Wednesday, September 18, 2013

Tasty Tuesday: Cranberry Lemon Loaf

This is my latest thing that I have been baking.  It is so yummy.  I got the basis of the recipe from Chatelaine Magazine.

  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 1/2 tsp lemon zest ( or add lemon extract to wet ingredients)
  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 2  eggs
  • 1 tsp (5 mL) vanilla
  • 2/3 cup (150 mL) milk
  • 1 cup fresh or frozen cranberries
For the glaze
  • 1 cup sifted icing sugar
  • 2 to 3 tbsp lemon juice   

  • Preheat oven to 350F. Grease a 9×5-in. loaf pan. Stir flour with baking powder and salt in a small bowl. Stir in lemon zest. Beat butter in a large bowl, using an electric mixer on medium. Gradually beat in sugar. Beat for 2 min. Beat in eggs, vanilla and milk. Fold in flour mixture just until combined. Add cranberries. Don’t overmix. Pour into loaf pan and smooth top.
  • Bake in centre of oven until golden and cake tester inserted into centre of loaf comes out clean, 55 to 65 min. Don’t worry if the tops of your loaf cracks: Because it sets before batter has fully risen, it will split as it bakes. Transfer pan to a rack. Cool loaf in pan 10 min.
  • Stir icing sugar with lemon juice in a small bowl until smooth. Brush glaze overtop warm loaf, letting glaze run down the sides. Let cool completely in pan

I've made it in a loaf pan which is more 8 by 3.  I also used my mini loaf pans and cooked it for about 40 mins.  The cranberries add a great flavour as they burst open as the loaf cooks.  

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