Citrus Pound Cake With Cranberry Syrup

Photo by Sang An
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  • Serves 8-12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 378 calories
    • Calories 40 calories from fat
    • Fat 17 g
    • Sat Fat 10 g
    • Cholesterol 110 mg
    • Sodium 85 mg
    • Protein 3 g
    • Carbohydrate 56 g
    • Sugar 39 g
    • Fiber 1 g


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


  1. Heat oven to 325° F. Butter a 9-by-5-inch loaf pan.
  2. In a small bowl, whisk together the eggs, vanilla, and zests. 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.
  3. 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.
  4. 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.