For the cake:
1 tsp baking powder
pinch of salt
8 Tbsp. unsalted butter
, 1 cup sugar
2 eggs
1/3 cup sour cream
1 Tbsp. finely grated lemon zest
1 Tbsp. lemon juice
1 1/2 cups fresh cranberries (for the cake and decoration)
1/2 cup of nuts of your choice (optional)
For the glaze:
1/4 cup lemon juice
1 cup confectioners’ sugar
In a medium size bowl, whisk together flour, baking powder and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set this aside as well. In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (save some for serving).and the nut ( if using any) Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the cake from the oven and transfer the pan to a wire rack. Cool completely before icing. For the glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. Drizzle over cooled cake.
Enjoy !
