Best 2 Meyer Lemon Cranberry Bundt Cake Recipes

**Indulge in a symphony of flavors with our Meyer Lemon Cranberry Bundt Cake, a delightful creation that captivates the senses.**

Awaken your taste buds to the vibrant essence of Meyer lemons and the tangy sweetness of cranberries, perfectly harmonized in a moist and delectable bundt cake. This culinary masterpiece offers a delightful balance of citrusy brightness and tart-sweet bursts in every bite. With its tender crumb and alluring aroma, this cake is a true celebration of flavors, perfect for any occasion.

**Explore variations of this delightful recipe, including a luscious Meyer Lemon Glaze that adds an extra layer of tangy sweetness, a decadent Cranberry Cream Cheese Filling that elevates the cake's richness, and a charming Mini Bundt Cake version, ideal for individual servings or a delightful gift.**

Immerse yourself in the world of baking with our detailed instructions, ensuring success in your culinary endeavor. Each step is meticulously explained, guiding you through the process of creating this extraordinary cake. Gather your ingredients, preheat your oven, and prepare to embark on a delightful journey of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MEYER LEMON-CRANBERRY BUNDT CAKE

Meyer Lemon-Cranberry Bundt Cake image

Provided by Food Network Kitchen

Categories dessert

Time 13h25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

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
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 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar

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.

MEYER LEMON-CRANBERRY BUNDT CAKE

Meyer Lemon-Cranberry Bundt Cake image

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. From the November, 2009 Food Network Magazine.

Provided by Crafty Lady 13

Categories Dessert

Time 1h50m

Yield 8-12 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Tips:

To evenly distribute the cranberries throughout the cake, toss them in a little flour before adding them to the batter.
If you don't have a bundt pan, you can use a 9x13 inch baking dish. The baking time may need to be adjusted, so keep an eye on the cake.
Make sure your oven is properly preheated before baking the cake. This will help it rise evenly.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Allow the cake to cool completely before inverting it onto a serving plate. This will help prevent the cake from breaking.

Conclusion:

This Meyer lemon cranberry bundt cake is a delicious and festive treat that's perfect for any occasion. The moist and flavorful cake is packed with cranberries and topped with a sweet and tangy lemon glaze. It's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cake a try.