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5 from 6 votes

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
Course Dessert / Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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