Recipe: Meyer Lemon-Cranberry Bundt Cake with Lemon Glaze

MEYER LEMON-CRANBERRY BUNDT CAKE

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, divided use
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

TO PREPARE THE CAKE:
Butter and flour a 10-cup fluted Bundt pan.

Heat the cranberries in a pot heat the cranberries until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.

Position a rack in the middle of the oven and preheat to 350 degrees F.

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 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 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.

Makes 8 servings
Source: Food Network Magazine