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Cranberry Lemon Loaf with Lemon Icing Recipe

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This recipe for Cranberry Lemon Loaf with Lemon Icing is from "WHEELIE GOOD RIDERS' RECIPES", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ Cup All purpose Flour
1 tsp. Baking Powder
¼ tsp baking soda
½ tsp salt
¼ Cup Sour Cream
1 ¼ Cup Sugar
¼ cup fresh lemon Juice from 1 Lemon
1 tsp Vanilla
1 Cup Butter Softened
4 Eggs room temperature
1 ½ Cups fresh cranberries
2 Tbsp finely Grated lemon zest from 2 Lemons

For Glaze:
¼ Cup Lemon Juice from 1 Lemon
1 Cup Confectioners' Sugar Sifted
Directions:
Directions:
Preheat the oven to 325ºF. Grease a 9" x 5" 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 ⅓ of flour mixture, followed by ½of sour cream mixture, and repeat, ending with the last ⅓ of the flour mixture. Be sure to pause the mixer occasionally to scape 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 center 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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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