German Lemon Cake with Cranberry aka Cranberry Zitronenkuchen

This is a dense lemony pound cake with cranberries and a lemon glaze all over the top and soaked into the cake itself. The recipe is adapted from the Essen und Trinken

3 Lemons 375 g German#405 flour, sifted 1 tbsp Baking powder 190 g Butter, softened 370 g Sugar (I used 250 g)

Pinch of salt 6 Eggs 75 ml Whipping cream 175 g Cranberries, dried 150 g Powdered sugar

1. Grate the zest of two lemons, careful that you are grating only the coloured part of the rind. And squeeze the lemon to extract 11 tablespoons of juice. Grease and flour a 32x11 cm loaf pan. Preheat the oven to 180C/350F. Whisk together the flour and baking powder in a bowl.
2. Cream the butter, sugar and pinch of salt with a hand-held beater until light and fluffy. Add in eggs one at a time, alternately mixing in a tablespoon of flour mixture after each addition. Pour in the whipping cream, and then 8 tablespoons of lemon juice and finely grated zest. Fold to combine. Sift in the rest of the flour mixture and gently stir to combine. Finally fold the dried cranberries into the batter.
3. Pour the batter into the prepared loaf pan. Place the pan on the lower second rack and bake for about 80-90 minutes. After 35 minutes, cover the cake with a foil greased with butter. Remove and cool the cake in the tin briefly. Then remove the cake from the tin and allow it to cool completely.
4. Sift the powdered sugar in a bowl and add in the rest of lemon juice. Stir to combine. Pour evenly over the cake. Allow the glaze to set before slicing and serving.