Citrus Pound Cake With Cranberry Syrup Recipe

Name: Citrus Pound Cake With Cranberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 2 sticks unsalted butter, at room temperature, plus more for the pan; 2 1/4 cups granulated sugar; 1/2 teaspoon kosher salt; 2 cups all-purpose flour; 2 cups fresh or frozen cranberries; 1/2 cup fresh orange juice; 2 tablespoons orange liqueur (optional)

Servings: persons

4 large eggs
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for the pan
2 1/4 cups granulated sugar
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 cup fresh orange juice
2 tablespoons orange liqueur (optional)

1
Heat oven to 325u00b0 F. Butter a 9-by-5-inch loaf pan.
2
In a small bowl, whisk together the eggs, vanilla, and zests.
3
In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes.
4
Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate.
5
In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.
6
Bake the cake and let it cool. Cover and store at room temperature for up to 24 hours. Serve at room temperature. Make the syrup and set it aside for up to 4 hours.
7
Place the cooled cake in a resealable plastic bag or cover with 2 layers of plastic wrap. Store for up to 3 months.
8
Refrigerate the cake overnight. Serve chilled or at room temperature.

1222

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, 1/2 teaspoon vanilla extract, 1 teaspoon grated orange zest, 1 teaspoon grated lemon zest, and more.

Yes, Citrus Pound Cake With Cranberry Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Citrus Pound Cake With Cranberry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions