Lemon cranberry tea cake

Lemon cranberry tea cake

Cake:
2/3 cup unsalted butter, softened
1 ½ cups caster (superfine) sugar
3 tablespoons lemon juice
2 tablespoons freshly grated lemon zest
4 eggs
¼ teaspoon vanilla
3 cups all purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup milk
2 cups dried cranberries

Glaze:
½ cup icing sugar, sifted
½ cup lemon juice

Preheat oven to 350°F. Coat 4 mini loaf pans with vegetable cooking spray.
In a large bowl cream the butter and sugar until fluffy. Beat in the lemon juice, zest, eggs and vanilla until well combined.
In another bowl stir together the flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in cranberries.
Divide batter among prepared pans and bake for 30-40 minutes if making mini-loaves. Remove to a wire rack, but leave in the pans.

Make the glaze: in a small bowl combine the sugar and the lemon juice. Pour over the hot loaves and allow to cool completely before carefully removing from pans. Wrap tightly to store.

Makes 4 mini size or 2 med. Size loaf pans