Ingredients
  
  
  

  
    1 1/2 cups all purpose flour
  



  
    1 tsp baking powder
  



  
    1/4 tsp baking soda
  



  
    1/4 cup sour cream
  



  
    2 tbsp finely grated lemon zest (from 2 lemons)
  



  
    1/4 cup fresh lemon juice (from 1 lemon)
  



  
    1 tsp vanilla
  



  
    50-100gr� butter, softened
  



  
    1 � cup sugar
  



  
    3� eggs, room temperature
  



  
    1 1/2 cups fresh cranberries
  



  
    For Glaze:
  



  
    1/4 cup lemon juice (from 1 lemon)
  



  
    1 cup confectioners’ sugar, sifted
  

  



  
Preparation
  
  
  

  
    Preheat the oven to 325 degrees F. Grease loaf pan, or line with parchment paper.
  
  
    In a� large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.
  
  
    In a separate� bowl, whisk together 1/2 of the sour cream, lemon zest, lemon juice, and vanilla. Then add to the mixture soda and baking powder and combine� all together with the butter , sugar and eggs� – Whisk all until it smooth
  
  
    On a slow� speed beat� in 1/3 of flour mixture, followed by 1/2 of the left sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.
  
  
    Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.
  
  
    To make glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. Drizzle over cooled cake.