Ingredients:

  • 1.5 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 0.5 cup full-fat sour cream, room temperature
  • 2 tablespoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh or frozen cranberries
  • 1 cup confectioners' sugar
  • 3 tablespoons fresh orange juice
  • 1 teaspoon melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.
  2. In a small bowl, rub the orange zest into the granulated sugar with your fingertips until the sugar is fragrant and moist.
  3. Sift the 1.5 cups of flour, baking powder, and salt together to ensure aeration.
  4. Using a stand mixer, beat the softened butter and orange-infused sugar on medium-high for 3–5 minutes until pale and fluffy.
  5. Add eggs one at a time, beating well after each addition to maintain the emulsion.
  6. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream and 2 tablespoons of orange juice. Mix until just combined.
  7. Toss cranberries in 1 tablespoon of flour, then gently fold them into the batter using a rubber spatula.
  8. Transfer batter to the pan and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
  9. Whisk confectioners' sugar, 3 tablespoons of orange juice, and 1 teaspoon of melted butter until smooth. Drizzle over the cooled cake.