This Cranberry Lemon Yogurt Loaf is a holiday treat that is festive looking with the cranberries and refreshingly zesty.
I could go on about how much I love baking with cranberries especially in the fall and winter seasons. I love their red colour that adds to my loaves and baking. They will always be considered a festive fruit to me.
This Cranberry Lemon Yogurt Loaf uses the same recipe as my Lemon Pound Cake Loaf but with cranberries added into the loaf. The cranberries are tart but the use of vanilla extract really balances the flavour and smell of the loaf. I was able to use Nielsen-Massey’s Pure Tahitian Vanilla Extract for the first time and I am currently so into this vanilla extract and comparing it with the Madagascar vanilla extract I used to use. I think it is richer and leaves a lasting sultry taste after each bite. Ok, you try describing vanilla extract! That’s my best take so far!
Cranberry Lemon Yogurt Loaf
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 large lemon zest only
- 1/2 large lemon juice only
- 1/4 cup plain yogurt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 1/2 cup flour
- 1 cup fresh cranberries
Instructions
- In a large mixing bowl, cream sugar and butter until blended. Add one egg at a time, mixing between each addition.
- Add yogurt, vanilla extract, lemon zest and juice. Blend until incorporated.
- Add all dry ingredients, mix until fully combined and the batter is smooth.
- In a large bowl, with 1 Tbsp of flour, lightly coat the washed and dried cranberries in flour. This method will prevent the berries from sinking to the bottom of the loaf during baking as the flour coating adds friction against the batter.
- Gently fold the cranberries into the batter using a spatula.
- In a greased loaf pan, pour batter into the pan.
- Bake at 350 F for 50-60 minutes until toothpick insert comes out clean from the centre of the loaf.
Longer storage: Cool completely before wrapping each slice and freeze until use!
Slices of loaf, like baked goods, can be kept at room temperature for a couple of days. To keep it for longer, put the wrapped slices in your fridge for up to 4 days.
Hope you all love this loaf as much as I do!!! My sister inhaled a slice when she was over during our holiday family gathering <3 Happy Holidays!
