Lemon Cranberry Loaf with Icing

So easy and delicious! Is it as bread or is it a cake?

I love the lemony flavor blended the tartness of the cranberries. This combination has just the right amount of sweetness and if you love lemon, like me, it is irresistible.

Serve this delicious (and lovely) loaf as a dessert or for a treat during afternoon tea.

Instructions:

• Preheat oven to 350F
• Grease a 4×8 loaf pan then line with parchment paper so that the paper extends over the sides by an inch.
• In a small bowl add the chopped cranberries and sprinkle with 1 tsp flour and 1 tsp powdered sugar, set aside.
• In medium bowl sift together flour, baking powder and salt, set aside.
• In a large bowl using a stand or hand mixer, cream together butter and sugar till fluffy. About 2 minutes.
• Add the lemon juice, lemon zest, and eggs (one egg at a time).
• Slowly pour in the milk to the mixture.
• Add in the flour mixture 1/2 cup at a time and blend till dough batter forms.
• Using a spatula, fold in batter the previously prepared cranberry mixture and mix until the cranberries are well distributed.
• Pour batter into the prepared loaf pan and bake at 350F for 30 minutes, then lower temperature to 325F and continue baking for another 30 minutes. Note: The bake time may vary depending on your pan type and size. The loaf is ready when it lightly golden brown on top and knife or long toothpick inserted in the middle comes out clean.
• Cool loaf completely before icing with the glaze.

Glaze Icing Instructions:

• Remove cooled loaf from pan, and place on a decorative serving plate.
• In a small bowl combine confectioners sugar, lemon juice and half & Half. (add additional half & half if need to achieve a thick glaze that can be drizzled over the loaf.
• Drizzle 1/2 of the glaze over the loaf or as desired. Serve with additional glaze drizzled over each slice.

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