Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line

Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).

Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon juice, and zest, the rest of the milk and flour. Right at the end, fold in the cranberries and white chocolate.

Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1hr and 20 minutes. Test if done after 1 hour 5 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.

Have a cup of tea and wait!

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!