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