Cranberry Lemon Loaf

Step 1

Preheat oven to 325 degrees. grease loaf pan; set aside.

Step 2

In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

Step 3

Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!), then add ½ of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.

Step 4

Remove bowl from stand mixer, add in cranberries, and fold gently to combine.

Step 5

Pour batter into loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.

Step 6

Allow to cool on a wire rack for 15 minutes.

Step 7

In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don’t want to add too much. Drizzle over the top of the bread and cut into slices.