1

Preheat oven to 350°F. Grease four 5¾"x 3" x2" loaf pans.

2

In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in cranberries and walnuts.

3

Pour evenly into prepared pans. Bake 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

4

With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing.