Preheat oven to 350F

Grease a 4x8 loaf pan then line with parchment paper so 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 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

Add in the flour mixture (set aside) 1/2 cup at a time and blend till smooth and creamy.

Fold the cranberry mixture into the batter until the cranberries are well distributed. Then pour batter into the prepared pan. Bake at 350F for 30 minutes, then lower temperature to 325F and continue baking for about 30 minutes. The bake time will vary depending on your pan type and size. The loaf should be lightly golden on top and knife or long toothpick inserted in the middle comes out clean.

Cool loaf completely before icing with the glaze.

Remove cooled loaf rom 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 as desired. Serve with additional glaze drizzled over each slice.