Orange Cranberry Pound Cake

½ cup unsalted butter (room temperature)
1 ¼ cups granulated sugar
zest of 1 orange
2 large eggs (room temperature)
½ teaspoon vanilla extract
1 12 ounce bag fresh/frozen cranberries
1 ½ cups + 1 teaspoon all purpose flour, divided
½ teaspoon aluminum free baking powder
½ teaspoon sea salt
½ cup sour cream (room temperature)

for the glaze:
1 tablespoon freshly squeezed orange juice
1 tablespoon milk
1 cup confectioners' sugar

Preheat oven to 350*F. Grease 9×5 inch loaf pan with butter (or use cooking spray), then line with parchment, first with a sheet covering the long side of the pan, then with a sheet covering the short side of the pan, with about an inch or two of overhang on all sides. Grease the top of the parchment with butter.

Whisk 1 1/2 cups flour, baking powder, and salt in a medium bowl, set aside.

Beat the sugar and orange zest on medium to break down the oils in the zest. Add the butter and cream on medium speed until light and fluffy, about 4-5 minutes, scraping down the bowl as necessary. Add eggs, one at a time until blended, then add vanilla.

Reduce speed to low and add the flour in 3 batches, alternating with the sour cream, beginning and ending with the flour. Be careful not to overmix. With a spatula, scrape the batter off the sides and bottom of the bowl and fold to mix. Add cranberries, sprinkle with 1 teaspoon flour; fold to mix. Transfer batter to prepared loaf pan.

Bake for 1 ¼ hours or until an inserted toothpick or cake tester comes out clean. Cool in the pan on a wire rack for 20 minutes, then remove to wire rack sitting on a baking sheet to cool completely.

Prepare glaze. Whisk confectioners' sugar, milk, and orange juice until smooth. Drizzle over cake.

When glaze has set, transfer cake to serving platter before cutting.

(somewhat adapted from Everyday Food, July/August 2010)