Lemon-Cranberry Bundt Cake

Food Network Magazine
Photo by Denise K.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

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

Prepare the cake: Position a rack in the middle of the oven and preheat to 350. Butter and flour a 10-cup fluted 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 two-thirds 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. 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. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake. Photograph by Steve Giralt

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