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1
Preheat oven to 350F Grate 1/4 tsp peel from lemon and squeeze 2 tsp juice.
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2
Set juice aside.
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3
In a saucepan, combine 1 C cranberries, 1/4 C granulated sugar, grated lemon peel, and cinnamon.
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4
Cook on medium-low 10 minutes, or until some cranberries burst, stirring frequently.
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5
Cool completely.
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6
Stir in remaining cranberries.
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7
Grease and dust with flour a 12-cup Bundt pan.
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8
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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9
Cream butter and cheese until fluffy and smooth with mixer.
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10
Gradually add 2 C of sugar, 1/2 C at a time.
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11
Beat 1 minute longer.
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12
Add eggs, 1 at a time, beating after each addition.
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13
Beat in 1 tbsp vanilla extract and 1 tsp almond extract.
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14
Reduce mixture speed to low and add flour mixture.
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15
Beat until just combined.
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16
Spoon 3/4 cake batter into Bundt pan.
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17
Top with cranberry mixture in an even layer.
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18
Top all with rest of cake batter.
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19
Bake 55 min to 1 hour 10 minutes, or until toothpick inserted in center comes out clean.
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20
Cool in pan 10 minutes.
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21
Invert onto rack; remove pan.
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22
Cool completely.
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23
In medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 tsp almond extract until smooth; drizzle over cake.
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24
Garnish with almonds.
