Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.
Why You'll Love It
Amazing flavour. This loaf has the perfect lemon flavour thanks to lemon juice and lemon vest. The sweetened lemon flavour pairs perfectly with the tart cranberries.
Perfect for holiday baking. Cranberries always make me think of Christmas. This loaf is great to serve on Christmas morning or at holiday parties.
Easy to make. It looks like there are lots of steps but the recipe is easy to follow and simple to make.
How to Make Glazed Lemon Cranberry Loaf
Preheat oven to 325 F. Line a loaf pan with parchment paper.
Loaf Batter
In a large bowl cream together butter and sugar until light and fluffy (usually take about 5 minutes).
Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes. Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl whisk together flour, salt, baking soda, and baking powder.
While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients. Fold in the cranberries.
Add batter to your lined loaf pan.
Bake for 1 hour or until a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Glaze
In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice. Drizzle the glaze over you cooled cake. Let the glaze dry before slicing.
Frequently Asked Questions
Storing the Loaf
This loaf should be stored in an airtight container at room temperature and keeps well for three days.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
Do I Have to Use Room Temperature Ingredients?
Yes, you do. Having your cold ingredients at room temperature allows them to better mix in to the batter so your loaf is light and fluffy.
If your like me and forget to take stuff out of the fridge, just microwave your butter and sour cream for a few sends until it's at room temperature.
For the eggs run them under warm water for a few minutes.
Can I Make the Glaze Thicker?
You can make the glaze as thick or as thin as you like, you can even leave it off if you want. For a thicker glaze start with 1 tbsp lemon juice and mix it in. Add small amounts of lemon juice until you get the texture of glaze you want.
If you make this glazed lemon cranberry loaf please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Glazed Cranberry Lemon Loaf
Equipment
- 9x3 loaf pan
Ingredients
Loaf Batter
- 1/2 C salted butter at room temperature
- 1 C white sugar
- 3 large eggs at room temperature
- 1 tbsp lemon zest about 1 large lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 & 1/2 C all purpose flour spooned and levelled
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 C sour cream at room temperature
- 1 & 1/4 C cranberries
Glaze
- 1 C powdered suga
- 2 tbsp lemon juice
Instructions
- Preheat oven to 325 F. Line a loaf pan with parchment paper.
Loaf Batter
- In a large bowl cream together butter and sugar until light and fluffy (usually take about 5 minutes).1 C white sugar, 1/2 C salted butter
- Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.3 large eggs
- Stir in the lemon zest, lemon juice, and vanilla extract.1 tbsp lemon zest, 1 tbsp lemon juice, 1 tsp vanilla extract
- In a separate bowl whisk together flour, salt, baking soda, and baking powder.1 & 1/2 C all purpose flour, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp baking powder
- While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.1/3 C sour cream
- Fold in the cranberries.1 & 1/4 C cranberries
- Add batter to your lined loaf pan and bake for 1 hour or until a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Glaze
- In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.2 tbsp lemon juice, 1 C powdered suga
- Drizzle the glaze over you cooled cake. Let the glaze dry before serving.
Notes
Jan
Does this have to be refrigerated
Jessie M
No, I store mine in an airtight container at room temperature.
Jan
Can I freeze this loaf
Jan
Can I freeze this loaf ? Thank you
Sherri
Can I use frozen cranberries?
Jessie M
You can, but defrost them first.
Jean A Jinkinson
I followed the recipe exactly and could not be happier with the results everyone loved it!
Jessie M
Glad you liked it :)
Shannon
I made these in 8 mini loaf tins, cutting the bake time in half. Also, I used frozen cranberries, lightly floured, and they were fantastic! Everybody loved them.
Beverly
Thanks for your post. Did you use the cranberries while they were still frozen?
Louise Cormier
Great easy loaf ,good too
Cp
I made this today with frozen cranberries. It was so good. It didn't need the glaze. I will definitely make this again during the holidays. Thank you for the recipe!
Cindi
I have made this delicious loaf many times. Sometimes as a single loaf or dividing mixture into 3 smaller loaf pans to give as a take home gift with a copy of the recipe. Frozen or fresh blueberries work as well.
Regina Mctague
Fresh cranberries? Do I cook to soften them up? 🤔
Jessie M
Yes, fresh cranberries. They will soften up while baking :)
Debbie Davis
So do you cook the cranberries first before you mix them in or not?
Jessie M
No, you just add the fresh cranberries into the loaf and they soften while baking.
Amanda
When you divide into smaller
Loafs how long do you bake for?
Linda A Davis
Loved this recipe plus your great writeup and explanations. Thank you!
Linda
Jessie M
Thank you for the nice comment! Glad you liked it :)
Heidi K.
Wonderful recipe, both tangy and sweet.
I doubled this recipe and made two loaves. Enjoyed by all.
Gloria
This recipe is great! I converted to GF using King Arthur one for one GF flour, it was moist and delicious! I also spread between 4, 8oz mini ceramic loaf crocs, just be sure to grease/butter each pan. No parchment paper needed! Great for small holiday tokens!☺️
Janice
Great recipe Jessie. I replaced the vanilla extract with lemon extract and used Greek flavoured lemon yogurt. I didn’t use the glaze. Did you use whole or chopped cranberries? Thanks
Gail Redditt
I have made this recipe twice in the last couple of weeks . So delicious
I am a recipe tweeter and did not have to with this one 😊
Matt
Thank you x 1 million for being the first recipe I've EVER seen to include the ingredient measurements with the instructions. It made making this so much easier to make. Can't wait to try it!
Marsha
Such a light loaf and good and tart for me. I loved it. I didn’t use glaze this time but may later if I want it sweeter.
Liz Price
What size loaf pan?
Jessie M
I use a 9x3 loaf pan.
Kristi E
Made this recipe and baked in a 4 loaf mini pan and baked it for 40 mim also substituted orange zest and fresh squeezed orange juice from the oranges I zested and I think they turned out great but if you want an extra citrus pop use lemon or orange extract instead of vanilla extract
Tisha
Love love love this recipe! I usually don't do reviews but after making it regularly for 2 years I figured it was time haha
This loaf is beautifully tangy and the glaze gives a nice sweet touch when you want it a little sweeter.
I have frozen it unglazed and it was fine when it was thawed although it usually gets eaten long before it would be stale or need to be frozen anyway. When I froze it glazed I found the top got a bit soggy.
I've also made it without zest if I don't have fresh lemons on hand. I just up the amount of lemon juice and while it doesn't give the same bright flavour of zest it's still very good. I've used vanilla extract and lemon extract. Both have been enjoyed immensely.
Don't hesitate! Make it....NOW 🤣
Deb
I don’t often leave reviews, but this loaf was exceptional!! The star ingredient was the whole cranberries- so tart and delicious. I loved the tangy lemon flavour in the loaf and the glaze -- (I did have to substitute the vanilla extract with lemon extract as I discovered too late I was out of vanilla) but it worked out great. It also looks beautiful when cut. Excellent, excellent recipe that I will pull out any time I want to show off my baking skills (but it’s actually quite easy to make!😉
Lori
Great recipe! Love how you include measurements in instructions so I don’t have to go back to list to see how much. I’ll be making this again!
Vickie
Delishious! I added some chopped pecans! Did not have sour cream on hand so added plain Greek yogurt. Will definitely make again and again. Thanks for the great recipe.
Kay
Thank you so much for including measurements in the instructions, love that! I also love the loaf. Delicious!
Jessie M
Glad you liked it :)
Sharon
Turned out so moist and delicious. I added an extra tablespoon of lemon juice as my family are lemon lovers!
Lynn Thomas
Turned out beautiful thanks
Debbie E
Amazing recipe! I’m not a baker and this came out delicious! Sending to my granddaughter’s school for teacher appreciation day.
Carol
I just made this. I doubled the recipe and it turned out so good! I will be making this again and again. Thank you!
Susan Hanson
Love it. No longer getting it at Starbucks
Alex
Delicious!😋 disappeared in couple hours.
Jen T
Amazing!! Follow the instructions as they are, you cant go wrong. My new FAVORITE that is great for brunches, dessert, or a snack.
Dee Decheubel
Your recipe was a joy to follow as I love it when the measurements are sprinkled along the instructions. I'm so happy that this recipe called for lemon, because I had a lemon I didn't have an orange. The batter taste absolutely amazing and I cannot wait to eat this yummy treat.
Cori Godfrey
Hi Jessie! I had to come and tell you that my husband loves, loves, loves this! I have made him a peach cobbler for years and today he said "this is even better than the peach cobbler!" So, I knew he loved your recipe!! Thank you for sharing it.
Cori and Archie from Canada
Jessie M
Thank you for telling me! I am so glad you both love it :)
Alaura Brown
This is the best loaf I have ever made! It was a huge hit and one of my new favorite recipes.
Lisa
Are you using fresh cranberries?
Jessie M
I prefer using fresh but you can use frozen as well :)
Susan
Can I use unsalted butter for this recioe?
Jessie M
You can, just add 1/4 tsp more salt to the recipe.
Tania M
Great recipe
Clare McGrath
I’m a beginner and I felt my loaf turned out well.
Katie Wilson
Greetings from Grande Digue, New Brunswick, Canada. Christmas music is on, along with the oven. I made this yummy loaf as a gift for my French-Acadian neighbors up the lane. It looks so pretty with the cranberries and who doesn't love lemon. I always add more lemon for a bigger punch. No snow in this part of Canada. We lost it all to seasonably warm temperatures. I don't care, as we are happy to be together, put away the briefcases, and tuck into some Christmas baking and a glass of pinot.
Kelly Nephin
great recipe. I make cranberry juice I dry off the cranberries when a jar is done and make this recipe. so good. sometimes add blueberries to it as well.
Lori Gordon
Love it! would make it again.
Clair
This is a delicious recipe! I’d like to make it in a Bundt pan next. Do I need to scale the recipe or will this be enough?