Zesty Cranberry Orange Bundt Cake with Vanilla Citrus Glaze

Ingredients

• •2 1/2 cups all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1 cup unsalted butter, softened
• •1 3/4 cups granulated sugar
• •4 large eggs
• •1 tablespoon vanilla extract
• •1 tablespoon orange zest
• •1/2 cup fresh orange juice
• •1/2 cup sour cream
• •1 1/2 cups fresh or frozen cranberries, coarsely chopped
• •2 cups powdered sugar (for glaze)
• •2 tablespoons orange juice (for glaze)
• •1 teaspoon vanilla extract (for glaze)
• •1 teaspoon lemon juice (for glaze)

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. 3

   In a large mixing bowl, cream the butter and granulated sugar until light and fluffy using a hand or stand mixer.

4. 4

   Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and orange zest.

5. 5

   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the orange juice and sour cream, starting and ending with the dry ingredients.

6. 6

   Fold in the chopped cranberries gently to distribute them evenly throughout the batter.

7. 7

   Pour the batter into the prepared Bundt pan and spread it evenly with a spatula.

8. 8

   Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. 9

   Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

10. 10

    To make the glaze, whisk together the powdered sugar, orange juice, vanilla extract, and lemon juice until smooth and pourable.

11. 11

    Once the cake has cooled, drizzle the glaze evenly over the top and sides of the Bundt cake, letting it drip down naturally.

12. 12

    Allow the glaze to set for about 15 minutes before slicing and serving.