lemon-cranberry tea cake

* adapted from a williams-sonoma recipe

3 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon grated lemon zest
1 1/4 cups buttermilk
2 cups fresh or frozen cranberries
confectioner's sugar icing flavoured with lemon zest

directions:

1. Position rack in middle of the oven and preheat to 350 F. Butter a 10" nonstick bundt pan.

2. In a medium bowl, sift together the flour, baking soda and salt. In the bowl of a mixer, whisk together the sugar, melted butter, eggs and lemon zest until well blended. Whisk in the flour mixture alternating with the buttermilk (in three batches), beginning and ending with the flour mixture. Fold in the cranberries. Transfer batter to pan.

3. Bake until a toothpick inserted near center comes out clean, about 50 - 60 minutes. Transfer to a rack and let cool in pan for 10 minutes. Invert onto the rack and let cool completely. Transfer to a plate and drizzle the icing evenly over the cooled cake, allowing it to run over the sides slightly. Let stand until icing sets, about 1 hour.

4. Serve or store at room temperature, covered, for up to 1 day. .

notes: