Meyer Lemon-Cranberry Bundt Cake

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This was easy to make, came out as pretty as it is in the picture, and was delicious!

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It turned out beautifully! I normally don't bake and hate baking, but this was a fun cake! It was a bit dense but didn't have any problems re: cake sticking or cranberries falling to the bottom.

I made my own zest and used less sugar. I used a lot of oil and butter before flouring. I was so nervous after reading reviews but I turned the cake cover, tapped the pan, and the cake popped out like magic!

I baked the batter until it was a little firm before putting the berry mixture in. Then poured the rest of the batter and baked like normal. The lemon icing had such a fun tart flavor. I just made it for Thanksgiving (2 days ago and I think I'll make another for an event tomorrow!

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This recipe was a disaster I followed everything properly and I noticed the cake was not cooking right in the oven I could not afford to have the cake fail so I had to scrap it and throw away all the ingredients. Also, the whole recipe from the begging was causing havoc from the lemon zest which is not sold in many stores, down to the cranberry filling which suggest fifteen or so minutes perhaps to cook. In cooking I prefer accurate recipes and this one is not accurate nobody is trying to be a chef just give me the right recipe with the right time and I will make the dish. DO NOT TRY THIS CAKE!!

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I made this last Thanksgiving and am getting requests for it again this year! Can't wait to serve it to my super picky grandma and watch her face light up! Make sure you use a tall bundt cake pan, though, or it is dense and not very tall.

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This cake is wonderful. Made it last year for thanksgiving and everyone loved it. The flavor was amazing and I will be making it again.

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Wow, this is truly a masterpiece in both flavor and presentation. It's certainly an intermediate recipe, and calls for your careful attention to detail, but if you follow the directions exactly as I did, I think you'll be blown away by the results. I wish I could include a photo to show you how beautifully it turned out and the smiles of my guests, one of whom said she never knew a bundt could be so surprising, full of texture and flavor. I agree.

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Like all the other reviews, I am not a baker. But I decided to attempt to make this cake dispite all the comments about the fruity center. Also, I used rasberry instead of cranberry.
I agree, it was hard not to spill over to the side of the pan. However, I didn't over fill the center either; if anything I under filled fearing it'll touch the pan. Some did so I was concerned about sticking.
Once it was done, I didn't have trouble getting the cake out of the baking pan even though I can clearly see some of the center is on the center of the pan. I pour the syrup over the cake so you can barely see the filling on top of the cake.
As I cut the cake, I knew I didn't put enough fruit center because you can barley see a line of red inside the cake. Oh well....I serve the remaining fruit filling over the cake instead. Just as tasty. The husband loved it.

I will make this again. Practice makes perfect.

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I will not make this cake again. I thought the lemon flavor was too strong.

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I made this for Thanksgiving and it was a BIG hit with everyone. I have made it several times since then to rave reviews and have added this recipe to my all time favorites!