Meyer Lemon-Cranberry Bundt Cake
photo by Leslie
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
8-12
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
directions
- Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute 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 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.
- 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.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this with our Bearss limes and they went very well with the cranberries. I used the syrup, but skipped the glaze so that this wouldn't be too sweet for us. The flavor was really good. I did have a big problem getting this out of the pan though, it did not come out in one piece. I think it is because all the syrup made it extremely moist (even with pouring it slowly, it took a long time for it to absorb). I have used the toothpick and syrup method before with success, but I think only with overlapping parchment in a loaf pan so it was very easy to pull out. I think the workaround here is to cool the cake a bit, remove it to parchment paper and then very slowly pour the syrup on to it. Hopefully that will work, because the amount of citrus and cranberries pack a flavor punch that is really wonderful in this.
-
My friend Chef #595792 had sent me a large box of Meyer Lemons, all the way from Arizona and I HAD to find a special recipe to use them in. This is it, and a great choice! This cake is stunning, and quite simple to make. I doubled it and made 2 cakes for a catering job I had, and it got rave reviews. I used a baking release spray and they popped out of the pans perfectly ;) I would not change and thing, and I'm so glad to have found this terrific recipe with which to use my Meyer Lemons! Made for Aussie Swap :)
-
OUTSTANDING, just simply OUTSTANDING! It took me a while to find some Meyer lemons, but I finally did (got enough to make this GREAT TASTING CAKE several more times)! We thoroughly enjoy the combo of lemon & cranberry, & in this cake, those flavors come together sooooo nicely! Definitely a winner AND a great keeper of a recipe! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #34]
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>