Meyer Lemon-Cranberry Bundt Cake

Name: Meyer Lemon-Cranberry Bundt Cake
Prep time: 13 h 25 min
Cook time: 13 h 25 min
Total time: 13 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 710 milliliters cake flour, sifted, plus more for the pan; 355 milliliters confectioners sugar; 340 grams fresh or frozen cranberries, thawed if frozen; 4 larges eggs, plus 2 egg yolks; 59 milliliters granulated sugar; 591 milliliters granulated sugar; 2 Tbsps finely grated Meyer lemon zest; 118 milliliters Meyer lemon juice; 1 teaspoons salt; 3 sticks unsalted butter, cubed and at room temperature, plus more for the pan; 2 teaspoons vanilla extract; 6 Tbsps whole milk

You can never have too many dessert recipes, so give Meyer Lemon-Cranberry Bundt Cake a try. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 41g of fat, and a total of 918 calories. A mixture of meyer lemon juice, cranberries, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 13 hours and 25 minutes.

Instructions

Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Heat the cranberries in a pot heat the cranberries until they start to release their juices.

Ingredients you will need

Cranberries

Equipment you will use

Pot

Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes.

Ingredients you will need

Granulated Sugar

Let cool completely.

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

Equipment you will use

Oven

Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.

Ingredients you will need

Egg

Vanilla

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl.

Ingredients you will need

Baking Powder

Lemon Zest

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened.

Ingredients you will need

Butter

Equipment you will use

Blender

Add half of the milk mixture, increase the speed to medium and beat 1 minute.

Ingredients you will need

Milk

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.

Ingredients you will need

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Cranberries

Equipment you will use

Frying Pan

Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.

Equipment you will use

Toothpicks

Oven

Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat.

Ingredients you will need

Granulated Sugar

Lemon Juice

Syrup

Equipment you will use

Sauce Pan

Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top.

Ingredients you will need

Syrup

Equipment you will use

Skewers

Oven

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.

Ingredients you will need

Wrap