Preheat your oven to 350°F and lightly grease a 9x9-inch baking pan. To make removal easier, I prefer lining it with two sheets of parchment paper, leaving some overhang on the sides.

Combine the half and half with lemon juice and set this mixture aside.

In a mixing bowl, cream the softened butter and sugar together for approximately 4 minutes, making sure to scrape down the sides of the bowl as needed. Continue until the mixture becomes light and fluffy. This step helps in lightening and aerating the cake.

Add the egg and extracts to the mixture, followed by the baking powder and salt. Keep scraping the sides of the bowl.

Reduce the mixer’s speed and gradually blend in half of the flour until it’s almost fully incorporated. Then, add the half and half, and finally, the remaining half of the flour. Mix just until the flour is fully combined, and then stop.

Carefully fold in the cranberries, ensuring even distribution without crushing them. If desired, you can save a handful of cranberries to place on top of the cake before baking.

Evenly spread the thick batter into your pan. Gently press the extra cranberries onto the cake’s surface.

Sprinkle sparkling sugar over the top of the cake and bake for approximately 40-45 minutes. Look for a risen, golden appearance, and check for doneness by inserting a toothpick into the center; it should come out without wet batter. Avoid overbaking, especially if your oven tends to run hot.

Allow the cake to cool in the pan for 15-20 minutes. If parchment paper was used, you can remove the cake from the pan to cool completely or slice it while still slightly warm.

Store any leftover cake in the pan on the counter, covered with foil.