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??
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
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.
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.
So go ahead and fill your home with this delicious aroma of Lemon Cranberry Glazed Loaf . Beautiful, easy and so yum
- 1 cup / 100g fresh or dried cranberries tossed in 1 Tablespoon flour
- 1 ⅔ cup / 200g flour
- 1/2 cup / 115g / butter at room temperature , 1 stick
- 1 cup / 200g white sugar
- 2 eggs
- 1 Tbsp / 15 ml / 6 g lemon zest NOTE 1
- 1 ½ teaspoons baking powder
- ¼ tsp salt
- ½ cup / 125 ml milk
- ¼ cup / 60 ml freshly squeezed lemon juice
- 1/4 cup / 50g white sugar
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 Tbsp 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.
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.
- 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.
- 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
- 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.
LOOKING FOR MORE LOAF CAKE RECIPES…HERE YOU GO