Meyer Lemon-Cranberry Bundt Cake |
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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 12 |
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This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. 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 |
1/4 cup granulated sugar |
1/2 cup plus 2 tbsp meyer lemon juice |
1 1/2 cups confectioners' sugar |
Directions:
1. 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.
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.
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