Meyer Lemon-Cranberry Bundt Cake

READY IN: 1hr 50mins
Leslie
Recipe by Crafty Lady 13

This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.

Top Review by Maito

I made this with our Bearss limes and they went very well with the cranberries. I used the syrup, but skipped the glaze so that this wouldn't be too sweet for us. The flavor was really good. I did have a big problem getting this out of the pan though, it did not come out in one piece. I think it is because all the syrup made it extremely moist (even with pouring it slowly, it took a long time for it to absorb). I have used the toothpick and syrup method before with success, but I think only with overlapping parchment in a loaf pan so it was very easy to pull out. I think the workaround here is to cool the cake a bit, remove it to parchment paper and then very slowly pour the syrup on to it. Hopefully that will work, because the amount of citrus and cranberries pack a flavor punch that is really wonderful in this.

Ingredients Nutrition

Directions

  1. Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
  2. Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
  3. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
  4. Whisk the 3 cups flour, the remaining 1 3/4 cups granulated 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.
  5. 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 cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
  6. Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface 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.
  7. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.

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