Prep Time: 15 Min
All purpose flour Granulated sugar Baking powder Baking soda Salt Unsalted butter Cream cheese Zest of lemon Lemon juice Egg Cranberries
Cook Time: 1 HR
Pre-heat oven to 350F. Grease a 9x5 inch loaf pan or 11x3 terrine pan with the tbsp. of butter. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
Add the chucks of butter and cream cheese into the dry mixture. Use your fingers to break up the pieces into small bits until the batter takes on a grainy texture.
Zest the lemon, set aside. Squeeze the lemon juice into a measuring cup & top up with water to reach ¾ of a cup of liquid. Add in the lemon zest & the beaten egg. Mix together.
Pour egg mixture into the dry ingredients and lightly mix together with a spoon. You don’t want to mix too much or the batter becomes tough! Fold in the cranberries.
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