Lemon-Cranberry Loaf Cake

Lemon-Cranberry Loaf Cake

Gâteau canneberge et citron - Dans les bras de Morphée, Île d'Orléans

  • Preparation : 20 min
  • Cooking : 50 min


  • 1/2 cup fresh cranberries
  • 1 3/4 cup flour + 1 Tbsp flour
  • 1/4 cup butter, at room temp
  • 2/3 cup sugar (I reduced to 2/3 cup)
  • 2 eggs
  • 2 tbsp lemon zest
  • 3 tbsp lemon jus
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1/4 tsp salt
  • 1/2 vanilla yogourt (I used 2% fage)
  • 2 tbsp poppy seeds (optional)

A moist lemony cake studded with fresh cranberries.


  • Preheat the oven to 375.
  • Spray a 8 1/2 x 4 1/2 inch loaf pan with cooking spray.
  • Toss the cranberries with 1 Tbsp flour and set aside.
  • Cream the butter and sugar until fluffy, 2-3 minutes.
  • Add the eggs, the lemon zest and jus and beat until thoroughly combined.
  • Stir together the flour, baking powder, baking soda and salt. Add half of the mixture and mix on low speed just until combined.
  • Add half of the yogourt and mix on low speed just until combined.
  • Add the remaining flour, mixing just until combined, and then the remaining yogourt.
  • Add cranberries and mix a few seconds longer.
  • Pour the batter into the pan and bake 50-60 minutes, until a skewer comes out with moist crumbs attached.
  • Cool the cake for 15 minutes and then remove it from the pan.
  • Slice into ~10 slices to serve.
  • Store leftovers tightly wrapped, will keep ~3 days.


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