The Ultimate Moist Sour Cream Cranberry Pound Cake with Orange Glaze

Some of my most cherished kitchen memories are tied to pound cake. My grandmother had a classic recipe she never wrote down, one she could whip up from feel and memory alone. It was perfect in its simplicity. But you know me, I can never leave a classic completely alone. My journey with this particular Sour Cream Cranberry Pound Cake began a few holiday seasons ago at a friend’s cookie swap. Someone brought a cranberry pound cake that was lovely, but it was missing a little something, a spark.

That night, I couldn’t stop thinking about it. The tartness of the cranberries was a perfect match for the rich, buttery cake, but the flavors needed a bridge. I started experimenting in my own kitchen, wanting to create a cake that felt both festive and sophisticated. After a few tries, I found the secret ingredient that tied it all together: cardamom.

The warm, slightly citrusy, and floral notes of cardamom were the perfect complement to the bright orange zest and tart cranberries. It adds this incredible depth and a cozy aroma that fills the whole house while it bakes. This Sour Cream Cranberry Pound Cake is now my go-to for holiday gatherings, brunch with friends, or just a Tuesday afternoon when a cup of tea needs a worthy companion. It’s a taste of tradition with a little twist of my own.

It’s the kind of cake that looks stunning on a cake stand and tastes even better. I promise, one slice and you’ll understand why this version has become the new classic in my home.

Skip to My Special Recipe!

Why This Sour Cream Cranberry Pound Cake Recipe Works

Pound cake has a long, beautiful history. The name originally came from its simple ingredient list: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. While that formula creates a sturdy, delicious cake, modern bakers have found ways to make it even better. Adding ingredients like sour cream was a game-changer for the classic pound cake.

The sour cream in this recipe is essential. It adds a tremendous amount of moisture, resulting in a tender, velvety crumb that never feels dry. The slight tang from the sour cream also provides a lovely balance to the sweetness of the sugar and the richness of the butter. It cuts through the density, making the cake feel surprisingly light for a pound cake.

The combination of cranberry and orange is a holiday staple for a reason. The bright, zesty citrus is the perfect partner for the sharp, tart berries. They just sing together. But what truly makes this Sour Cream Cranberry Pound Cake recipe stand out is the addition of ground cardamom. This is my little secret that takes the cake from good to absolutely unforgettable.

Cardamom has a complex flavor profile that is warm, aromatic, and slightly sweet with notes of mint and pepper. It beautifully enhances both the orange and the cranberry, creating a sophisticated flavor that feels both familiar and new. The spice doesn’t overpower the other ingredients. Instead, it weaves them together, adding a layer of warmth and elegance that will have everyone asking for your secret.

Ingredients for Sour Cream Cranberry Pound Cake

The beauty of a pound cake is in its straightforward ingredients. For this recipe, we’re using high-quality basics and adding a few special touches to make it shine. The most important thing is to have your cold ingredients, like butter, eggs, and sour cream, at room temperature to ensure a smooth, well-emulsified batter.

My special twist, the ingredient that really elevates this cake, is the ground cardamom. It adds a warm, aromatic spice that pairs beautifully with the orange and cranberry. If you can find freshly ground cardamom, the flavor will be even more pronounced and wonderful. It’s the little detail that makes a huge difference.

When it comes to the sour cream, please use full-fat. This is not the place for low-fat substitutes. The fat content is crucial for creating that rich, moist texture we’re after. The same goes for the butter. I always use unsalted butter in my baking so I can control the exact amount of salt in the final product. A good quality butter also has better flavor, which will come through in the finished cake.

• For the Cake:
  • 3 cups all-purpose flour, plus 1 tablespoon for cranberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh orange zest
  • 2 teaspoons vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • 2 cups fresh or frozen cranberries
• For the Orange-Cardamom Glaze:
  • 1 1/2 cups powdered sugar, sifted
  • 3 to 4 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cardamom

Step-by-Step Instructions For Making Sour Cream Cranberry Pound Cake

Step 1: Preheat Oven and Prepare the Pan

First things first, let’s get that oven preheating to 325°F. A slow and steady bake is key for a pound cake. Now, for what might be the most important step of all: preparing your Bundt pan. You must generously grease and flour a 10 or 12-cup pan. I mean it. Get into every single nook and cranny. I like to use a baking spray that contains flour, but using softened butter and a dusting of flour works just as well. Miss a spot, and your beautiful cake might stick and break your heart.

Step 2: Combine Dry Ingredients and Coat Cranberries

In a medium-sized bowl, you’ll whisk together the 3 cups of flour, baking powder, baking soda, salt, and that wonderful ground cardamom. Whisking helps to evenly distribute the leavening agents and spice. In a separate, smaller bowl, toss your cranberries with that reserved tablespoon of flour. This little trick helps prevent all the berries from sinking to the bottom of the pan during baking, giving you a beautiful distribution of tartness in every slice.

Step 3: Cream the Butter and Sugar

This step is where the magic happens for a light, tender pound cake. In your stand mixer with the paddle attachment, or with a hand mixer, beat the softened butter and sugar on medium-high speed. Don’t rush this. You want to beat it for a full 5 to 7 minutes. The mixture should transform, becoming very pale, light in color, and fluffy in texture. This process incorporates air into the batter, which is essential for the cake’s lift and fine crumb.

Step 4: Add the Eggs

With the mixer on medium speed, add your room temperature eggs one at a time. This is another step where patience pays off. Make sure you beat for a full minute after each egg is added, scraping down the sides of the bowl before adding the next one. This ensures the eggs are fully incorporated and emulsified into the butter and sugar mixture, which is crucial for the cake’s structure.

Step 5: Mix in the Flavorings

Now it’s time to add the fresh orange zest and vanilla extract. Just mix them in until they are combined. The smell at this stage is just heavenly, a preview of the deliciousness to come.

Step 6: Alternate Flour Mixture and Sour Cream

Turn your mixer down to low. You’ll add the flour mixture in three parts, alternating with the sour cream in two parts. Always start and end with the dry ingredients. This method helps the batter absorb the liquid and flour without developing too much gluten. Mix only until the last bit of flour disappears. Overmixing is the enemy of a tender pound cake.

Step 7: Fold in the Cranberries

Take the bowl off the mixer. Using a large rubber spatula, gently fold in your flour-coated cranberries. Use a light touch here. You just want to distribute them evenly throughout the thick, luscious batter.

Step 8: Fill the Pan and Bake

Carefully spoon the batter into your prepared Bundt pan. The batter will be very thick. Use your spatula to spread it evenly and smooth the top. Give the pan a couple of gentle taps on the counter to release any large air bubbles. Now it’s ready for the oven.

Step 9: Bake to Perfection

Bake for 60 to 75 minutes. Ovens can vary, so start checking around the 60-minute mark. The cake is done when a long wooden skewer inserted into the thickest part comes out with just a few moist crumbs clinging to it, but no wet batter. The cake will also be a deep golden brown and will have started to pull away from the sides of the pan.

Step 10: Cool and Invert

Once you pull the cake from the oven, place it on a wire rack and let it cool in the pan for exactly 15 minutes. Set a timer. Cooling for this specific amount of time allows the cake to set up enough to not fall apart, but it’s not so long that it starts to steam and stick. After 15 minutes, place the wire rack on top of the pan and confidently flip it over. The cake should release beautifully.

Step 11: Prepare the Glaze

Let your cake cool completely before you even think about glazing it. A warm cake will just absorb the glaze and make it disappear. Once cool, whisk together the sifted powdered sugar, 3 tablespoons of orange juice, vanilla, and that little pinch of cardamom in a small bowl. Sifting the sugar prevents lumps. Add more juice, just a tiny bit at a time, until you have a thick glaze that is still pourable.

Step 12: Drizzle and Set

Drizzle that gorgeous glaze all over the top of your cooled Sour Cream Cranberry Pound Cake, letting it drip down the sides in pretty ribbons. Let the glaze set for at least 30 minutes before you slice into it. This will be the hardest part, I promise.

How To Serve Sour Cream Cranberry Pound Cake

This Sour Cream Cranberry Pound Cake is an absolute star all on its own. A simple, thick slice served on a pretty plate alongside a steaming cup of coffee or a fragrant cup of tea is pure, simple perfection. It’s ideal for a cozy afternoon treat, a holiday brunch, or a welcoming dessert for unexpected guests.

But if you’re looking to dress it up a little for a special occasion, this cake is more than happy to play along. The combination of sweet, tart, and spiced flavors makes it a wonderful canvas for a few simple additions. You don’t need to do much to make it feel extra special.

Here are a few of my favorite ways to serve it:

• With a Dollop of Cream: A spoonful of lightly sweetened, freshly whipped cream is a classic choice. For an even more elegant touch, try a dollop of tangy crème fraîche or mascarpone cheese to complement the sour cream in the cake.
• A La Mode: Gently warm a slice of the pound cake in the microwave for about 15-20 seconds. Serve it with a scoop of high-quality vanilla bean ice cream. The contrast of the warm, spiced cake and the cold, creamy ice cream is simply divine.
• Breakfast Treat: Who says you can’t have cake for breakfast? A slice of this pound cake is a wonderful stand-in for a muffin or scone. To make it feel more intentional, you can lightly toast a slice and serve it with a smear of orange marmalade or a bit of softened butter.
• Dessert Platter: If you’re serving a crowd, cut the cake into smaller, bite-sized pieces and arrange them on a platter with fresh orange segments, a small bowl of sugared cranberries for garnish, and perhaps some spiced nuts.

No matter how you choose to serve it, this cake is meant to be shared and enjoyed. It’s a celebration of flavor that’s perfect for any time of year, but it feels especially right during the festive holiday season.

How To Store & Reuse Sour Cream Cranberry Pound Cake Leftovers

One of the best things about a good pound cake is that it keeps beautifully. Thanks to the butter and sour cream, this cake stays moist and delicious for several days after baking, so you can enjoy it long after the last crumb has been cleared from the cake stand. Proper storage is key to keeping it fresh.

For short-term storage, your best bet is to keep the cake at room temperature. It will maintain its soft, tender texture much better than it would in the refrigerator, which can dry it out. Simply place the cake in an airtight container or under a glass cake dome. It will stay perfectly fresh for up to four days.

If you need to store it for longer, or if you want to make it well in advance of an event, the freezer is your best friend. This cake freezes exceptionally well.

• Freezing a Whole Cake: Let the cake cool completely, but do not glaze it. Wrap the entire cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. When you’re ready to serve, let it thaw at room temperature overnight, then prepare and add the glaze.
• Freezing Slices: My favorite method is to slice the cake first. Wrap each slice individually in plastic wrap, then place all the wrapped slices into a large freezer-safe zip-top bag. This way, you can pull out a single slice whenever a craving strikes. Just let it thaw on the counter for about 30 minutes, or pop it in the microwave for a few seconds.

While I doubt you’ll have much leftover, stale slices can be given a delicious new life. You can cube them, toast them in the oven, and use them as croutons for a fruit salad. Or, even better, use the slices to make an incredible French toast or the base for a festive bread pudding. Nothing goes to waste in this kitchen!

Substitutions & Variations For Sour Cream Cranberry Pound Cake

While I truly believe this recipe is perfect as written, I know that sometimes you need to make a swap based on what’s in your pantry or your family’s preferences. This Sour Cream Cranberry Pound Cake recipe is quite forgiving and open to a few delicious variations.

The key is to maintain the balance of fats, acids, and sweetness. As long as you keep the core ratios similar, you can play around with the flavor profiles to create your own signature version. It’s a wonderful base for experimentation.

Here are some substitutions and variations that work well:

• Citrus Swap: If you’re not a fan of orange, lemon is a fantastic substitute. Use the same amount of fresh lemon zest in the cake and fresh lemon juice in the glaze for a bright, zesty twist. Meyer lemons would be especially lovely.
• Spice It Up Differently: If you don’t have cardamom or prefer a more traditional holiday flavor, you can replace it with 1 teaspoon of cinnamon and 1/4 teaspoon of freshly grated nutmeg. A pinch of ground ginger would also be a nice addition.
• Dairy Alternatives: Full-fat Greek yogurt is an excellent substitute for sour cream. It provides a similar tang and moisture content. I would avoid using buttermilk as it’s not thick enough and will change the batter’s consistency.
• Mix-in Mania: Not a cranberry fan? You can swap them out for other ingredients. Try using 1 1/2 cups of chopped pecans or walnuts for a nutty crunch. Dried cherries, rehydrated in a little warm water or orange liqueur, would also be delicious. You could even use a cup of white chocolate chips.
• Glaze Variations: Instead of the orange-cardamom glaze, you could opt for a simple dusting of powdered sugar. A classic cream cheese frosting, thinned with a little milk to a drizzling consistency, would also be incredibly decadent and delicious.

Feel free to get creative and make this recipe your own. That’s the best part of cooking, taking a great recipe and adding your personal touch to it. Just be sure to let me know in the comments if you discover a winning combination!

5 FAQs About Sour Cream Cranberry Pound Cake

Here are some straightforward answers to the most common questions I receive about this Sour Cream Cranberry Pound Cake recipe.

Why did my Sour Cream Cranberry Pound Cake stick to the pan?

Oh, this is the most heartbreaking moment for any baker. You’ve done everything right, the cake smells incredible, and then it refuses to leave the pan in one piece. The number one reason a Bundt cake sticks is inadequate pan preparation. A Bundt pan, with all its beautiful details, has dozens of little crevices where batter can cling. You have to be meticulous.

I recommend using a baking spray that contains flour for the easiest and most effective coating. If you’re using the butter and flour method, use softened, not melted, butter and a pastry brush to paint it into every single corner. Then, add a few tablespoons of flour, tilt and tap the pan until every bit of butter is covered, and then tap out the excess flour. Skipping that last step and leaving clumps of flour can also cause issues. Also, remember the 15-minute cooling rule. If you let the cake cool completely in the pan, the sugars can re-harden and act like glue, sticking the cake firmly to the pan.

Can I use frozen cranberries in this Sour Cream Cranberry Pound Cake recipe?

Absolutely! This is one of the great things about this recipe, it works perfectly with both fresh and frozen cranberries, making it accessible year-round. When using frozen cranberries, there’s no need to thaw them first. In fact, it’s better if you don’t. Thawing them can release excess juice, which can stain your batter a pinkish color and potentially make the cake a bit soggy in spots.

Just take the cranberries directly from the freezer and proceed with the recipe as written. Toss them in that one tablespoon of flour until they are lightly coated. This step is especially important for frozen berries, as the flour helps absorb any surface moisture and prevents them from sinking to the bottom of the cake while it bakes. The baking time might be a few minutes longer when using frozen berries, so just keep an eye on it and rely on the skewer test for doneness.

What makes a Sour Cream Cranberry Pound Cake dense?

A perfect pound cake should be rich and substantial, but not heavy or gummy. If your cake turns out dense, there are a few likely culprits. The most common mistake is overmixing the batter after adding the flour. Once flour is combined with liquid, gluten begins to develop. The more you mix, the more gluten develops, which results in a tough, dense, and chewy cake instead of a tender one. Mix on low speed only until the last streaks of flour disappear.

Another cause can be using cold ingredients. If your butter, eggs, or sour cream are cold from the fridge, they won’t emulsify properly. The butter won’t cream to its full, airy volume, and the cold eggs can cause the butter to seize up, creating a curdled-looking batter that won’t bake up light. Finally, check your leavening agents. Baking powder and baking soda can lose their potency over time. If they are expired, your cake won’t get the lift it needs, resulting in a dense texture.

How do I know when my Sour Cream Cranberry Pound Cake is perfectly baked?

Knowing exactly when to pull a pound cake from the oven can feel tricky, but there are several clear signs to look for. Ovens vary, so while the recipe gives a time range of 60-75 minutes, you should rely on sensory cues rather than the clock alone. The most reliable method is the skewer test. Insert a long wooden skewer or cake tester into the deepest part of the cake, being careful to avoid hitting a cranberry. It should come out with a few moist, tender crumbs attached. If it comes out with wet, gooey batter, it needs more time. If it comes out completely clean, it might be slightly overbaked.

In addition to the skewer test, look for other visual cues. The cake should be a deep, beautiful golden brown all over the top. The edges of the cake will begin to pull away from the sides of the pan. You can also gently press on the top of the cake with your finger. If it springs back, it’s a good sign that the structure is set and it’s done baking.

Can I make this Sour Cream Cranberry Pound Cake ahead of time?

Yes, this is a fantastic make-ahead cake, which is one reason I love it for holidays and entertaining. Its flavor actually deepens and improves the day after it’s baked, as the flavors of the orange, cardamom, and cranberry have more time to meld together. You can comfortably bake this cake one to two days in advance.

If you’re making it ahead, let it cool completely and then store it, unglazed, in an airtight container at room temperature. Don’t glaze it until you are ready to serve. This keeps the glaze fresh and prevents it from getting soft or weeping. If you need to make it even further in advance, follow the freezing instructions I mentioned earlier. You can freeze the whole unglazed cake for up to three months, thaw it overnight on the counter, and then glaze it just before serving. No one will ever know it wasn’t baked that very morning.

Try These Recipes Next

If you loved the cozy, festive flavors in this pound cake, I know you’ll enjoy some of my other favorite cranberry and sour cream recipes.

• Vanilla Cranberry Loaf with Brown Butter Glaze: A simpler loaf cake that packs a huge flavor punch thanks to a nutty, rich brown butter glaze.
• The Best Cranberry Streusel Coffee Cake with Orange and Cardamom: All the flavors you love from this pound cake, but in a tender coffee cake form with a crunchy, buttery streusel topping.
• Sour Cream Pumpkin Bread: See what else sour cream can do in this incredibly moist and perfectly spiced pumpkin bread.

Happy baking, y’all!