Cranberry Lemon Loaf
Author: Megan - The Emotional Baker
Serves: 10
- 8 ounces lite silken tofu
- ¾ cup canola oil
- ½ cup lemon juice
- 2 cups sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1½ cups fresh cranberries, sliced in half
- 2-3 cups powdered sugar, depending on desired consistency
- Juice of 1-2 lemons, depending on desired consistency
- Preheat oven to 350 degrees.
- In a blender, combine silken tofu, oil and lemon juice. Transfer to large bowl.
- Mix in sugar, vanilla and almond extract.
- In measuring cup, combine flour, baking soda, baking powder and salt.
- Add to liquid mixture and mix until smooth.
- Bake for 60-90 minutes. Check after 50 minutes, if getting too brown, cover with aluminum foil.
- Transfer to wire rack and allow to cool.
- Make glaze: Combine powdered sugar and lemon juice in small bowl, until desired consistency is reached.
- Pour on cool cake. Allow to set before slicing.
Recipe by The Emotional Baker at https://theemotionalbaker.com/cranberry-lemon-loaf/
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