Step 1

Preheat oven to 325 F. Line a loaf pan with parchment paper.

Step 2

In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).

Step 3

Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.

Step 4

Stir in the lemon zest, lemon juice, and vanilla extract.

Step 5

In a separate bowl whisk together flour, salt, baking soda, and baking powder.

Step 6

While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.

Step 7

Fold in the cranberries.

Step 8

Add batter to your lined loaf pan and bake for 1 hour or until a toothpick inserted into the centre comes out clean.

Step 9

Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Step 10

In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.

Step 11

Drizzle the glaze over you cooled cake. Let the glaze dry before serving.