Preserved Lemon & Cranberry Loaf Cake

Makes one 9-inch cake
For the cake

  • 1 cup granulated white sugar
  • 1/2 cup preserved lemons, coarsely chopped (peel and pulp)
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1/2 cup butter, melted
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup apple cider or orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 2 1/2 cups fresh cranberries

For the topping

  • 1 tablespoon fresh lemon zest
  • 1 tablespoon granulated white sugar
  • 2 tablespoons butter, cut into small cubes


  1. Preheat oven to 350 degrees. Grease a 9x5” loaf pan and line with parchment paper. 
  2. Combine the sugar, preserved lemons, lemon zest, kosher salt, vanilla, and melted butter in a large bowl or the base of a mixer. Beat rapidly until ingredients are smooth and evenly combined. Beat in the egg.
  3. In a separate bowl, whisk together the flour, baking powder, and baking soda. Stir into the wet ingredients along with the apple cider and lemon juice. Mix until completely incorporated.
  4. Stir in the cranberries. Pour batter into the prepared loaf pan.
  5. In a small bowl, combine the remaining lemon zest and white sugar. Use your fingers to rub together then sprinkle over the cake batter. Dot with the cubed butter.
  6. Bake 45-55 minutes or until the top is golden and a tester inserted the center comes out clean.
  7. Let cool in pan 5 minutes, then remove and let cool completely on a rack before serving.

Detailed recipe and credit:
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