Meyer Lemon-Cranberry Bundt Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a really good cake, however there needs to be some relief from the lemon. I made the cranberry filling a day ahead and just warmed up enough in microwave to spread, perfect. Did use the Cake flour and highly recommend for the fluffy/light cake part. When it came to the icing I did add about a tablespoon of butter to cream, so not too brittle when cut...perfect. However, there is so much tart throughout the cake, there needs to be a give somewhere and thinking next time, I will leave the lemon out of the icing and tarten the cake up a just a bit...I used 2 lemons for zest and may increase to 2.5. Last but not least, I did this in an angel food cake pan and worked just fine, just not as pretty ;

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Family and friends LOVED this recipe. It was easy to make. Followed the directions exactly and it turned out beautifully. Will definitely make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved this recipe, though I tweaked it a bit by substituting 1 1/4 cup craisins for the fresh cranberries, heated in 1/3 cup lemon juice and allowed to cool to soak up the juice; then folded them into the batter at the end. They did not sink to the bottom of the Christmas tree pan mold that we used. I was a little skeptical of all the lemon juice, but it was a wonderful hit with my family and definitely a recipe we will repeat. I like to add about 2 tsp. of melted butter to the final glaze to make it a little smoother and less likely to break up into pieces when cut. Wonderful recipe and I highly recommend it for a beautiful and refreshing variation for the holiday gatherings! Thank you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Instead of staying in the center, my cranberry mixture sank to the bottom of the pan & glued the cake to my well-buttered & floured (nonstick heavy cast aluminum bundt pan, so the end result looked dreadful beyond any hope of rescue-by-icing. The cake itself has a reasonably good flavor; but by the time you add the sauce, syrup & glaze it is overly sweet & rather gooey, which is not to my taste at all. I have worked as a baker & my cake failures are rare; so I have to assume it's the recipe that needs adjusting.

If I decide to make something along the lines of this flavor combo in a bundt cake again, I will substitute dried cranberries or possibly dried sour cherries mixed into the batter, cut way back on the lemon syrup & dust it with powdered sugar.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found to make this recipe was easy, I didn't have cranberries, instead I used blueberries, and it was delicious. We can actually taste the citrusy in the cake, will do again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I substituted raspberries instead of cranberries, which tasted great, but was extremely dry. If you do this also, add a couple eggs or 1/2 cup of cream to make it not so dry and dense.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just pulled the cake out of the oven and the cranberries broke to the top, making my cake definitely look nothing like the picture. I used the Nordic Anniversary pan, so i know it is not the pan, and I religiously followed the recipe. I think it will still taste great, so i will try to camouflage with the icing or powdered sugar. Oh well..it was worth a try.

12/11 Update. I remade this cake for Christmas, because the flavor was great even though it did not look very nice. On my second try, everything came out great. Here are the changes I made. 1. I made sure the cranberry filing was completely cool, and 2. after I put the 2/3 batter in the bundt, pan, I tapped it down on the counter several times, to ensure there were no air pockets in the batter (for the filling to fall into. Much better, it smells great and I and this time looks great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good. Dense still even though I only added 2 sticks of butter rather than 3.5. I sprayed then pan before hand with PAM then dusted with flour and the cake popped right now. The lemon flavor was great, tart and not too sweet. My cranberries stayed right in the middle and were delicious. This a great special occasion cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Mmmm... this was absolutely delicious! I don't particularly have any suggestions, just to follow the recipe step by step and don't let the lower reviews stop you from trying this recipe. I am by no means a great baker and it came out perfectly. I will most definitely be making this again (and again!.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was absolutely wonderful and very easy to make!