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

Photo: Meyer Lemon-Cranberry Bundt Cake Recipe


















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By beasty_12380371
Pismo Beach
on December 24, 2011
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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.
By KsuKitty
Kansas
on November 20, 2011
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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.
By AllieOopa
on January 18, 2011
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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!.
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