Cranberry Lemon Loaf
A moist and tangy lemon loaf studded with fresh cranberries, creating a delightful balance of sweet and tart flavors. A simple glaze on top enhances its citrusy freshness.
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 1/2 cup fresh cranberries
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Directions
- Preheat oven to 350F (175C) and grease a loaf pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs, then alternate adding milk and flour mixture.
- Stir in lemon zest and cranberries.
- Pour into loaf pan and bake for 50-55 minutes.
- Mix powdered sugar and lemon juice for glaze and drizzle over cooled loaf.
Notes
- Use fresh lemon juice for the best flavor.
- Add a handful of chopped nuts for extra crunch.
- Wrap tightly to keep moist.
- Perfect for breakfast or afternoon tea.
- Can be frozen for up to 3 months.
Lemon loaves are a popular baked good worldwide, loved for their light yet rich flavor profile. The tartness of cranberries complements the citrusy brightness of lemon, making this a refreshing treat.Cranberries have long been used in baking for their ability to add a burst of tartness to sweet dishes. Their natural acidity enhances the flavors in baked goods, making them a fantastic addition to this loaf.