Merry Christmas, y’all!
My week to host Project Pastry Queen fell during Christmas so I picked the most Christmasy recipe I could find: Glazed Lemon-Cranberry Loaf Cake.
It’s “just” a small loaf cake scented with lemon zest, studded with fresh cranberries, and topped with a lemon syrup that soaks into the cake. I brought the cake to Christmas Eve dinner and it “just” went over really well.
I stayed true to the recipe but have no doubt it would work as beautifully with orange instead of lemon.
Glazed Lemon-Cranberry Loaf Cake
A moist lemony cake studded with fresh cranberries and glazed with a lemon syrup.
- For the cake:
- 1 cup fresh cranberries
- 1 2/3 cup flour + 1 Tbsp flour
- 1/2 cup butter, at room temp
- 1 cup sugar (I reduced to 2/3 cup)
- 2 eggs
- 1 Tbsp lemon zest
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (I used 0% fage)
- For the glaze:
- 1/4 cup lemon juice
- 1/4 cup sugar
- Preheat the oven to 350.
- Spray a 9 x 5 inch loaf pan with cooking spray.
- Toss the cranberries with 1 Tbsp flour and set aside.
- Cream the butter and sugar until fluffy, 2-3 minutes.
- Add the eggs and lemon zest and beat until thoroughly combined.
- Stir together the flour, baking powder, and salt. Add half of the mixture and mix on low speed just until combined.
- Add half of the milk and mix on low speed just until combined.
- Add the remaining flour, mixing just until combined, and then the remaining milk.
- Add cranberries and mix a few seconds longer.
- Pour the batter into the pan and bake 45-60 minutes, until a skewer comes out with moist crumbs attached.
- Cool the cake for 15 minutes and then remove it from the pan.
- To make the lemon glaze, combine the sugar and lemon juice in a small saucepan.
- Bring the mixture to a boil for 30 seconds.
- Remove the pan from the heat.
- Gently pierce the top of the loaf cake many times with a toothpick.
- Use a pastry brush to apply the warm glaze evenly over the top of the loaf.
- Slice into ~10 slices to serve.
- Store leftovers tightly wrapped, will keep ~3 days.
Yields: 10 slices
Estimated time: 1 hour 15 minutes
Check out how the other Project Pastry Queen members fared with their cakes.