This cranberry and lemon loaf is a seasonal favourite at Lahloo Pantry. Zesty, moist and fruity, with a bit of crunch from the sliced almonds, it’s perfect with a cup of Darjeeling and a good book.
- 1 3/4 cups all purpose flour
- 1.5 tsp baking powder
- 1 cup sugar
- Pinch of salt
- 6oz unsalted butter at room temperature
- 3 eggs
- 1/2 cup of sour cream
- 1.5 tbsp finely grated lemon zest
- 1.5 tbsp lemon juice
- 2 1/4 cups of fresh cranberries
- slice almonds to decorate
In a medium size bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sour cream, lemon zest and lemon juice.
In the mixer beat the butter and sugar on medium speed until blended, it will take 2-3 minutes. Add the eggs one at a time, beating well after each addition until fully mixed in.
Reduce the mixer speed and alternately beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream mixture and repeat, ending with the last of the 1/3 of the flour mixture.
Beat until blended smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (make sure you save some for decoration!)
Spoon into a loaf tin and bake at 190c for 25 minutes. Cover with foil and bake for another 25-30 minutes.
For the glaze combine 1/4 cup lemon juice with 1 cup of icing sugar and drizzle on top. Garnish with fresh cranberries and sliced almonds.