Preheat oven to 350 degrees fahrenheit. Spray a 9x5 loaf pan with nonstick baking spray and set aside.
In a small bowl, toss cranberries with 1 tablespoon of flour and set aside.
In a medium bowl, whisk together the remaining flour, baking powder, and salt.
In a large bowl, cream together butter, sugar, and vanilla. Mix on medium-high speed for 1-2 minutes until fluffy. Add eggs and beat an additional minute.
Add half of the flour mixture and mix on low speed until just incorporated.
Add half of the milk and mix on low speed for 20 seconds.
Add remaining flour mixture and mix on low speed until just incorporated.
Add the remaining half of milk and mix on low speed for 20 seconds.
Fold in cranberries and lemon zest.
Pour the batter into the loaf pan and top with almond slivers. Bake for 50-60 minutes, or until a toothpick is inserted and comes out clean.
Once the bread is fully baked, transfer the pan to a cooling rack and let cool for 15 minutes. After 15 minutes, remove the bread from the pan.
While the bread is cooling, make the glaze by combining the sugar and lemon juice in a saucepan and cooking over medium heat. Bring it to a boil and cook for 30 seconds. Remove from heat.
Once the bread is cool, use a pastry brush to evenly apply the glaze on top the of the bread loaf.