1/2teaspoonfine salt, reduce to 1/4 tsp if using salted butter
6Tablespoonsunsalted butter, at room temperature
1cupwhite granulated sugar
Zest of 1 lemon, about 1 Tbsp
2largeeggs, 1 at a time, at room temperature
1/2cupmilk, whole milk (3%) recommended
1cupfresh cranberries, *see Note 1 for using frozen or dried cranberries
Glaze:
1/2cupicing/confectioners' sugar
2-3Tablespoonslemon juice
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Instructions
Preheat oven to 325F (regular bake/not fan assisted). Grease an 8x4 or 4x10 loaf pan and line the bottom and long sides with a sheet of parchment paper that extends over the sides by an inch or so (for easy removal). Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside about 2 teaspoons of flour to dust the cranberries later.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium-low speed, until lightened in colour, about 1-2 minutes. Mix in the lemon zest.
Add the eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.
Add the flour mixture, alternately with the milk, mixing until well combined.
Toss the cranberries with the reserved 2 teaspoons of flour, then gently fold the cranberries into the batter. Pour the batter into the prepared loaf pan. Smooth top of batter.
Bake in a preheated 325F for 50-60 minutes, or until lightly golden in colour and a tester comes out clean. (mine took 55 min in light coloured 4x10 loaf pan.
Remove from oven and allow to cool in pan for 5 minutes, before lifting onto a wire rack using the parchment paper (allow to cool 10 minutes if not using parchment). Peel off parchment and allow to cool completely before drizzling the glaze over-top.
To prepare the glaze, combine the icing sugar and lemon juice, adding enough lemon juice until you have a glaze that is just thin enough to pour off a spoon. Drizzle over cooled cake, then let stand 20-30 minutes to allow the glaze to set before slicing.
Notes
Frozen cranberries will work fine. Use from frozen. Do note that the loaf may take a few extra minutes in the oven to bake thoroughly. Dried cranberries will technically work, though they are obviously sweeter than either fresh or frozen cranberries. You may wish to reduce the sugar in the loaf slightly (by 2-4 Tbsp) to compensate. Don't reduce the sugar too much, or it will affect the texture/moistness of the loaf.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find Step-by-Step photos there, that you might find helpful.