3 tablespoons room temperature or softened butter
1 cup granulated sugar
1 egg, room temperature
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon lemon juice
2 cups fresh cranberries or half a 12 oz. 340 g. package
Demerara, Turbinado, or other coarse sugar
Mix the butter and sugar with an electric mixer for about two minutes. Add the egg.
Sift the dry ingredients together. Add the half of the dry ingredients to the butter mixture. Add half of the milk. Repeat. Add the lemon juice and lemon zest. Add the cranberries.
Grease two loaf pans. Line the pans with parchment paper. Pour the batter into the pans. If desired, sprinkle the top of the loafs with coarse sugar and/or more lemon zest.
Bake at 350 degrees for about an hour. To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour. If it is ready, the toothpick will come out clean. If there is batter on the toothpick, bake for five more minutes and check the bread. Repeat if necessary.
Cool the bread in the pan on a wire rack for about 20-30 minutes. Run a knife around the edge of the pan. Turn the pan upside down, to get the loaf out. Cool the loaf on the rack for another 20-30 minutes.