Lemon Cranberry Bread

Preheat oven to 350 degrees F. Grease a 5×9” loaf pan or two mini loaf pans.

Sift flour, salt and baking powder into a bowl and set aside.

Using an electric mixer, combine butter and sugar until light and fluffy. Add eggs, lemon juice and zest and mix until combined. Gradually add in the flour mixture, alternating with the milk until combined. Fold in the cranberries.

Pour into the loaf pan and bake for 40-45 minutes (for the large loaf pan) or until a tester comes out clean.

For the glaze, mix the confectioner’s sugar and lemon juice.

Poke the loaf all over with a toothpick when it comes out of the oven, and pour the glaze over the hot bread.