Fluffy Cranberry Orange Cake (Ready-to-Print Version)

Light, fluffy cake bursting with cranberries and fresh orange zest for a bright flavor.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt

→ Wet Ingredients

05 - ¾ cup unsalted butter, softened
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 cup whole milk
09 - Zest of 1 large orange
10 - Juice of 1 large orange

→ Fruits

11 - 1 cup fresh or frozen cranberries

→ Optional

12 - Powdered sugar for dusting

# Step-by-Step Guide:

01 - Preheat oven to 350°F and grease a 9×13-inch baking pan.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Beat softened butter in a separate bowl until creamy.
04 - Add eggs one at a time to the butter, mixing well after each addition. Stir in vanilla extract, orange zest, and orange juice.
05 - Gradually add dry ingredients to the wet mixture alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Gently fold fresh or frozen cranberries into the batter.
07 - Pour batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

# Handy Tips:

01 - To ensure a light texture, avoid overmixing the batter once dry ingredients are combined.

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