Meyer Lemon-Cranberry Bundt Cake
- Ready In:
- 1hr 50mins
- 1 1⁄4 cups unsalted butter, cubed and at room temperature, plus more for the pan
- 3 cups cake flour, sifted, plus more for the pan
- 12 ounces fresh cranberries (can use frozen cranberries, thawed)
- 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
- 1⁄4 cup granulated sugar
- 1⁄2 cup plus 2 tbsp meyer lemon juice
- 1 1⁄2 cups confectioners' sugar
- 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.
- 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.
- 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 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.
- 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.
- 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.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
Join The Conversation
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.
My friend Chef #595792 had sent me a large box of Meyer Lemons, all the way from Arizona and I HAD to find a special recipe to use them in. This is it, and a great choice! This cake is stunning, and quite simple to make. I doubled it and made 2 cakes for a catering job I had, and it got rave reviews. I used a baking release spray and they popped out of the pans perfectly ;) I would not change and thing, and I'm so glad to have found this terrific recipe with which to use my Meyer Lemons! Made for Aussie Swap :)