CRANBERRY BREAD

1. Preheat the oven to 350°f / 180°c. Grease a loaf pan and line with a parchment sling.
2. In a large bowl, combine the sugar and lemon. Rub in with your fingers to help incorporate and release the oils from the lemon zest. 
3. Add the ricotta, Filippo Berio 100% Italian Olive Oil, eggs, and vanilla, and whisk well to combine. 
4. In a separate medium bowl, whisk together the flour, almond meal, baking powder, and salt. 
5. Add the dry ingredients to the bowl and fold in with a spatula to combine. Add the cranberries and fold in until incorporated. 
6. Transfer the mixture to the prepared loaf pan, and place the loaf pan on a baking sheet. Bake the loaf cake for 1 hour 10 minutes, checking after an hour, until a skewer inserted into the middle of the loaf pan comes out clean. Tent the pan with foil if needed to prevent excessive browning. 
7. Remove the cake from the oven and allow to cool for 10 minutes in the pan, then use the parchment sling as handles and transfer to a wire rack. Allow to cool completely.

LEMON GLAZE

1. Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps. You want the mixture to be pretty thick. 
2. Spread the glaze over the surface of the loaf cake. Leave to sit for 5 minutes then add any toppings such as sanding sugar, if using. Allow to stand to let the glaze sit a little. 
3. Slice using a sharp bread knife. Store leftovers wrapped or in an airtight container at room temperature.