1cup/ 100g fresh or dried cranberries tossed in 1 Tablespoon flour
1 ⅔cup/ 200g flour
½cup/ 115g / butterat room temperature , 1 stick
1cup/ 200g white sugar
2eggs
1tablespoon/ 15 ml / 6 g lemon zestNOTE 1
1 ½teaspoonsbaking powder
¼teaspoonsalt
½cup/ 125 ml milk
FOR THE SUGAR AND LEMON GLAZE
¼cup/ 60 ml freshly squeezed lemon juice
¼cup/ 50g white sugar
Instructions
Prevent your screen from sleeping
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.
Recipe Notes
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.