A delightful lemon-cranberry walnut loaf, perfect for brunch or as a sweet treat.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Ensure the oven is fully preheated before placing the loaf inside for even baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
Mix in the lemon zest and juice.
Zest the lemon before juicing for convenience.
In another bowl, combine the flour, baking powder, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Fold in the cranberries and walnuts.
Coat the cranberries and walnuts in a bit of flour to prevent sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
Run a knife around the edges of the pan to help release the loaf.
Prepare the glaze by mixing powdered sugar with lemon juice until smooth.
Adjust the glaze consistency with more sugar or juice as needed.
Drizzle the glaze over the cooled loaf and let it set before slicing.
Place parchment paper under the cooling rack to catch excess glaze.
Slice and serve your Lemon-Cranberry Walnut Loaf. Enjoy!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
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