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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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Optional: 1 tablespoon melted butter for a richer glaze
🧁 Equipment Needed
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9×5-inch loaf pan
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Mixing bowls
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Whisk + spatula
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Microplane/zester
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Cooling rack
🔪 Step-By-Step Instructions
STEP 1 — Prepare your pan and ingredients
Preheat the oven to 350°F (175°C).
Grease your loaf pan with butter or nonstick spray, and line it with parchment paper for easy removal.
TIP: Let parchment hang over the sides like handles—makes lifting the loaf effortless.
Measure your ingredients accurately. Bring butter and eggs to room temperature for a smoother batter.
STEP 2 — Mix the dry ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
This ensures even distribution and prevents clumps.
STEP 3 — Cream butter, sugar, and lemon
In a large mixing bowl:
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Cream the softened butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well.
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Stir in lemon zest, lemon juice, and vanilla extract.
The aroma here is incredible—bright, sunny, and citrusy.
STEP 4 — Combine the wet and dry ingredients
Add half of the dry mixture into the wet ingredients. Mix gently.
Add the milk.
Add the remaining dry mixture.
Stir just until combined—do not overmix or the loaf will be dense.
STEP 5 — Add the cranberries
Toss cranberries in a tablespoon of flour. This prevents them from sinking during baking.
Fold them gently into the batter, distributing evenly.
Your batter will be thick—this is normal and helps hold the berries in place.
STEP 6 — Fill the loaf pan and smooth the top
Transfer the batter into your loaf pan. Smooth the top with a spatula.
Scatter a few extra cranberries on top for a “bakery look.”
STEP 7 — Bake
Bake for 55–65 minutes, or until:
✔ A toothpick inserted into the center comes out clean
✔ The top is golden
✔ Your kitchen smells like a holiday bakery
If the top browns too quickly, tent with foil halfway through.
STEP 8 — Cool the loaf
Let the loaf cool 15 minutes in the pan, then lift it out and cool completely on a wire rack.
Cooling is important. Glazing a warm loaf causes the glaze to melt too quickly.
🍋 STEP 9 — Make the Lemon Glaze
In a small bowl whisk together:
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Powdered sugar
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Lemon juice
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Lemon zest
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Optional melted butter
Adjust consistency:
➡ Add more sugar for thickness
➡ Add more lemon juice to thin
STEP 10 — Drizzle generously
Once loaf is completely cool, pour the glaze over the top, letting it naturally cascade down the sides.
For a thicker icing layer (like your image), glaze twice, allowing the first layer to set before adding the second.
The result? A glossy, sweet-tart crown that melts into every crumb.
💡 Expert Tips for the PERFECT Cranberry Lemon Loaf
1. Use room-temperature ingredients
This creates a smoother batter and a more tender crumb.
2. Don’t overmix once flour is added
Overmixing = tough, dry loaf.
3. Coat the cranberries in flour
This prevents them from sinking and ensures beautiful distribution.
4. Fresh cranberries work best
Frozen cranberries are totally fine—just don’t thaw or they release too much liquid.
5. Let the loaf cool before glazing
Glaze melts into a hot loaf and becomes transparent instead of creamy.
✨ Variations & Creative Twists
Orange-cranberry loaf
Swap lemon for orange zest and juice.
Cranberry almond loaf
Add almond extract and top with sliced almonds.
Cranberry walnut loaf
Fold in ½ cup chopped walnuts for crunch.
Gluten-free version
Use a 1:1 gluten-free baking flour.
🥶 How to Store Your Loaf
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Keeps well for 1 week—the glaze stays firm.
Freezer:
Wrap slices or whole loaf tightly in plastic wrap + foil.
Freeze for 3 months.
Thaw at room temperature and add fresh glaze if you’d like.
🎄 When to Serve This Cranberry Lemon Loaf
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Christmas morning breakfast
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Holiday dessert tables
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Thanksgiving brunch
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Office parties
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DIY edible gifts
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A cozy treat during winter evenings
📌 Printable-Style Recipe Card
Cranberry Lemon Loaf with Sweet Lemon Glaze
Ingredients:
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2 cups flour
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1½ tsp baking powder
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½ tsp salt
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1 cup sugar
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½ cup butter, softened
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2 eggs
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1 tbsp lemon zest
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2 tbsp lemon juice
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1 tsp vanilla
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½ cup milk
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1½ cups cranberries
Glaze:
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1 cup powdered sugar
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2–3 tbsp lemon juice
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1 tsp zest
Instructions:
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Preheat oven to 350°F (175°C). Grease and line loaf pan.
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Mix flour, baking powder, salt.
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Cream butter + sugar. Add eggs, zest, juice, vanilla.
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Add dry ingredients alternately with milk.
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Fold cranberries in.
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Bake 55–65 minutes. Cool.
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Prepare glaze and drizzle over cooled loaf.
💬 Final Thoughts
This Cranberry Lemon Loaf is everything a holiday dessert should be—bright, festive, indulgent, and bursting with fresh seasonal flavor. It’s a recipe that becomes tradition, year after year.
