Cranberry Lemon Loaf

A loaf cake topped with berry compote sits on a wooden board, with two lemon halves placed nearby.

This low carb cranberry lemon loaf has a tart cranberry lemon jam layer baked right into the bottom. Flipping the loaf after baking brings the glossy fruit layer to the top for a bright finish without any decorating.

Course Bread, Cake, Cakes, Dessert, Desserts

Cuisine American, International

Keyword batter, bread, bread recipe, cranberry, cranberry bread, cranberry lemon, glaze, lemon, lemon cranberry, lemon glaze, lemon juice, lemon zest, loaf, loaf pan

Prep Time 20

Cook Time 1 15

Chill Time 1

Total Time 2 35

Servings Slices

Calories 197kcal

Author Zuzana Paar

Equipment

Ingredients

Cranberry Jam

1.5 Cups Cranberries fresh or frozen
2 Tablespoons Lemon Juice 30ml
1.5 Cups Water 360ml
1/2 teaspoon Stevia Powder
1/2 teaspoon Xanthan Gum

Pound Cake

1/2 Cup Butter unsalted room temperature
1 Cup Erythritol
1/2 teaspoon Stevia Powder
6 Ounces Cream Cheese 3/4 of one Philly block
1 teaspoon Lemon Zest
3 Tablespoons Lemon Juice 45ml
5 Eggs
2.5 Cups Almond Flour
1.5 teaspoon Baking Powder

US Customary - Metric

Instructions

Bring the butter and cream cheese to room temperature, preheat the oven to 350°Fahrenheit (180°Celsius), and line the loaf pans.
Simmer the cranberries, lemon juice, water, and stevia, then stir in xanthan gum until thickened.
Beat the butter, sweetener, and cream cheese, then mix in the lemon, eggs, almond flour, and baking powder.
Divide the cranberry jam between the loaf pans, top with the batter, and smooth the surfaces.
Bake for 1 hour, cool completely in the pans, then invert and remove the parchment.

Notes

Both the butter and cream cheese need to be genuinely at room temperature before the mixer starts. Cold butter will not cream properly even after two full minutes of beating, and the batter will look curdled rather than smooth and fluffy.
Add the xanthan gum to the jam only after the water has reduced significantly. Adding it too early prevents the jam from reducing properly because the xanthan gum thickens the liquid before the water has had time to evaporate.
A toothpick inserted into the center of each loaf at the one hour mark tells you exactly where you are. If there is wet batter on the toothpick, return them to the oven for five minute intervals rather than guessing.
Add frozen cranberries directly to the pot without thawing. They release more liquid as they heat which actually helps the jam base come together, and the finished flavor is just as sharp and tart as it would be with fresh ones.

Nutrition