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1
Preheat oven to 350u00b0F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches.
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2
Sift flour, baking powder and salt into a medium bowl. Set aside.
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3
In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside.
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4
In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute.
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5
Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries.
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6
Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes.
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7
Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans.
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8
The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.
