As much as I love to make fancy layer cakes, there is something to be said about the simplicity of a bundt cake. Not only are they easy to make but they require very little in the decoration department. A simple glaze is more than enough to dress up a bundt cake. And despite their simplicity, there is always something visually impressive about the appearance of a bundt cake. For these reasons, it is nice to have a good bundt cake recipe in your baking repertoire. Especially for those times when you don’t have the time or the patience to make a layer cake.
This glazed cranberry-lemon cake is one of the recipes that’s good to have in your back pocket, particularly during the busy holiday season. The cake itself it moist and flavorful with a nice hint of lemon flavor. The tart cranberries on top of the cake are a great contrast to the sweetness of the cake and also add to its festive appearance. So, in a pinch for an impressive holiday-inspired dessert? This glazed cranberry-lemon cake certainly has you covered.
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ⅔ cup light brown sugar
- 3 cups fresh cranberries
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups granulated sugar
- 2 lemons
- ¾ cup buttermilk
- 1½ tsp vanilla extract
- 3 large eggs
- 1 cup powdered sugar
- Preheat the oven to 350 degrees F. Generously grease a 12-cup bundt pan with butter. Sprinkle the brown sugar into the bottom of the pan and then pour the cranberries on top of the brown sugar.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar with the zest of both lemons.
- Squeeze the juice from both lemons. In a liquid measuring cup, combine two tablespoons of the lemon juice, the buttermilk and the vanilla extract. Set aside the remaining lemon juice.
- Add the sugar/lemon zest mixture to the bowl of the stand mixer. Beat all of the ingredients until light and creamy, about 2-3 minutes. Add the eggs, one at a time, beating until incorporated after each addition. Scrape down the sides of the bowl as necessary. With the mixer on low speed, add the dry ingredients in two batches, alternating with the buttermilk mixture. Increase the speed of the mixer and beat for another 2 minutes.
- Pour the batter into the bundt pan and spread into an even layer over the cranberries. Bake for 35-40 minutes or until an inserted cake tester comes out clean. Let the cake cool in the pan for 5 minutes before removing from the pan and allowing it to cool completely.
- To make the glaze, combine the powdered sugar with 2 tablespoons of the reserved lemon juice. Whisk until thick and smooth. You might need to add a little more lemon juice to reach your desired consistency- it should be thick but pourable. Drizzle the glaze over the cooled cake and let set for at least 15 minutes before serving.
Source: Recipe adapted from Williams Sonoma