Description
A delightful Cranberry Orange Loaf Cake that is perfect for tea time or as a festive dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup low-fat Greek yogurt (or sour cream)
- ¼ cup orange juice (freshly squeezed)
- Zest of 1 large orange
- 1 ½ cups fresh or frozen cranberries (tossed in 1 tbsp flour)
- ½ cup powdered sugar (for glaze, optional)
- 2 tbsp orange juice (for glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, yogurt, orange juice, and zest.
- Gradually add dry ingredients to wet ingredients until just combined. Gently fold in the cranberries.
- Pour batter into prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let loaf cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with orange glaze once cooled, if desired.
- Cut into slices and enjoy with tea, coffee, or as a festive dessert.
Notes
- For best results, use fresh cranberries.
- The cake can be stored in an airtight container for up to 4 days.
- This loaf also freezes well, wrapped tightly in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg