This Cranberry Orange Loaf Cake is a perfect blend of sweet and tangy, bursting with tart cranberries and fresh orange flavor.

It’s moist, flavorful, and topped with a sweet glaze, making it a beautiful addition to any holiday table or afternoon tea.

A delightful treat that everyone will love!

Ingredients

For the cake:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp orange zest (from 1 large orange)
¼ cup fresh orange juice
½ cup sour cream or plain Greek yogurt
1 tsp vanilla extract
1 ½ cups fresh cranberries

For the glaze:

1 cup powdered sugar
2-3 tbsp fresh orange juice
1 tsp orange zest (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, beat the softened butter and sugar with an electric mixer for 3-4 minutes until light and fluffy.

Add eggs one at a time, mixing well after each. Stir in orange zest, orange juice, sour cream (or yogurt), and vanilla extract.

Step 4: Gradually mix in dry ingredients until just combined. Avoid overmixing to keep the cake light.

Step 5: Gently fold in cranberries. If using frozen cranberries, toss them in 1 tbsp flour to prevent sinking.

Evenly distribute the cranberries in the batter.

Step 6: Pour batter into the loaf pan, smooth the top, and bake for 50-60 minutes, or until a toothpick comes out clean.

If it’s browning too fast, cover loosely with foil for the last 15 minutes.

Step 7: While the cake cools, whisk powdered sugar and orange juice together until smooth. Add orange zest for extra flavor.

Drizzle glaze over the cooled cake and let it set for 10-15 minutes before slicing.

Frequently Asked Questions (FAQs)

1. Can I use frozen cranberries?

Yes, just don’t thaw them before adding to the batter.

2. How do I avoid a dense cake?

Don’t overmix the wet and dry ingredients, as this can result in a tough texture.

3. Can I substitute sour cream for Greek yogurt?

Yes, either works perfectly in this recipe.

4. How thick should the glaze be?

For a thicker glaze, use less orange juice. For a thinner drizzle, add more juice until you reach your preferred consistency.

5. How should I store the loaf cake?

Store in an airtight container at room temperature for up to 4 days.