Meyer Lemon-Cranberry Bundt Cake Recipe

Name: Meyer Lemon-Cranberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Glaze; 1/4 cup granulated sugar; 1/2 cup plus 2 tbsp meyer lemon juice; 1 1/2 cups confectioners' sugar

Servings: persons

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
Glaze
1/4 cup granulated sugar
1/2 cup plus 2 tbsp meyer lemon juice
1 1/2 cups confectioners' sugar

1
Prepare the cake: Position a rack in the middle of the oven and preheat to 350u00b0. 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.

1835

kcal

Calories

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Meyer Lemon-Cranberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meyer Lemon-Cranberry Bundt Cake

How did you like this recipe?

Frequently Asked Questions