Ingredients:
- For the Bread:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest, finely grated
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
2. Mix Wet Ingredients:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk, vanilla extract, lemon zest, and lemon juice.
3. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Add Cranberries:
- Gently fold in the dried cranberries.
6. Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the bread is completely cool, drizzle the glaze over the top.
Enjoy your delicious Lemon Cranberry Bread!