Cranberry Lemon Loaf with Lemon Icing
With it's upbeat yellow hue and bright flavour, this Cranberry Lemon Loaf recipe is pure sunshine. I love the tart lemon icing drizzled over top.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 325kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 301mg | Potassium: 56mg | Fiber: 2g | Sugar: 27g | Vitamin A: 598IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg