The smell of orange zest and cranberries baking together is just magical. It fills the whole kitchen with a bright, cozy scent that feels like home. The first time I made it, I knew it would be one of my favorites.

The cake is soft, buttery, and full of juicy cranberries that pop with every bite. The fresh orange flavor makes it taste so light and refreshing. It’s sweet, tangy, and perfect for any time of year.

I love making this cake for holidays or just lazy weekends. It’s simple, pretty, and always a hit with family and friends. You’ll want a slice with your morning coffee—or maybe two.

So come on, let’s bake this bright and cheerful cake together. It’s easy, it’s delicious, and it’ll make your day feel a little more special.

Why You’ll Love This Recipe

Fresh and Flavorful: The combination of fresh orange juice and zest, alongside cranberries, offers a citrusy punch that’s both sweet and tart.
Perfect Texture: With a mix of buttermilk and sour cream, the cake has a soft, light, and tender crumb.
Versatile: Enjoy this cake for breakfast, as a snack, or for dessert. It’s even great for gifting!
Make-Ahead Friendly: The cake stays moist for several days, making it an ideal make-ahead treat.
Crisp Lemon Glaze: The simple lemon glaze on top ties the whole cake together, adding an extra layer of flavor and a lovely shine to each slice.

Required Kitchen Tools

Before you get started, make sure you have the following kitchen tools on hand:

Mixing bowls – for dry and wet ingredients
Hand mixer or stand mixer – for mixing the cake batter
Measuring cups and spoons – to measure all your ingredients accurately
Loaf pan (9×5 inch) – to bake the cake
Parchment paper or baking spray – to prevent sticking
Whisk – for the glaze
Sifter – for sifting the powdered sugar (optional but recommended)
Cooling rack – to cool the cake evenly

Ingredients

To make this lovely cake, you will need the following ingredients:

All-Purpose Flour: 1 ½ cups (for structure)
Baking Powder: 1 ½ teaspoons (to help the cake rise)
Salt: ½ teaspoon (balances the flavors)
Granulated Sugar: 1 ⅓ cups (for sweetness)
Unsalted Butter: ¾ cup, at room temperature (provides richness and moisture)
Large Eggs: 2, at room temperature (helps with texture)
Fresh Orange Juice: 3 tablespoons (brightens up the flavor)
Orange Zest: 1 heaping tablespoon (adds a fragrant citrusy note)
Buttermilk: ¼ cup (moisture and tang)
Sour Cream: ¼ cup (adds richness and tenderness)
Fresh or Frozen Cranberries: 6 oz (for that tart bite)

Ingredients for the Lemon Glaze

For the finishing touch, you’ll need:

Confectioners Sugar (Powdered Sugar): 1 ½ cups, sifted (creates a smooth glaze)
Fresh Orange Juice: 3 tablespoons (to tie in with the cake’s citrusy notes)
Orange Zest: 1 teaspoon (for extra citrus punch)

Variations for Orange Cranberry Cake

Here are a few simple tweaks to make this cake even more fun:

Add Nuts: You can add a handful of chopped pecans or walnuts to the batter for a bit of crunch.
Use Frozen Cranberries: If fresh cranberries are out of season, frozen cranberries work perfectly fine.
Change the Glaze: Swap the lemon glaze for a simple orange glaze, or even add a bit of vanilla to the glaze for extra flavor.
Make it Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to make this cake gluten-free.
Add Spices: Add a pinch of ground cinnamon or nutmeg to the batter for a warm, spiced note perfect for colder weather.
Make Muffins: Divide the batter into muffin tins and reduce the baking time by 15 minutes for a quicker version.

Step-by-Step Instructions for Orange Cranberry Cake

1. Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, then line it with parchment paper to ensure easy removal after baking. If you prefer, you can just grease the pan and lightly flour it.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy. This should take about 3-4 minutes. The air incorporated into the mixture will give your cake a nice, airy texture.

4. Add the Eggs

Add the eggs, one at a time, to the butter and sugar mixture. Mix well after each addition to ensure everything is fully combined. The eggs will help to bind the ingredients together and provide structure to the cake.

5. Mix in the Wet Ingredients

Now, add the fresh orange juice and orange zest to the batter, mixing until just combined. Then, add the buttermilk and sour cream. Continue to mix until everything is smooth and well-incorporated.

6. Combine the Dry and Wet Ingredients

Slowly add the dry flour mixture into the wet ingredients, mixing gently with a spatula or on low speed. Be careful not to overmix, as this can result in a dense cake. Stir just until the flour is fully combined with the wet ingredients.

7. Fold in the Cranberries

Next, fold in the fresh or frozen cranberries. Be gentle to avoid breaking the berries and releasing too much juice, which could affect the texture of your cake.

8. Bake the Cake

Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs clinging to it.

9. Let the Cake Cool

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. It’s important to let the cake cool properly before glazing.

Make the Lemon Glaze

While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. If the glaze is too thick, add a bit more orange juice, one teaspoon at a time, until it reaches your desired consistency. The glaze should be pourable but not too runny.

Drizzle the Glaze and Serve

Once the cake has completely cooled, drizzle the lemon glaze generously over the top of the cake. You can use a spoon or a small whisk to control the flow and create a pretty pattern on top.

How to Serve Orange Cranberry Cake

This cake is wonderfully versatile and pairs well with various options:

For Breakfast: A slice of this cake with a cup of coffee or tea makes for an amazing breakfast or brunch treat.
As a Dessert: Serve it after dinner with a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet satisfying dessert.
For Gifting: Wrap it up in a decorative box with a ribbon as a thoughtful gift for friends or family. The lovely glaze will make it look extra special.

Storing Orange Cranberry Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 4-5 days. It will stay moist and flavorful for several days.
Refrigeration: If you need to keep it for longer, you can refrigerate it, but bring it to room temperature before serving for the best texture.
Freezing: You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe bag. Thaw overnight in the fridge before glazing and serving.

Nutrition Information

Here’s an approximate nutritional breakdown for one slice of Orange Cranberry Cake (based on 12 slices per loaf):

Nutrient	Amount
Calories	300
Total Fat	12g
Saturated Fat	7g
Cholesterol	50mg
Sodium	130mg
Total Carbohydrates	45g
Dietary Fiber	1g
Sugars	28g
Protein	3g