Mia Kouppa

• Set rack to the middle and preheat oven to 350 °F.
• Take 1/4 cup flour and add it to the cranberries. Toss until the cranberries are well coated. Set aside. In a medium sized bowl, whisk together the remaining flour, baking powder, baking soda and salt. Set aside.
  2¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 12 ounce bag of cranberries (frozen is fine)
• In another bowl combine the sugar and grated lemon zest. Use your fingers to rub the two together until you end up with sugar that has a light yellow hue. This action of rubbing the two together helps to release the fragrant oils from the lemon zest, enhancing the flavour.
  2 tbsp grated lemon zest, 1½ cups granulated sugar
• In the bowl of your stand mixer beat together the eggs, sugar and zest. Beat for 5 minutes and then slowly add in the liquids (lemon juice, milk and olive oil). Beat for another 2 - 3 minutes.
  3 large eggs, ⅔ cup lemon juice, ⅓ cup milk, 1 cup olive oil
• In the meantime, whisk to combine the rest of the flour with the baking powder, salt, and baking soda.
  1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• With the mixer speed set to low, slowly add in the flour mixture. Mix until just well combined (you no longer see any flour). Next, add in your flour coated cranberries and again, mix only until incorporated at low speed (you can also do this part using a rubber spatula). Be careful not to mix to quickly or too long as you do not want to crush your cranberries.
• Grease your bundt pan with cooking spray or a light coating of vegetable oil. Pour in the batter and then use a knife to swirl the batter a bit, in order to help distribute the cranberries evenly.
• Bake in the middle rack of your oven for approximately 60 minutes.
• Allow the cake to cool in the bundt pan for approximately 15 minutes before removing it. Set is to cool completely on a baking rack.

Prepare glaze

• Whisk together the icing sugar with the lemon juice. It should be relatively thick, but still runny. You should be able to pour the glaze on the cake, without it running completely off the cake. Adjust the consistency if you need to with either more icing sugar, or more lemon juice.
  ¾ cup icing sugar, 1½ tbsp lemon juice
• Once the cake is completely cooled, pour the glaze over it. Enjoy!