CRANBERRY-SWIRLED POUND CAKE
Makes 1 (9x5-inch) cake
¾ cup unsalted butter, softened
1⅓ cups plus 1 tablespoon granulated sugar, divided
2 teaspoons orange zest
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cardamom