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+ servings

Cranberry Lemon Loaf with Lemon Icing

Prep Time 15 mins
Cook Time 55 mins
Servings 12


  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup sour cream
  • 2 tbsp finely grated lemon zest from 2 lemons
  • ¼ cup fresh lemon juice from 1 lemon
  • 1 tsp vanilla
  • 1 cup butter softened
  • 1 ¼ cup sugar
  • 4 eggs room temperature
  • 1 ½ cups fresh cranberries

For Glaze:

  • ¼ cup lemon juice from 1 lemon
  • 1 cup confectioners' sugar sifted


  • Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as well.
  • In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.
  • Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.
  • Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.
  • To make glaze, whisk together lemon juice and confectioners' sugar until there are no lumps. Drizzle over cooled cake.