Moist Cranberry Lemon Loaf Recipe
A moist and tangy loaf with the perfect balance of sweet and tart flavors from cranberries and lemon.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in milk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in cranberries.
- Pour batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Use fresh cranberries for a tangier taste.
- Dust with powdered sugar for extra sweetness.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg