Glazed Lemon Cranberry Loaf

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

Jessie M

Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course dessert

Cuisine American, Canadian

Servings 1 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

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.

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