Description
A moist and flavorful bundt cake infused with cranberries and orange zest, topped with a tangy citrus icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh cranberries
- For the icing: 1 cup powdered sugar, 2 tbsp orange juice, 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light. Add eggs one at a time.
- Mix in sour cream, orange juice, zest, and vanilla.
- Fold in dry ingredients until just combined. Stir in cranberries.
- Pour batter into pan and bake for 45-50 minutes.
- Cool for 15 minutes before removing from pan.
- Whisk powdered sugar, orange juice, and lemon zest for icing. Drizzle over cooled cake.
Notes
- Use fresh cranberries for best texture.
- Adjust icing thickness with more juice or sugar.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cranberry orange bundt cake, citrus icing, holiday dessert, easy cake recipe