This beloved recipe, originally shared in December 2020, has been meticulously updated and improved! We’ve refined the ingredients and process to ensure an even more delectable outcome, alongside stunning new photography to inspire your baking adventures.

Our extra moist and richly flavored cranberry lemon bread takes inspiration from my widely popular blackberry lemon bread recipe. We’ve applied the same winning techniques, adapting them to celebrate the seasonal beauty and tangy sweetness of cranberries, creating a new festive favorite.

A key to this loaf cake’s exceptional lemony flavor lies in a simple yet brilliant food processor technique: blending the sugar with fresh lemon zest. This action effectively releases the essential oils from the zest, infusing the sugar with an intense, aromatic lemon essence that permeates every bite of the bread. It’s a small step that makes a monumental difference in taste.

To elevate this cranberry loaf cake into a true showstopper, I absolutely love garnishing it with homemade sugared cranberries. They are surprisingly easy to make and add a gorgeous, glistening touch, transforming your everyday loaf into a dazzling centerpiece perfect for Christmas or any special occasion. Their sweet-tart burst complements the bread wonderfully.

Why You’ll Fall in Love with This Cranberry Lemon Bread!

This Cranberry Lemon Bread isn’t just another loaf cake; it’s a baking revelation that combines exquisite flavors with a surprisingly simple preparation. Here’s why this recipe is destined to become a firm favorite in your kitchen:

• This cranberry loaf cake is incredibly moist and tender, a quality primarily attributed to the generous addition of sour cream. Sour cream adds not just moisture but also a subtle tang that perfectly balances the sweetness, resulting in a crumb that’s rich, dense, and melt-in-your-mouth delicious. No dry cakes here!
• The secret to its vibrant citrus profile lies in the clever technique of blending sugar with lemon zest in the food processor. This process, known as making “lemon sugar,” grinds the zest into the sugar, releasing the oils from the lemon peel and infusing the sugar with an intense, bright lemony aroma and flavor. This ensures a sweet yet distinctly lemony bread that beautifully complements the tart cranberries.
• Forget the hassle of creaming butter and sugar! This recipe smartly utilizes melted butter, making the preparation quicker and simpler. Melted butter integrates easily into the batter, ensuring a consistent texture and a rich flavor without the need for extensive beating, perfect for busy bakers.
• The loaf cake is crowned with an utterly irresistible white chocolate cream cheese frosting. This frosting is a dream come true – smooth, creamy, and decadent, it adds a layer of luxurious sweetness that harmonizes exquisitely with the tartness of the cranberries and the brightness of the lemon. It’s the perfect sweet counterpoint.
• You’ll learn how to effortlessly create stunning homemade sugared cranberries. These beautiful, glistening berries are simple to make and instantly elevate the presentation of your loaf cake from delightful to absolutely showstopping, making it perfect for special occasions or holiday gifting.
• Effortless Preparation: Using a food processor simplifies the mixing process considerably, allowing you to prepare the batter in minutes. This means less time scrubbing bowls and more time enjoying your delicious creation.
• Seasonal Delight: Cranberries and lemon are a classic winter pairing, making this loaf cake an ideal treat for the holiday season or any time you crave a bright, comforting bake.

Essential Ingredients for Your Cranberry Lemon Bread

Gathering the right ingredients is the first step to baking a magnificent loaf cake. Here’s a detailed look at what you’ll need and some tips for selection:

• Cranberries: Whether you opt for fresh or frozen, cranberries are the star here. Fresh cranberries are typically in season during the colder months, offering a delightful tartness. If using frozen, there’s no need to thaw them beforehand; simply toss them with a tablespoon of flour as directed to prevent them from sinking to the bottom of your loaf.
• Flour: This recipe has been rigorously tested and perfected using standard all-purpose flour. For best results, ensure your flour is accurately measured. If you’re not using a kitchen scale, remember to fluff the flour in its container before gently spooning it into your measuring cup and leveling it off. This prevents over-packing, which can lead to a dry loaf.
• Sour Cream: This humble ingredient is a game-changer, guaranteeing an exceptionally moist and tender crumb for your loaf cake. Its acidity also reacts with the baking powder, aiding in a beautiful rise. If sour cream isn’t available, full-fat Greek yogurt makes an excellent substitute, providing similar moisture and tang. Ensure it’s at room temperature for optimal blending.
• Lemon Zest: The zest from one whole, fresh lemon is crucial for infusing the bread with its signature bright and zesty flavor. The oils in the zest are powerful flavor carriers. For an interesting twist, you could experiment with orange zest for a slightly sweeter, milder citrus note. Don’t skip blending it with the sugar – it’s key!
• White Chocolate: For the frosting, the quality of your white chocolate truly matters. Look for white chocolate that lists cocoa butter as an ingredient, as this ensures a smoother melt and a richer, creamier frosting. Compound white chocolate (often labeled “white confectionery coating”) can be waxy and difficult to work with. Always melt it gently and allow it to cool slightly before incorporating it into the frosting mixture to prevent it from seizing or melting the other ingredients.
• Unsalted Butter: We use melted unsalted butter for convenience and to achieve a wonderfully rich flavor. Using unsalted butter gives you control over the overall saltiness of the bread.
• Granulated Sugar: Essential for sweetness and structure. When blended with lemon zest, it creates a flavor powerhouse.
• Eggs: Large eggs, at room temperature, help emulsify the batter, contributing to the cake’s structure and moist texture.
• Kosher Salt & Baking Powder: These leavening agents and flavor enhancers are vital for a well-balanced taste and a perfect rise. Ensure your baking powder is fresh for the best results.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding warmth and depth to both the loaf and the frosting.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavor profile, complementing the zest and cranberries beautifully.

Baking Your Cranberry Lemon Bread: A Detailed Walkthrough

Follow these detailed steps to create a showstopping cranberry lemon bread that’s moist, flavorful, and beautifully frosted. Precision at each stage will ensure baking success!

Step 1: Prepare Your Pan and Cranberries. Preheat your oven to 325°F (170°C). This lower temperature allows the loaf to bake thoroughly without over-browning. Line an 8.5×4.5 inch loaf pan with parchment paper, leaving an overhang on the longer sides to easily lift the loaf out later. Grease the exposed sides of the pan. Next, wash and thoroughly dry your cranberries. Depending on their size, cut them in half or quarters to ensure they’re well-distributed throughout the bread. In a small bowl, toss the cut cranberries with 1 tablespoon of all-purpose flour. This crucial step helps prevent them from sinking to the bottom during baking. Set aside.

Step 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together your measured all-purpose flour, kosher salt, and baking powder. Whisking ensures these ingredients are evenly distributed, which is essential for a uniform rise and flavor in your loaf. Set this bowl aside for later use.

Step 3: Create Aromatic Lemon Sugar. In your food processor, combine the granulated sugar and the fresh lemon zest. Process for approximately 20-30 seconds. You’ll notice the sugar gradually taking on a light yellow hue and becoming wonderfully fragrant as the lemon’s essential oils are released and infused into the sugar crystals. This technique maximizes the lemon flavor in your bread.

Step 4: Incorporate Wet Ingredients. Without emptying the food processor, add the room temperature eggs, cooled melted butter, room temperature sour cream, vanilla extract, and fresh lemon juice to the lemon sugar mixture. Process for another 20 seconds, or until all the wet ingredients are thoroughly combined and the mixture is smooth and emulsified. Scrape down the sides of the bowl if necessary to ensure everything is mixed.

Step 5: Combine Wet and Dry Mixtures. Pour the liquid mixture from the food processor into the bowl containing your dry ingredients. Using a rubber spatula, gently fold everything together. Mix until just combined, ensuring there are no visible streaks of dry flour remaining. Be careful not to overmix, as this can lead to a tough loaf. Finally, gently stir in your flour-tossed cranberries, distributing them evenly throughout the batter.

Step 6: Bake the Loaf Cake. Transfer the batter into your prepared 8.5×4.5 inch loaf pan. Gently tap the pan on your counter a few times to release any trapped air bubbles and ensure an even bake. Bake in the preheated oven for approximately 80-90 minutes. The loaf is ready when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, loosely tent it with aluminum foil. Once baked, let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. This cooling process is crucial for the cake’s structure and flavor development.

Step 7: Prepare Sugared Cranberries (Part 1). While your loaf is baking and cooling, embark on making those dazzling sugared cranberries! In a small saucepan, combine ¼ cup water with ¼ cup of granulated sugar. Heat over medium-low heat, stirring occasionally with a silicone spatula, until the sugar has completely dissolved and a clear syrup forms. Once dissolved, remove the pan from the heat. Add 1 cup of fresh cranberries to the warm sugar syrup, stirring gently to ensure they are all thoroughly coated. Using a slotted spoon, scoop the coated cranberries out and spread them in a single layer on a piece of parchment paper. Allow them to dry undisturbed for at least 1 hour. This allows the syrup to become tacky, which is essential for the next step.

Step 8: Prepare Sugared Cranberries (Part 2). After the cranberries have dried for an hour and are tacky to the touch, transfer them to a bowl containing the remaining ¼ cup of granulated sugar. Gently toss the cranberries until they are fully coated and sparkling. These beautiful sugared cranberries are now ready to adorn your cooled loaf cake!

Step 9: Make the White Chocolate Cream Cheese Frosting. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese, room temperature unsalted butter, and room temperature sour cream. Beat on medium speed until the mixture is completely smooth and creamy, with no lumps. Gently melt your white chocolate (either in a microwave in short bursts or over a double boiler) and allow it to cool slightly, but ensure it’s still liquid. Pour the cooled melted white chocolate and vanilla extract into the cream cheese mixture. Beat again until everything is smoothly incorporated. This frosting is intentionally softer, so for optimal piping or spreading, I highly recommend placing it in the refrigerator for at least 30 minutes to firm up slightly before use.

Step 10: Assemble and Enjoy! Once your cranberry lemon bread has cooled completely (this is crucial for the frosting to set nicely and not melt), generously spread the chilled white chocolate cream cheese frosting over the top. Arrange your gorgeous homemade sugared cranberries artistically over the frosting. Slice, serve, and savor this festive and incredibly delicious cranberry lemon bread!

Expert Baking Tips & Tricks for Success

Achieving baking perfection is all about the details. Here are some invaluable tips and tricks to ensure your Cranberry Lemon Bread turns out flawlessly every time:

• Accurate Measuring is Key: For consistent and professional baking results, I cannot stress enough the importance of using a reliable digital kitchen scale. Measuring ingredients, especially flour, by weight (metric grams) is significantly more accurate than using volumetric cups, which can vary wildly depending on how you scoop. This precision makes a huge difference in the final texture of your baked goods.
• Mastering Flour Measurement (if not weighing): If a kitchen scale isn’t an option, employ the “fluff and sprinkle” method for measuring flour. First, gently fluff the flour in its container with a spoon. Then, lightly spoon the flour into your measuring cup until it overflows, and finally, level off the excess with a straight edge (like the back of a knife). Avoid scooping directly with the measuring cup, as this compacts the flour and can result in up to 25% more flour than intended, leading to a dense, dry loaf. Proper flour measurement is critical to avoid a dry bread.
• Chill the Frosting for Perfection: Our white chocolate cream cheese frosting is designed to be lusciously creamy and less firm than traditional buttercream, as it doesn’t rely on powdered sugar for stability. For the best spreading or piping consistency, it’s highly recommended to chill the frosting in the refrigerator for at least 30 minutes. This allows it to firm up slightly, making it much easier to work with and ensuring it holds its shape beautifully on top of your cooled loaf cake.
• Proper Cranberry Preparation Prevents Sinking: To ensure your cranberries are perfectly distributed throughout the loaf and don’t all sink to the bottom, proper preparation is vital. Begin by slicing your fresh (or frozen, unthawed) cranberries into halves or quarters, depending on their original size. Then, toss them thoroughly with a tablespoon or two of flour. This light coating of flour creates friction, allowing the cranberries to suspend more evenly in the batter during baking, rather than succumbing to gravity.
• Room Temperature Ingredients: Always ensure your eggs, sour cream, and cream cheese are at room temperature. This allows them to emulsify and combine much more smoothly with the other ingredients, creating a homogeneous batter and a more even texture in your final loaf. Take them out of the fridge about 30-60 minutes before you start baking.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until just combined and no streaks of flour remain. Overmixing develops the gluten in the flour too much, which can result in a tough, chewy bread rather than the desired moist and tender crumb.
• Cool Completely: Patience is a virtue, especially when it comes to cooling your loaf cake. Ensure the bread is completely cool before applying the frosting. If you frost a warm loaf, the frosting will simply melt and slide right off, creating a mess instead of a masterpiece.

Frequently Asked Questions About Cranberry Lemon Bread

Here are answers to some common questions you might have while baking this delicious Cranberry Lemon Bread:

Cranberry Lemon Bread with White Chocolate Frosting

Ella Gilbert