Meyer Lemon-Cranberry Bundt Cake

  • Level: Easy
  • Total: 13 hr 25 min
  • Prep: 25 min
  • Inactive: 12 hr
  • Cook: 1 hr
  • Yield: 8 servings
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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

  1. Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
  2. Heat the cranberries in a pot 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.
  3. Position a rack in the middle of the oven and preheat to 350 degrees F.
  4. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
  5. 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.
  6. 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.
  7. 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.
  8. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
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