Cranberry Orange Pound Cake

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Orange and Cranberry are such wonderful flavors, especially during the winter and holiday months. The sweetness of the cake contrasts nicely with the tartness of the fresh berries, and the icing on the cake is a sweet orange glaze that puts this stunning cake in a league of its own!


1 cup butter
1¾ cups sugar
1 tablespoons orange zest
1 teaspoon Orange Extract
3 eggs
½ teaspoon Madagascar Vanilla Extract
¾ cup buttermilk
2½ cups fresh cranberries
2½ cups flour
2 teaspoon baking powder
1 teaspoon Kosher Flake Sea Salt

Orange Glaze:
1½ cup powdered sugar
1 teaspoon Orange Extract
1 tablespoon orange zest
1 tablespoon milk
¼ teaspoon Madagascar Vanilla Extract

Whisk glaze ingredients together until smooth.


Preheat oven to 325°F. Grease one 9x5 loaf pan and line with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, mixing each until fully incorporated. Slowly add about 1/3 of the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix until just incorporated. Add the lemon juice, vanilla extract, and lemon zest and beat on low until just blended. Gently stir in the lavender.

Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack. Allow to cool completely before adding glaze.

For the glaze: Combine the powdered sugar, milk, and vanilla extract and stir until well combined. Adjust the powdered sugar/milk ratio to reach desired consistency. Drizzle over cake once completely cooled, and garnish with lavender flowers and thinly sliced lemons if you like.

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