Makes 12 slices
1 cup butter, softened
1 1/2 cups sugar
2 tablespoons grated lemon rind
3 cups flour
1/2 teaspoon salt
1 cup milk
1 cup cranberries, fresh or frozen, coarsely chopped
1/2 cup icing sugar, sifted
Preheat oven to 325 degrees.
Grease and flour a 10-inch
bundt or tube pan.
Beat butter and sugar until light and fluffy.
eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking
powder and salt.
Gradually add dry ingredients into mixture alternately
with milk just until blended. Stir in cranberries.
Spoon batter into pan.
Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the icing
sugar and lemon juice until sugar dissolves.
Pierce cake all over with
Spoon glaze evenly over top of cake.
Let cool on rack before
removing from pan. Wrap and store at room temperature a day before serving.
If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2
inch loaf pans.
Cake freezes well.