Cranberry Orange Cornmeal Pound Cake is a perfect holiday dessert. It’s a twist on your average pound cake, made with cornmeal, buttermilk, and orange zest.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 10
Calories 395kcal
Author Sandra
Ingredients
3/4cupunsalted butterroom temperature
1 1/2cupsgranulated sugar
2large eggs
1large egg yolk
1/2cupyellow cornmeal
1cupall-purpose flour
1/8teaspoonbaking soda
1/8teaspoonbaking powder
1/2cupbuttermilkroom temperature
1tspvanilla extract
1/4cuporange zestsave orange for juicing
Cream Cheese Glaze
1/2cuppowdered sugar
4ouncescream cheesesoftened
2teaspoonsmilk
1orange, juiced
Garnish
dried cranberries
orange slices
Instructions
Preheat oven to 350 degrees.
In the bowl of your mixer, add butter, sugar, and cream on high speed for 3-4 minutes until light and fluffy.
Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.
Next, turn mixer down to low speed and add in cornmeal, flour, and baking soda until well blended into batter.
Add buttermilk and vanilla extract and continue to mix until batter is smooth and well incorporated.
Spray a loaf sized baking pan with non-stick baking spray.
Add batter to loaf pan and bake in oven for 30-40 minutes or until toothpick inserted in center of cake comes out clean.
Take loaf pan from oven and cool for 10 minutes, while making glaze.
Glaze
Place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended.
Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition.
Drizzle warm cake with glaze.
Cool completely on wire rack. Garnish with cranberries and orange sections, if desired. Serve, and enjoy!