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13th June 2018

Lemon Cranberry Glazed Loaf

Bursting with vibrant colour and zesty flavour this Lemon Cranberry Glazed Loaf will bring the sunshine into your day and happiness to your tummy. That is exactly how I feel whenever I bake this cake....well just look at it, can you blame me??

Lemon Cranberry Glazed Loaf

The combination of cranberries and lemon is truly a match made in food heaven. It compliments each other so perfectly in baking and cooking in colour and in taste.

This Lemon Cranberry Glazed Loaf has become my favourite ways of bringing this deliciousness together. A soft and moist loaf, glazed with a lemon sugar syrup, it is just so good.

If you are a regular reader of my blog, you would know about my obsession love of loaf cakes so you can find more loaf cake recipes here.  They are my favourite weekday bakes because they are really fuss-free and easy to work with.

Topping or decorating is usually just a drizzle of frosting or a dusting of sugar and it is ready to eat. So adding to my list of loaf cake recipes  is  this beautiful Lemon Cranberry Glazed Loaf

Lemon Cranberry Glazed Loaf

In this loaf, I use dried cranberries, but you can use fresh cranberries if you prefer. It is just that there is always a bag of cranberries in the fridge.

PREVENT THE FRUIT FROM SINKING

Whenever any type of dried fruit is used in baking, I ALWAYS toss it in a bit of flour. This prevents it from sinking to the bottom of the batter while it bakes. I do this for fruit cakes as well, and the fruit is always perfectly distributed in the cake. So do not skip this step.

Lemon Cranberry Glazed Loaf

When you are adding the lemon zest, try to just use the outer yellow part. Lemon zest is the outermost rind of the fruit.  To remove the zest from the fruit, use a sharp paring knife or vegetable peeler.

Peel off only the coloured portion of the rind or you can simply grate it but avoid grating too deep because the white pith can be bitter. The zest is added to the batter and the loaf is baked for between 45 and 50 minutes.

After baking it is left to cool for a while before being glazed with a sugar and lemon syrup.

Lemon Cranberry Glazed Loaf

So go ahead and fill your home with this delicious aroma of Lemon Cranberry Glazed Loaf . Beautiful, easy and so yum

Enjoy ♥

Lemon Cranberry Glazed Loaf

Bursting with vibrant colour and zesty flavour this Lemon Cranberry Glazed Loaf will bring the sunshine into your day and happiness to your tummy
5 from 6 votes
Print Recipe
Prep Time 10 mins
Cook Time 45 mins

Ingredients
  

FOR THE CAKE

  • 1 cup / 100g fresh or dried cranberries tossed in 1 Tablespoon flour
  • 1 ⅔ cup / 200g flour
  • ½ cup / 115g / butter at room temperature , 1 stick
  • 1 cup / 200g white sugar
  • 2 eggs
  • 1 tablespoon / 15 ml / 6 g lemon zest NOTE 1
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup / 125 ml milk

FOR THE SUGAR AND LEMON GLAZE

  • ¼ cup / 60 ml freshly squeezed lemon juice
  • ¼ cup / 50g white sugar

Instructions
 

FOR THE CAKE

  • Preheat the oven to a moderate 350°F / 180°C
  • Grease and line a 9 x 5 inch loaf pan with baking paper, extending over the sides. NOTE 2
  • Toss the cranberries with 1 tablespoon flour and set aside. NOTE 3
  • Cream the butter and sugar until creamy, about 2 minutes
  • Add the eggs and lemon zest and beat until combined.
  • In a separate bowl, sift together the flour, baking powder, and salt. Add half of the sifted flour mixture to the creamed butter , sugar and egg mixture and mix on low speed just until combined.
  • Pour in half of the milk and mix on low speed just until combined.
  • Add the rest of the flour, mixing just until combined, and then the remaining milk.
  • Stir in the cranberries and mix a few seconds longer.
  • Pour the batter into the pan and bake 45-60 minutes, until a skewer inserted comes out clean
  • Cool the cake for 15 minutes in the pan and then remove it from the pan, lifting it out with the baking paper. Remove the baking paper before pouring on the glaze.

FOR THE SUGAR AND LEMON GLAZE

  • To make the glaze, combine the sugar and lemon juice in a small saucepan.
  • Bring the mixture to a boil for 30 seconds.
  • Remove the pan from the heat.
  • Pierce the top of the loaf cake with a skewer
  • You can either pour the glaze over the cake or use a pastry brush to apply the glaze evenly over the top of the loaf.

Notes

  1. Lemon Zest is the outermost rind of the fruit. To remove the zest from the fruit,use a sharp paring knife or vegetable peeler. Peel off only the colored portion of the rind or you can simply grate it but avoid grating too deep because , the white pith can be bitter.
  2. This will help to lift the loaf out of the pan with ease after baking and will also ensure that it does not stick to the pan
  3. Whenever I use any type of dried fruit, I ALWAYS toss it in a bit of flour. This prevents it from sinking to the bottom of the batter while it bakes. I do this for fruit cakes as well, and the fruit is always perfectly distributed in the cake. So do not skip this step.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

LOOKING FOR MORE LOAF CAKE RECIPES...HERE YOU GO

SPICED ORANGE AND HONEY LOAF CAKE

Spiced Orange and Honey Loaf Cake

BANANA BUTTERSCOTCH LOAF

Banana Butterscotch Loaf

LEMON VANILLA COCONUT LOAF

Lemon Coconut Loaf

More Cakes

  • Butterscotch Pineapple Upside Down Cake
  • carrot-chai-cake
    Carrot Chai cake (with not-too-sweet cream cheese frosting)
  • chocolate cake tiramisu
    Chocolate Cake Tiramisu (without eggs and butter)
  • Easy Christmas Fruit Cake (no eggs-no butter)

Reader Interactions

Comments

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    Recipe Rating




  1. Thao @ In Good Flavor says

    June 13, 2018 at 11:57 pm

    This loaf looks incredible, Ashkia!! I always have a bag of dried cranberries around to snack on. I need to make this because I'm drooling over these photos!

    Reply
  2. heather (delicious not gorgeous) says

    June 14, 2018 at 4:05 am

    love how sweet/tart this sounds! warm weather has me craving fruity things, so this lemon and cranberry combo sounds incredible.

    Reply
  3. neil@neilshealthymeals.com says

    June 14, 2018 at 11:40 am

    5 stars
    I must try this cranberries and lemon combo Ashika, it sounds amazing! We both have an obsession for loaf cakes don't we? But this is one I haven't had before. I'm looking forward to trying it. Thanks Ashika!

    Reply
  4. Kelsie | the itsy-bitsy kitchen says

    June 14, 2018 at 4:27 pm

    Oh I love cranberries! They're one of my favorite ingredients to bake with whether they're fresh or dried. SO GOOD! I need a huge slice of this cake for breakfast this morning!

    Reply
  5. Emma @ Bake Then Eat says

    June 15, 2018 at 9:04 am

    I share your love for loaf cakes, far simpler and easier to make but just as delicious as their showy layered counterparts. Lemon anything is a real winner in my house. Pinning for later 🙂

    Reply
  6. Leanne | Crumb Top Baking says

    June 15, 2018 at 3:54 pm

    5 stars
    Lemon and cranberry is a great flavour combo. This cake looks so moist, and I love that golden top! A slice with a cup of tea would be perfect!

    Reply
  7. Neha says

    June 18, 2018 at 5:59 pm

    5 stars
    So bright, moist and summery this bread looks Ashika! I am absolutely loving the the texture, color and that shiny glaze on top.

    Reply
  8. Laura says

    June 18, 2018 at 9:38 pm

    I love your loaf cakes, Ashika! Keep them coming! They are so delicious, and so easy! I also love the addition of the zest - it really adds to the flavor!

    Reply
  9. 2pots2cook says

    June 19, 2018 at 6:38 am

    5 stars
    Love everything that includes lemons ! Keeping this beauty ! Thank you !

    Reply
  10. Jody says

    December 27, 2022 at 7:12 am

    Would buttermilk work in place of milk?

    Reply
    • The Gardening Foodie says

      December 27, 2022 at 4:16 pm

      Hi Jody, sure the buttermilk will work in place of the milk.

      Happy baking 🙂

      Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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