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Cranberry Orange Loaf Cake

This recipe is a perfect blend of sweet and tangy, bursting with tart cranberries and fresh orange flavor.
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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
 

  • 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.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • 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.
  • Gradually mix in dry ingredients until just combined. Avoid overmixing to keep the cake light.
  • Gently fold in cranberries. If using frozen cranberries, toss them in 1 tbsp flour to prevent sinking. Evenly distribute the cranberries in the batte
  • 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.
  • 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.