Christmas is often thought of as cookie season, but this cranberry orange pound cake is a holiday-worthy alternative. Bright orange zest and juice pair beautifully with tart cranberries to create a moist, flavorful loaf that feels festive on any dessert table.
While cookies are wonderful, sometimes you want a slice of cake. This recipe produces a tender, sour cream-style pound cake finished with a sweet orange glaze and optional sugared cranberries for a pretty, seasonal garnish. It’s made gluten free and dairy free using suitable substitutes, but the texture and flavor will delight everyone.
If you love the combination of sweet orange and tart cranberry, consider making cranberry orange muffins for a breakfast or brunch version—perfect for holiday mornings.
Ingredient Notes
This cranberry orange pound cake uses simple pantry ingredients and is written to be both gluten free and dairy free when using the substitutions noted.
- Gluten free flour blend – Use a reliable 1-to-1 gluten free baking flour that includes a binder such as xanthan gum, or add a binder separately. Different blends can behave differently, so results may vary.
- Baking powder & baking soda – A small amount of leavening lightens this pound cake compared to traditional dense versions, especially when using gluten free flour.
- Salt – A pinch of salt balances and enhances the cake’s sweetness and orange flavor.
- Vegan butter – This recipe uses a plant-based stick butter to keep the cake dairy free. If you prefer, use unsalted dairy butter in the same amount.
- Sugar – Granulated white sugar provides the sweet base for this cake. Coconut sugar can work as a substitute, but avoid brown sugar, which may make the crumb too moist or gummy.
- Orange zest & juice – Fresh orange zest and freshly squeezed juice from a large navel orange give the best, brightest flavor.
- Vanilla – A touch of vanilla enhances the overall flavor profile.
- Eggs – Three eggs are used here; they contribute structure and leavening. I don’t recommend egg replacements for this particular loaf.
- Sour cream – Use vegan sour cream for a dairy free version, or replace with regular sour cream or Greek yogurt if not dairy free. Sour cream adds richness and keeps the crumb tender.
- Fresh cranberries – Fresh berries are ideal for texture and freshness. Frozen cranberries can be used without thawing in a pinch.
See the recipe card below for the full ingredient list and exact quantities.
Substitutions & Variations
- Not dairy free? Substitute unsalted dairy butter and regular sour cream in the same amounts.
- Muffin or mini-loaf version: This batter can be portioned into muffin tins or mini loaf pans; adjust baking time until a tester comes out mostly clean.
How to make a Cranberry-Orange Pound Cake
Using a stand mixer or a handheld electric mixer will help produce a light, even crumb. Line a 9×5 loaf pan with parchment paper and spray with nonstick spray, or grease and flour the pan. For best results, bring the butter, eggs, and sour cream to room temperature before you begin.
STEP 1: Whisk together the gluten free flour, orange zest, baking powder, baking soda, and salt in a small bowl and set aside.
STEP 2: In the mixer bowl, cream the butter and sugar on medium speed for about 5 minutes, until the mixture is light and fluffy.
STEP 3: Beat in the orange juice and vanilla for about 30 seconds.
STEP 4: Add the eggs one at a time, mixing for about 60 seconds after each addition and scraping the bowl as needed.
STEP 5: With the mixer on low speed, add half the dry ingredients, then half the sour cream, followed by the remaining dry ingredients and the rest of the sour cream. Mix until just combined.
STEP 6: Toss the cranberries in a little gluten free flour to prevent them from sinking, then fold them gently into the batter. Discard any excess flour that settles to the bottom of the coating bowl.
STEP 7: Fold the flour-coated cranberries into the batter until they are evenly distributed.
STEP 8: Spread the batter into the prepared loaf pan, let it rest at room temperature for 10 minutes, then bake.
Baking Tip
Bake until the internal temperature reaches 200°F (about 93°C) or until a cake tester inserted in the center comes out mostly clean with a few moist crumbs. If you underbake the cake, the center may sink as it cools; if you overbake it will dry out.
Storage
Store leftover cake in an airtight container at room temperature for up to three days. For longer keeping, refrigerate for up to five days. If you’ve added icing or sugared cranberries, refrigerate to maintain the topping’s texture and appearance.
More pound cake recipes to consider:
Try other variations like strawberry pound cake, classic gluten free pound cake, blood orange pound cake, or sweet potato pound cake for different seasonal flavors and textures.
-
Fresh Strawberry Pound Cake
-
Perfect Gluten Free Pound Cake
-
Blood Orange Pound Cake
-
Gluten Free Sweet Potato Pound Cake
If you try this recipe, please leave a star rating and share how it turned out in the comments below.
Recipe
Cranberry Orange Pound Cake
Equipment
-
9×5 Loaf Pan
Ingredients
For the cake
- 1 ¾ Cups Gluten Free 1-to-1 Flour Blend
- 1 Tablespoon Orange Zest
- ½ teaspoon Salt
- ¼ teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- 1 ⅓ Cups Sugar
- 10 Tablespoons Vegan Butter, room temperature
- 2 Tablespoons Orange Juice
- 1 ½ teaspoons Vanilla
- 3 Eggs, room temperature
- ½ Cup Vegan Sour Cream, room temperature
- 1 ¼ Cups Cranberries
- 2 Tablespoons Gluten Free 1-to-1 Flour Blend (for tossing cranberries)
For the orange icing
- 1 Cup Powdered Sugar, sifted
- 1 ½ Tablespoons Orange Juice
For the sugared cranberries, optional
- ¼ Cup Water
- ¼ Cup Sugar (for syrup)
- 1 Cup Cranberries (for sugaring)
- 3 Tablespoons Sugar (for coating)
Instructions
For the cake
- Preheat the oven to 325°F (163°C). Line a 9×5 loaf pan with parchment and spray with nonstick baking spray, or grease and flour the pan.
- Combine the gluten free flour, orange zest, baking powder, baking soda, and salt in a small bowl and whisk to blend. Set aside.
- Add the butter and sugar to a mixing bowl and cream on medium speed for about 5 minutes, until light and fluffy. Scrape the bowl well.
- Stir in the orange juice and vanilla and beat for another 30 seconds.
- Add the eggs one at a time, beating for 60 seconds after each addition and scraping the bowl as needed.
- With the mixer on low, add half of the dry ingredients, then half of the sour cream. Repeat with the remaining dry ingredients and sour cream, mixing until just combined.
- Toss the cranberries in 2 tablespoons of gluten free flour, discard any excess flour that settles to the bottom, then fold the cranberries into the batter until evenly distributed.
- Spread the batter into the prepared pan and let it rest at room temperature for 10 minutes.
- Bake for 80–85 minutes, or until a toothpick or cake tester comes out mostly clean with a few moist crumbs and the internal temperature reaches about 200°F (93°C). Do not overbake.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the orange icing
- Whisk the powdered sugar and orange juice together in a small bowl until smooth and lump-free.
- Pour the glaze over the cooled cake and allow it to set before serving.
For the sugared cranberries (optional)
- Rinse and drain 1 cup fresh cranberries and place them in a heatproof bowl.
- In a small saucepan, combine ¼ cup water and ¼ cup sugar. Whisk until the sugar dissolves, bring to a simmer, and cook until bubbles form around the edge, about 3 minutes.
- Pour the hot syrup over the cranberries, stir gently, and let them sit for 10 minutes.
- Remove the cranberries with a slotted spoon to a baking sheet lined with wax paper and let them dry at room temperature for 1 hour.
- Place 3 tablespoons sugar in a small bowl. Working in batches, roll the sticky cranberries in the sugar to coat them, then transfer to a clean baking sheet and let dry at room temperature for another hour.
- Once dry, arrange the sugared cranberries on top of the glazed cake as a decorative garnish.
Notes
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.
Not dairy free? Use unsalted dairy butter and regular sour cream in place of the vegan ingredients.
Sugared cranberries: The sugared garnish can be made up to three days ahead and kept in an airtight container until needed.
Lighter option: To reduce calories, omit the orange icing and sugared cranberry decoration.