Meyer Lemon Cranberry Bundt Cake
Brighten up your dessert table with this irresistible Meyer Lemon Cranberry Bundt Cake, a show-stopping treat that combines zesty citrus and tart cranberries in every bite. Perfectly moist and tender, this cake gets its lively flavor from fresh Meyer lemon zest and juice, paired beautifully with bursts of juicy cranberries folded right into the batter. A simple yet elegant Meyer lemon glaze cascades over the top, adding a glossy finish and extra tangy sweetness. Crafted with a balance of Greek yogurt for richness and a buttery crumb, this Bundt cake is ideal for holiday gatherings, brunches, or whenever you crave a citrusy twist. With its stunning presentation and vibrant flavors, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 tablespoons Meyer lemon zest
- 0.5 cups Meyer lemon juice
- 1 cup plain Greek yogurt
- 1.5 cups fresh cranberries
- 1.5 cups powdered sugar (for glaze)
- 2 tablespoons Meyer lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are covered.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the Meyer lemon zest and juice.
Reduce the mixer to low speed and alternately add the dry ingredients and the Greek yogurt in three additions, beginning and ending with the dry ingredients. Mix just until incorporated, being careful not to overmix.
Gently fold the fresh cranberries into the batter using a spatula until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Begin checking at the 50-minute mark.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking the powdered sugar and Meyer lemon juice together in a small bowl until smooth.
Drizzle the glaze over the completely cooled cake, letting it cascade down the sides. Allow the glaze to set for about 15 minutes before slicing and serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 51.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
