Meyer Lemon-Cranberry Bundt Cake Recipe

Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 950 | Total Fat 41 g | Saturated Fat 25 g | Carbohydrates 139 g | Dietary Fiber 3 g | Sugar 94 g | Protein 9 g | Cholesterol 229 mg | Sodium 264 mg

Total: 13 hr 25 min
Prep: 25 min
Inactive: 12 hr
Cook: 1 hr

For the Cake:

• 3 1/4 sticks unsalted butter, cubed and at room temperature, plus extra for greasing the pan
• 3 cups cake flour, sifted, plus extra for dusting the pan
• 1 12 ounce bag fresh or frozen cranberries, thawed if frozen
• 2 1/2 cups granulated sugar
• 6 tablespoons whole milk
• 4 large eggs, plus 2 egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons finely grated Meyer lemon zest
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

For the Syrup and Glaze:

• 1/4 cup granulated sugar
• 1/2 cup plus 2 tablespoons Meyer lemon juice
• 1 1/2 cups confectioners' sugar

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1. Prepare the cake: Grease and flour a 10-cup fluted Bundt pan. Imagine the tart cranberries bursting with flavor inside a tender, buttery cakeyour kitchen will smell irresistible!
2. Place the cranberries in a pot and heat until they begin to release their juices. Stir in 3/4 cup granulated sugar and cook over medium heat until the mixture is juicy and reduces to 1 1/4 cups, about 15 minutes. Allow to cool completelythis vibrant filling is the star of the show.
3. Position a rack in the center of the oven and preheat to 350 degrees F.
4. In a medium bowl, whisk together the milk, eggs, yolks, and vanilla; set aside.
5. In a large bowl, combine the 3 cups flour, the remaining 1 3/4 cups sugar, lemon zest, baking powder, and salt. Add the 3 1/4 sticks butter and beat with a mixer on low speed until the mixture is moistened. Mix in half of the milk mixture, then increase the speed to medium and beat for 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again for about 30 seconds. Get ready for a citrusy, fluffy batter that bakes into perfection.
6. Transfer 2/3 of the batter to the prepared pan. Spoon the cranberry mixture into a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth the surface evenly. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. The surprise cranberry center will delight every slice!
7. While the cake bakes, prepare the syrup: Dissolve 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. When the cake is done, remove it from the oven, poke the surface all over with a skewer, and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnightthe flavors meld into something magical.
8. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Drizzle over the cake for a glossy, zesty finish that screams celebration.

Photograph by Steve Giralt

This recipe has been updated and may differ from what was originally published or broadcast.

Courtesy of Recipe Iseasy Magazine