This zippy lemon cran loaf was the result of a leftover bag of sad Christmas cranberries in my crisper.
Perfect for a quick breakfast or an afternoon pick me up with a cup of tea.
Lemon Cranberry Loaf
- 1/2 cup butter
- 3/4 cup sugar
- 1 Tbsp lemon zest
- 1/4 tsp salt
- 2 eggs
- 1 3/4 cup flour, plus 1 Tbsp more
- 1/2 Tbsp baking powder
- 1 cup buttermilk or milk
- 1 cup cranberries, fresh or frozen
Grease and line a 5×9 inch loaf pan with parchment paper. Preheat your oven to 350°F.
In the large bowl beat the sugar into the lemon zest and the salt. You want bruise the zest to release their oils. Add the butter and beat until light and fluffy. Mix in the eggs one at a time.
Sift the 1 3/4 cup flour and the baking powder and mix in 1/3 of the flour mixture into the butter egg mixture. Add 1/2 the buttermilk and mix through. Repeat with the flour and buttermilk ending with the flour.
Toss the cranberries with 1 Tbsp flour and incorporate into the batter. Pour into the prepared pan and bake for about an hour or until an inserted toothpick comes out clean.
Cool loaf in the pan for 10 minutes and then poke several holes into the top of the loaf using a skewer making sure the holes reach all the way to the bottom of the loaf. These holes will absorb the glaze.
- 1/4 cup sugar
- 1/4 cup lemon juice
Place the sugar and the lemon juice in a small saucepan and bring to a boil. Allow the mixture to boil for a minute and then brush it liberally onto the top of the warm cake.
Once the cake has cooled, gently ease it out of the pan and remove the parchment.