Ingredients
1 cup butter, softened1-1/2 cups sugar4 large eggs3 tablespoons lemon juice2 tablespoons grated lemon zest3 cups all-purpose flour2 teaspoons baking powder2 teaspoons salt1 cup 2% milk2 cups dried cranberries1 cup chopped walnutsGLAZE:1/4 cup sugar1/4 cup lemon juice
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.
