recipe. They are based on my old Banana Chocolate Chip Muffins recipe.
Yesterday, it was raining the whole day again, and I decided to bake something to sweeten up that moody atmosphere. As I enjoyed my last muffin creation, I decided to use oranges and cranberries again and make a pound cake. My boyfriend Jared loves pound cake! It is pretty easy to make and you don’t have to deal with icing and decorations.
I like my pound cake to be moist, so I use sour cream instead of whole milk. And I didn’t want it to be too sweet, so I used only 1/2 cup of sugar. Though if you have a sweet tooth, you are more than welcome to add more sugar to the recipe. But don’t forget, you are going to have sugary glaze on top which will make the cake even sweeter. So let’s start to make this delicious Orange Cranberry Pound Cake!
Ingredients for Orange Cranberry Pound Cake:
- 1 ½ cup of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ¾ cup of unsalted butter (softened)
- ½ cup of granulated sugar
- 3 large eggs
- ¼ cup of sour cream
- 1 teaspoon of orange zest
- ¼ cup of orange juice
- 1 teaspoon of vanilla extract
- 1 cup of dried cranberries
Ingredients for Orange Glaze:
- ½ cup of powdered sugar
- 3-4 teaspoons of orange juice
- 1 teaspoon of orange zest
How to make Orange Cranberry Pound Cake:
1. Preheat the oven to 350°F, butter a 9×5 loaf pan and set aside.
2. In a large bowl sift all dry ingredients (all-purpose flour, baking soda, baking powder, and salt) and set aside.
3. In another large bowl whisk together softened butter and sugar until it is smooth. Add eggs, sour cream, orange zest, orange juice, vanilla extract and whisk together until well incorporated.
4. Add dry ingredients to the mixture. Using a spatula, fold the ingredients together until well combined.
5. Add dried cranberries. Using the spatula, fold it into the mixture until well combined.
6. Pour the mixture into the loaf pan and bake at 350°F for about 40-50 minutes or until the toothpick comes out clean. When it is ready, let the cake rest in the cake pans for 10 minutes, and then remove the cake on a wire rack to cool off completely.
7. For orange glaze, whisk together powdered sugar, orange juice and orange zest. Pour the mixture over the pound cake and put it in the refrigerator for 1-2 hours before serving.