· 1 1/2 cups all purpose flour
· 1 tsp baking powder
· 1/4 tsp baking soda
· 1/2 tsp salt
· 1/4 cup sour cream
· 2 tbsp finely grated lemon zest (from 2 lemons)
· 1/4 cup fresh lemon juice (from 1 lemon)
· 1 tsp vanilla
· 1 cup butter, softened
· 1 1/4 cup sugar
· 4 eggs, room temperature
· 1 1/2 cups fresh cranberries
1. Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as well.
2. In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.
3. Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.
4. Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.
For the Icing:
· 1/4 cup lemon juice (from 1 lemon)
· 1 cup confectioners’ sugar, sifted
1. Whisk together lemon juice and confectioners’ sugar until there are no lumps. Drizzle over cooled cake.
Recipe from foodess.com
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