Photo: Meyer Lemon-Cranberry Bundt Cake Recipe
Ingredients
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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 43 reviews
By jkm011@aol.com
KY
on May 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
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 ;
By marlo8
on February 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
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.
By barbvick
on January 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
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.
Read all 43 reviews