Lemon Cranberry Cake

By michaelmeiner

Ingredients

• 3 1/4 sticks margarine
• 3 cups cake flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 1/2 cups sugar
• 6 Tablespoons millk
• 4 eggs plus 2 egg yolks
• 2 teaspoons vanilla
• 2 Tablespoons freshly grated lemon zest
• 12 ounce bag fresh cranberries
• GLAZE
• 1/4 cup sugar
• 1/4 cup plus 2 T. lemon juice
• 1 1/2 cups confectioners sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Butter and flour a 10 cup fluted Bundt pan.

Cook cranberries with 3/4 cup sugar in a pot over medium high heat until juicy and the mixture is reduced to 1 1/4 cups, about 15 minutes. Let cool.

Whisk the milk, whole eggs, egg yolks, and vanilla in a medium bowl. Set aside.

Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, lemon zest, baking powder and salt in a large bowl. Add the margarine 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 remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.

Transfer the 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 remaining batter and smooth evenly. Bake until a toothpick comes out clean, about 55 to 60 minutes.

Meanwhile, make the syrup: Dissolve 1/4 cup 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. Invert and wrap tightly and let sit overnight.

Before serving, whisk the confectioners sugar and the remaining 2 T. lemon juice until smooth. Spoon over cake.