Cranberry Pound Cake for Christmas

Components:

1. One cup of softened unsalted butter
2. One and a half cups of granulated sugar
3. Four big eggs
4. Two and a half cups all-purpose flour and one teaspoon of vanilla extract
5. One teaspoon of baking powder
6. 1/4 teaspoon of salt
7. One cup of sour cream
8. 1 1/2 cups of thawed or frozen fresh cranberries
9. 1/4 cup orange juice (for flavor, if desired)
10. One orange’s zest (optional; adds flavor)

Directions:

• Grease and flour a loaf pan and preheat the oven to 350°F (175°C).
• Beat the sugar and butter until they are light and fluffy.
• Beat thoroughly after adding each egg one at a time. Add vanilla extract and stir.
• Mix the flour, baking powder, and salt in a another basin.
• Starting with the dry ingredients and concluding with the sour cream, add the dry components to the butter mixture in turn.
• Add orange juice, zest (if using), and cranberries and fold gently.
• Fill the loaf pan with batter, then level the top.
• A toothpick should come out clean after 55 to 65 minutes of baking. Before taking it out of the pan, let it cool.