Glazed Lemon Cranberry Loaf
A soft and moist lemon bread filled with cranberries and topped with a delicious lemon glaze.
Equipment
- 9x3 loaf pan
Ingredients
Loaf Batter
- ½ C salted butter at room temperature
- 1 C white sugar
- 3 large eggs at room temperature
- 1 tablespoon lemon zest about 1 large lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ½ C all purpose flour spooned and leveled
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ C sour cream at room temperature
- 1 ¼ C cranberries
Glaze
- 1 C powdered sugar
- 2 tablespoon lemon juice
Instructions
Preparation
- Preheat oven to 325 F. Line a loaf pan with parchment paper.
- In a large bowl cream together butter and sugar until light and fluffy (usually takes about 5 minutes).
- Add eggs one at a time and mix in completely before adding the next egg. Continue to mix for another 2 minutes after all eggs are added.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl whisk together flour, salt, baking soda, and baking powder.
- While continuing to mix, add in ⅓ of the dry ingredients, half of the sour cream, another ⅓ of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
- Fold in the cranberries.
- Add batter to your lined loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Glazing
- In a medium sized bowl add lemon juice and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.
- Drizzle the glaze over your cooled cake. Let the glaze dry before serving.
Notes
Spooned and leveled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the excess.
Nutrition
Serving: 1loaf
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