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.

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/lemon-cranberry-bundt-cake/