For the Bread 

1. Heat the oven to 350°F, spray a 9×5-inch loaf pan with nonstick baking spray, and toss the cranberries with 1 tablespoon of flour; set aside.
2. In a medium bowl, whisk the remaining flour together with the baking powder and salt.
3. In the bowl of an electric mixer, cream the butter and sugar on medium-high speed for 1-2 minutes until fluffy and creamy, then add the egg and beat for an additional minute.
4. Add half of the flour mixture and mix on low speed just until incorporated, then add ¼ cup of milk and mix on low for 15 seconds.
5. Add the remaining flour mixture and mix just until no flour is visible, then add the remaining ¼ cup of milk and mix until combined.
6. Fold in the lemon zest and cranberries, then pour the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer the bread in the pan to a cooling rack and let it cool for 15 minutes, then remove the loaf from the pan and set it upright.
8. Carefully pierce the top of the bread with a toothpick, then use a pastry brush to evenly apply the warm lemon glaze.
9. Enjoy 

For the Lemon Glaze

1. In a small saucepan over medium heat, combine the sugar and lemon juice, bring to a boil, and cook for 30 seconds before removing from heat and brushing the glaze over the top of the Cranberry Lemon Bread