Cranberry-Orange Pound Cake with White Glaze

Cranberry Orange Pound Cake

Yield: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Cooling Time: 2 hours
  • Total Time: 3 hours, 10 minutes


For the Pound Cake:

  • 1 stick unsalted butter, melted
  • ¾ cup Swerve
  • 3 eggs
  • Zest of 1 orange
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 2 ½ cups almond flour
  • ¼ teaspoon salt
  • ¾ cup unsweetened dried cranberries

For the Glaze


  1. Preheat oven to 350°F.
  2. Line a loaf pan with parchment paper, folding it over the edges of the pan so that the pound cake can be easily removed.
  3. In a large bowl, beat together the softened butter and Swerve with an electric mixer until light and fluffy.
  4. Add the eggs, one at a time, beating after each addition, until fully incorporated.
  5. Add the orange zest, sour cream, and vanilla and mix once more.
  6. Add the almond flour, salt, and cranberries, then mix until fully incorporated.
  7. Spoon the batter into the prepared loaf pan and spread to evenly distribute.
  8. Bake the pound cake until it is no longer jiggly in the middle, about 50 minutes.
  9. Carefully remove the pound cake from the pan and transfer to a cooling rack.
  10. Cool the pound cake to room temperature, about 2 hours.
  11. Place the ingredients for the glaze in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until chips have completely melted.
  12. Allow the glaze to cool, stirring occasionally, until it becomes the consistency of a thin pancake batter.
  13. Pour the glaze over the pound cake. The glaze will firm up more as it cools.
  14. Slice the cake, then enjoy.