Are you searching for a truly stunning and elegant centerpiece for your holiday dessert table? A cake that is bursting with the bright, festive flavors of the season, with an unbelievably tender crumb and a beautiful surprise hidden inside? This incredible, from-scratch Meyer Lemon-Cranberry Bundt Cake is that unforgettable, show-stopping dessert.
This isn’t just a recipe; it’s your guide to creating a sophisticated, bakery-worthy masterpiece. We’ll show you the professional secrets to an impossibly fine and velvety cake crumb, thanks to a simple “reverse creaming” method. This beautiful lemon-scented cake is then filled with a ribbon of tart, jammy cranberry, soaked in a zesty lemon syrup, and finished with a sweet-tart glaze. It’s a true celebration of flavor and a perfect project for holiday baking.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Centerpiece Cake
What makes this Meyer Lemon-Cranberry Bundt Cake so spectacular is its incredible depth of flavor and its wonderfully moist, tender texture. The recipe features a triple-dose of bright Meyer lemon flavor—zest in the cake, a syrup that soaks the crumb, and a final glaze on top. The surprise ring of tart, cooked cranberry filling in the center is a beautiful and delicious contrast to the sweet cake. Best of all, this cake is designed to be made a day in advance, allowing the flavors to meld and making it the perfect, stress-free dessert for Thanksgiving or Christmas.
| Metric | Time / Level |
| Total Time | 12 hours (includes overnight rest) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 12-16 |
The Essential Ingredients for This Stunning Cake
This recipe uses a handful of high-quality ingredients to create its signature bright and festive flavor.
- Meyer Lemons: The bright and floral star of the show!
- What are they?: Meyer lemons are a cross between a traditional lemon and a mandarin orange. They have a smoother, thinner, deep yellow-orange skin and are less acidic and much sweeter than regular lemons, with a beautiful, complex floral aroma. They are in season during the fall and winter, making them perfect for holiday baking.
- The Tender Lemon Cake:
- Cake Flour: This is a key ingredient for the best texture! Cake flour is more finely milled and has a lower protein content than all-purpose flour, which is the secret to an incredibly soft, fine, and velvety cake crumb.
- The “Reverse Creaming” Method: This recipe uses a professional technique where the room temperature butter is mixed into the dry ingredients first. This coats the flour particles in fat, which inhibits gluten development and results in a wonderfully tender cake.
- The Tart Cranberry Filling: A simple, homemade, and jammy filling made with fresh or frozen cranberries that provides a beautiful, jewel-toned ribbon of color and a tart flavor contrast inside the sweet cake.
- The Lemon Syrup & Glaze: The final layers of flavor! A simple lemon syrup is poured over the warm cake to make it unbelievably moist. After an overnight rest, a classic, sharp lemon glaze made with confectioners’ sugar provides a beautiful, sweet-tart finish.
Step-by-Step to the Perfect Bundt Cake
Making this elegant cake is a rewarding process. Let’s break it down into simple, manageable parts.
Part 1: The Tart Cranberry Filling
Step 1: First, prepare your 10-cup fluted Bundt pan. Generously grease it with softened butter, making sure to get into every single nook and cranny. Then, dust it with flour, tapping out any excess.
Step 2: In a medium saucepan, heat the 12 ounces of fresh or frozen cranberries until they start to release their juices. Add 3/4 cup of the granulated sugar and cook over medium heat, stirring, for about 15 minutes, until the cranberries have burst and the mixture has thickened and reduced to about 1 1/4 cups.
Step 3: Set the cranberry filling aside to cool completely while you prepare the cake batter.
Part 2: The Tender Meyer Lemon Cake
Step 1: Position a rack in the middle of your oven and preheat to 350°F (175°C).
Step 2: In a medium bowl, whisk together the 6 tablespoons of whole milk, the 4 large whole eggs, the 2 egg yolks, and the 2 teaspoons of vanilla extract. Set this liquid mixture aside.
Step 3: In the large bowl of a stand mixer, whisk together the 3 cups of sifted cake flour, the remaining 1 3/4 cups of granulated sugar, the 2 tablespoons of finely grated Meyer lemon zest, the 1 1/2 teaspoons of baking powder, and the 1/2 teaspoon of salt.
Step 4: Add the 3 1/4 sticks of cubed, room temperature butter to the dry ingredients. Beat with the mixer on low speed until the mixture is moistened and resembles coarse, damp sand.
Step 5: Add half of the milk and egg mixture to the bowl. Increase the speed to medium and beat for 1 full minute. With the mixer on low, add the remaining milk mixture in two separate batches, beating briefly between each addition. Scrape down the sides of the bowl and beat again for about 30 seconds to ensure the batter is smooth.
Part 3: Assembling, Baking, and Soaking the Cake
Step 1: Transfer about two-thirds of the prepared cake batter to your prepared Bundt pan and spread it into an even layer.
Step 2: Spoon the completely cooled cranberry mixture in a ring around the middle of the batter. Be careful not to let the cranberry filling touch the sides of the pan.
Step 3: Top the cranberry ring with the remaining one-third of the cake batter and use an offset spatula to smooth it into an even layer.
Step 4: Bake for 55 to 60 minutes, until a long wooden skewer or a cake tester inserted into the center of the cake comes out clean.
Step 5 (The Syrup Soak): While the cake is baking, make the lemon syrup. In a small saucepan over low heat, dissolve the 1/4 cup of granulated sugar in the 1/2 cup of Meyer lemon juice.
Step 6: As soon as the cake comes out of the oven, use a skewer to poke holes all over the surface of the cake (while it’s still in the pan). Slowly and evenly pour the warm lemon syrup over the hot cake.
Step 7: Let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a parchment-lined wire rack to cool completely.
Part 4: The Overnight Rest and Final Glaze
Once the cake is completely cool, wrap it tightly in plastic wrap and let it sit at room temperature overnight.
Pro Tip: This crucial step is the secret to the best flavor and texture! It allows the lemon syrup to fully soak into the cake and for the crumb to set, making it incredibly moist and delicious.
When you are ready to serve, whisk together the 1 1/2 cups of confectioners’ sugar and the remaining 2 tablespoons of Meyer lemon juice until the glaze is smooth. Spoon or drizzle the glaze over the top of the cake, letting it drip down the sides.
The Best Stunning & Moist Meyer Lemon Cranberry Bundt Cake
An elegant and moist Meyer lemon Bundt cake with a surprise cranberry filling. The recipe features a rich butter cake batter flavored with finely grated Meyer lemon zest. A ring of sweet-tart cranberry filling, which is pre-cooked on the stovetop, is spooned into the middle of the batter before baking. After the cake is baked, it’s poked all over and soaked with a warm Meyer lemon simple syrup. The cake is designed to rest overnight to absorb the syrup fully, and is then finished with a simple lemon confectioners’ sugar glaze before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 11 hours (includes cooling and overnight rest)
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking, Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 3 1/4 sticks (1 5/8 cups) 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, at room temperature
- 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
Instructions
- Prepare the Pan and Cranberry Filling: Generously butter and flour a 10-cup fluted Bundt pan.
- In a pot, heat the cranberries until they start to release their juices. Add 3/4 cup of granulated sugar and cook over medium heat for about 15 minutes, until the mixture is juicy and has reduced to about 1 1/4 cups. Let it cool completely.
- Make the Cake: Position a rack in the middle of the oven and preheat to 350°F.
- In a medium bowl, whisk the milk, whole eggs, egg yolks, and vanilla. In a separate large bowl, whisk the sifted cake flour, the remaining 1 3/4 cups of sugar, the lemon zest, baking powder, and salt.
- Add the 3 1/4 sticks of butter to the dry ingredients and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase speed to medium, and beat for 1 minute. Add the remaining milk mixture in two batches, beating between each addition.
- Assemble and Bake: Transfer two-thirds of the batter to the prepared Bundt pan. Spoon the cooled cranberry mixture in a ring over the batter, avoiding the sides of the pan. Top with the remaining batter and smooth the top.
- Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Add the Syrup and Glaze: While the cake bakes, make the syrup by dissolving 1/4 cup of sugar in 1/2 cup of lemon juice in a saucepan over low heat.
- As soon as the cake comes out of the oven, poke the surface all over with a skewer and pour the warm syrup over the top. Let the cake cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack to cool completely. Wrap tightly in plastic wrap and let it sit overnight.
- When ready to serve, whisk the confectioners’ sugar and the remaining 2 tablespoons of lemon juice until smooth. Spoon the glaze over the cake.
Notes
- This is a multi-step, make-ahead cake that is best when it rests overnight, which allows the syrup to fully soak in and the crumb to set.
- The cranberry filling is carefully spooned into the middle of the batter to create a surprise ring inside the finished cake.
- Poking holes in the warm cake before adding the syrup is a key step to ensure it absorbs the liquid evenly.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450-550
- Sugar: 55-65 g
- Sodium: 150-200 mg
- Fat: 22-28 g
- Saturated Fat: 14-18 g
- Trans Fat: 0 g
- Carbohydrates: 60-70 g
- Fiber: 1-2 g
- Protein: 4-6 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
This Bundt cake is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: This cake is designed to be made ahead! It needs to sit overnight for the best result. You can bake and soak the cake up to 2 days in advance. Keep it well-wrapped at room temperature.
- Storage: Store the finished, glazed cake, well-covered, at room temperature for up to 4 days.
- Freezing: You can freeze the un-glazed cake. Let it cool completely, wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight at room temperature before glazing.
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Creative Recipe Variations
This stunning and festive cake is a wonderful base for your own delicious and creative twists.
- Use a Different Citrus: If you can’t find Meyer lemons, you can absolutely use an equal amount of regular lemons for a more classic, tart flavor. A cranberry-orange combination would also be a fantastic and classic choice.
- Add a Nutty Crunch: For a wonderful textural contrast, you can fold 1 cup of toasted, chopped pecans or walnuts into the cake batter at the very end, just before you layer it into the pan.
- Make it a Loaf Cake: If you don’t have a Bundt pan, you can divide the batter and the filling between two well-greased and floured 9×5-inch loaf pans. You will need to adjust the baking time, so start checking for doneness after about 40-45 minutes.
Enjoy Your New Holiday Showstopper!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday centerpiece. This Meyer Lemon-Cranberry Bundt Cake is a perfect symphony of bright, tart, and sweet flavors with an unbelievably tender texture. It’s a rewarding baking project that is guaranteed to impress your family and friends.
We hope you and your loved ones enjoy every last, perfect, and delicious slice!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake for the holidays!
Frequently Asked Questions (FAQs)
Q1: What are Meyer lemons, and can I use regular lemons instead?
Meyer lemons are a citrus fruit that is believed to be a cross between a traditional lemon and a mandarin orange. They are smaller, rounder, and have a smoother, thinner skin than regular lemons. Their flavor is much less acidic and has a wonderful, sweet, and almost floral aroma. If you cannot find them, you can absolutely use an equal amount of regular lemons; your final cake will just have a more classic, tart lemon flavor.
Q2: What is the “reverse creaming” method, and why is it used for this cake?
The reverse creaming method is a professional baking technique where the fat (the softened butter) is mixed into the dry ingredients first, before the liquids are added. By coating the flour particles with fat at the beginning, you are inhibiting the development of gluten. This is the secret to a cake with an incredibly fine, close, and velvety crumb, which is perfect for a dense, moist Bundt cake like this one.
Q3: How do I keep my Bundt cake from sticking to the pan?
This is the number one fear of any Bundt cake baker! The secret is to be very meticulous when you are greasing your pan. The best method is to use a pastry brush to apply a thin, even layer of softened (not melted) butter into every single nook, cranny, and crevice of the pan. Then, add a few tablespoons of all-purpose flour and tilt and tap the pan until the entire inside surface is coated in a thin layer of flour. Finally, tap out any excess flour.
Q4: Do I really have to let the cake sit overnight?
For the absolute best flavor and texture, yes, this step is highly recommended. The overnight rest allows the lemon syrup to fully soak into every last crumb of the cake, making it incredibly moist and flavorful. It also allows the crumb of the cake to fully set, making it easier to slice and ensuring a perfect, tender texture.
Q.5: Can I use all-purpose flour instead of cake flour?
You can, but the final texture will be different. Cake flour has a lower protein content, which results in a much softer, finer, and more tender crumb. If you use all-purpose flour, your cake will have a slightly denser and sturdier, but still delicious, texture.