Zesty Cranberry Orange Loaf Cake

This Cranberry Orange Loaf Cake is a moist, zesty treat perfect for any occasion! Made with rehydrated dried cranberries, fresh orange juice, and a tangy orange glaze, it delivers bursts of sweet-tart flavour in every bite. The tender crumb is complemented by the vibrant citrus zest, making it an irresistible snack or dessert. This loaf is simple yet elegant for holiday gatherings or as a cosy everyday indulgence!

👇 RECIPE BELOW
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For the Cake:
All-purpose flour: 1 1/2 cups (190 g)
Baking powder: 1 teaspoon (4 g)
Baking soda: 1/4 teaspoon (1 g)
Salt: 1/4 teaspoon (1.5 g)
Unsalted butter, softened: 1/2 cup (115 g)
Granulated sugar: 3/4 cup (150 g)
Eggs: 2 large (100 g)
Zest of 1 orange: Approx. 1 tablespoon (6 g)
Fresh orange juice: 1/2 cup (120 ml)
Sour cream (or Greek yoghurt): 1/2 cup (120 g) I used Yoghurt
Dried cranberries: 3/4 cup (110 g)


For the Orange Glaze:
Powdered sugar: 1 cup (120 g)
Fresh orange juice: 2-3 tablespoons (30-45 ml)
Orange zest (optional): Approx. 1 teaspoon (2 g)

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it.
Bake for 50-60 minutes or until a toothpick inserted in the centre comes clean.

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