Meyer Lemon-Cranberry Bundt Cake

Total Time:
13 hr 25 min
25 min
12 hr
1 hr

8 servings

  • For the Cake:
  • 3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
  • 3 cups cake flour, sifted, plus more for 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
  • Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.

  • Heat the cranberries in a pot heat the cranberries until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.

  • Position a rack in the middle of the oven and preheat to 350 degrees F.

  • Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.

  • Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.

  • Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.

  • Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake 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 overnight.

  • When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

  • [recipe updated as of 12-9-09]

  • Photograph by Steve Giralt

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    Thanksgiving Desserts: Pies and Beyond