CRANBERRY ORANGE POUND CAKE

Ingredients:

2 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 c (2 sticks) unsalted butter, softened and at room temp

1 c. granulated sugar

4 large eggs, at room temp

1 tsp. vanilla extract

1/2 c. Greek yogurt, at room temp

3 tsp. orange zest (from 3-4 oranges)

2 tblsp. freshly squeezed orange juice, at room temp

2 c. cranberries (frozen or fresh)

Icing:

2 c. powdered sugar, sifted

1/2 tblsp orange zest

1/2 tblsp fresh orange juice

1 to 2 tblsp milk

Directions:

1. Preheat oven to 350. Grease a 9X5 loaf pan with butter

2. Prepare the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt until combined. Set aside.

3. Beat the softened butter on high speed until light and fluffy, 1-2 minutes. Add the sugar and mix on high speed until fluffy for 1-2 minutes, scraping the sides of the bowl as needed.

4. Lower the speed and add in eggs, one at a time, mix until combined between each one. Add in the Greek yogurt, vanilla, and 3 teaspoons of orange zest. Mix on medium speed until combined, scraping the sides of the bowl. If it looks like the butter is separating from the liquids, it will come together when you add the dry ingredients in.

5. On low speed, gradually add the prepared dry ingredients and mix until combined. Do not over mix. Add the 2 tablespoons of orange juice and mix a few more times. The batter should be thick and silky. With a rubber spatula, fold in cranberries until combined.

6. Pour into loaf pan and even out the top. Bake for 50-60 minutes, or until toothpick inserted in the middle comes out mostly clean. If the top is browning too fast, cover with foil. I had to do it.

7. Remove from oven and let it cool for 10 minutes. Then, remove from pan and let cool completely.

Once cooled, make the glaze/icing: Whisk the icing ingredients in a bowl, adding the liquid little by little. Whisk to desired thickness you want.

Pour or spread the glaze over cooled pound cake

Here is how mine came out:

Comments

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