Foto: RecipeGirlIngredients
- ⅔ cup salted butter, (at room temperature)
- 1½ cups granulated white sugar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely grated lemon zest
- 4 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 cups dried cranberries
- ¼ cup granulated white sugar
- ¼ cup freshly squeezed lemon juice
Steps
Preheat the oven to 350°F. Spray four 5¾"x 3" x2" loaf pans with nonstick spray.
In a large bowl, use an electric mixer to combine the butter, sugar, lemon juice and zest. Add in the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in the cranberries (reserving about ⅓ cup to sprinkle on the tops of the loaves).
Divide the batter evenly between the prepared pans. Sprinkle the reserved cranberries on the tops of the loaves. Bake 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks.
With a toothpick or skewer, poke several holes in each loaf. For glaze, stir together the sugar and lemon juice in a glass cup. Microwave about 45 seconds to warm the mixture up; stir until the sugar is dissolved. Spoon the glaze over the loaves. Cool completely before slicing.
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