Glazed Cranberry Lemon Loaf

Directions

1. 1
   Preheat oven to 325F (regular bake/not fan assisted). Grease an 8x4 or 4x10 loaf pan and line the bottom and long sides with a sheet of parchment paper that extends over the sides by an inch or so (for easy removal). Set aside.
2. 2
   In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. 3
   about 2 tsp of flour and set aside.
4. 4
   In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium-low speed, until lightened in colour, about 1-2 minutes.
5. 5
   Mix in the lemon zest.
6. 6
   Add the eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.
7. 7
   Add the flour mixture, alternately with the milk, mixing until well combined.
8. 8
   Fold in the cranberries, then pour the batter into the prepared loaf pan. Smooth top of batter.
9. 9
   Bake in a preheated 325F for 50-60 minutes, or until lightly golden in colour and a tester comes out clean. (mine took 55 min in light coloured 4x10 loaf pan.
10. 10
    Remove from oven and allow to cool in pan for 5 minutes, before lifting onto a wire rack using the parchment paper (allow to cool 10 minutes if not using parchment). Peel off parchment and allow to cool completely before drizzling the glaze over-top.
11. 11
    To prepare the glaze, combine the icing sugar and lemon juice, adding enough lemon juice until you have a glaze that is just thin enough to pour off a spoon.
12. 12
    Drizzle over cooled cake, then let stand 20-30 minutes to allow the glaze to set before slicing.