Cranberry Loaf Cake
Bright, tart cranberries folded into a buttery loaf cake with a snowy sugar glaze.
Photo by Ashlee Glen
Ingredients:
For the Cranberry Bread:
1 cup granulated sugar
Zest of 1 lemon
1 cup whole milk ricotta
1/2 cup extra virgin olive oil
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup frozen, fresh, or dried cranberries
(if using dried, simply soak them in water for 20 minutes while prepping your other ingredients—drain well before adding to your cake)
For the Lemon Glaze:
2 1/2 cups powdered sugar
Juice of one lemon
Directions:
Cranberry Bread
Preheat the oven to 350°F. Grease a loaf pan and line with a parchment sling.
In a large bowl, combine the sugar and lemon, mixing well to help the zest release its oils.
Mix in the ricotta, oil, eggs, and vanilla, and stir well to combine.
In a separate bowl, mix together the flour, almond meal, baking powder, and salt.
Incorporate the dry ingredients to the wet ingredients until well combined. Add the cranberries and fold in until incorporated.
Transfer the mixture to the prepared loaf pan. Bake the loaf cake for 1 hour, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Lemon Glaze
Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps.
Spread the glaze over the surface of the cake and allow the cake to stand, uncovered until the glaze hardens slightly.