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Lemon-Cranberry Bundt Cake

By

Food Network Magazine

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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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

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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