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Light Cranberry & Lemon Loaf Cake

A moist and tender loaf cake, subtly sweet and bright with cranberries and lemon, made lighter with oil for a healthier treat.

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 40-45 minutes

Ingredients

  • 1.5 cups Farine
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1/2 cup Sunflower oil
  • 1 cup Canneberg (Cranberries)
  • 1.5 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tbsp Lemon zest
  • 1/2 cup Milk or Water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the farine, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, sunflower oil, milk or water, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the cranberries.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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