MEYER LEMON-CRANBERRY BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 13h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
- Heat the cranberries in a pot until they start to release their juices. 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. 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.
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Md Sravon
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious. I would definitely recommend it.
Nilay Kahya
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the cake was gone in no time.
Ama Ama
[email protected]This cake was a bit dry for my taste, but the flavor was good. I would recommend adding a little more butter or oil to the batter next time.
Emihle Mandita
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this cake. The Meyer lemon flavor was very prominent and the cranberries added a nice tartness.
joker brigt
[email protected]I had some trouble getting the cake out of the pan, but other than that, it turned out great. The flavor was amazing!
Sajjada Siddique
[email protected]This cake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar in the glaze next time.
Oras Khan
[email protected]I've made this cake several times now and it's always a hit. It's the perfect cake for any occasion. I love the combination of Meyer lemon and cranberries.
Namatovu Sharifah
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so moist and fluffy, and the glaze added a nice touch of sweetness. I would definitely recommend this recipe to others.
Tingan Cyrus
[email protected]This cake was easy to make and turned out beautifully. The glaze was the perfect finishing touch. I served it at a brunch and it was a huge hit!
Md Anarul Islam
[email protected]I was skeptical about the combination of flavors in this cake, but I was pleasantly surprised! The Meyer lemon and cranberries complemented each other perfectly. The cake was also very moist and flavorful. I will definitely be making this again!
Chioma Blessing
[email protected]This Meyer Lemon Cranberry Bundt Cake was a delightful treat! The combination of sweet and tart flavors was perfect, and the cake was moist and fluffy. I loved the addition of cranberries, which gave the cake a festive touch. Overall, this recipe is