: Cranberry Orange Pound Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. This ensures that the pound cake won’t stick to the pan during baking, and it helps with a smooth release when it’s time to serve.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon (if using). This step ensures the dry ingredients are evenly distributed, preventing clumps and making sure the cake rises evenly during baking.
3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for 3-4 minutes, or until the mixture becomes light and fluffy. This process incorporates air into the butter and sugar, creating a lighter, softer texture for the pound cake.
4. Add the eggs, one at a time, beating well after each addition. This ensures the eggs are fully incorporated, helping create a smooth batter. Once all the eggs are added, stir in the vanilla extract, orange zest, and orange juice. The orange zest will give the cake a bright, citrusy fragrance, while the juice adds moisture and depth of flavor.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can result in a dense cake. The sour cream adds moisture to the cake, ensuring it remains soft and tender.
6. Fold in the cranberries gently, ensuring they are evenly distributed throughout the batter. If you’re using frozen cranberries, make sure to gently fold them in without thawing to prevent the color from bleeding into the batter. If desired, you can lightly coat the cranberries in flour before folding them in to prevent them from sinking to the bottom during baking.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
8. Bake the cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown on top and have a slight dome. If the top begins to brown too quickly, you can tent it with foil during the last 10 minutes of baking.
9. Once the cake is done, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely before glazing. Cooling the cake before glazing will prevent the glaze from melting into the cake.
   

   To Make the Glaze