This cranberry meyer lemon bundt cake is perfect for a holiday brunch or light dessert! It has a lovely lemony flavor and is topped with brown sugar-sweetened cranberries.
Anyone else feel like they’re really struggling under the weight of major food indecision this holiday season?
I say as I’m sitting here surrounded by cookbook piles and a list of 247 potential things I NEED to make for Christmas Eve/Day this year.
Not an exaggerated. I counted.
Someone obviously needs to come save me from myself and/or take away my credit cards so that I don’t actually try to order the groceries to make all these things.
I have a few things set in my mind as MUST HAVES, like I absolutely positively will be making a batch of my infamous Italian rainbow cookies lest there be riots in the streets.
And pprroooobbaabbllyy some version of these mini quiches, because it feels weird to have any kind of celebration without them.
Oh, and the baked brie!! You can’t forget the baked brie.
But what about the other 9 dozen cookies and the cakes and the pies and DINNER. Times two, because I’m hosting both days this year.
But the good news is that I’ve got Christmas brunch/breakfast/midday snack covered. I already tested this cranberry meyer lemon bundt on the powers that be (ie Remy and the.boy) and it got double thumbs up.
It’s sweet but tart, and also really light and refreshing. I think the cake part gets a little bit more sweet and tender as it ages, so it can definitely be baked the day before. The glaze is best when fresh, so make that and drizzle it on just before serving.
- 12 tbsp unsalted butter, room temperature
- ⅓ cup dark brown sugar
- 3 cups fresh cranberries
- 2½ cups all purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups sugar
- zest and juice of 2 meyer lemons, divided
- 1½ tsp vanilla extract
- 3 large eggs
- ¾ cup buttermilk
- 1 cup powdered sugar
- 1½ tbsp meyer lemon juice
- Heat oven to 350F. Grease a bundt pan with baking spray or butter. Sprinkle the brown sugar over the bottom of the pan, then sprinkle the cranberries over the sugar in an even layer. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest with your fingers, rubbing the zest into the sugar until it is fragrant. This helps the zest to release its essential oils. Add the butter to the stand mixer bowl and beat on medium-high speed until light and fluffy, about 4-5 minutes. Beat in the vanilla, then add the eggs one at a time, beating well after each addition.
- In a measuring cup, stir together the buttermilk with 2 tbsp of the lemon juice. Turn the mixer to low and add the dry ingredients in 3 additions, alternating with the buttermilk mixture. Mix until just combined, then spread the batter into the bundt pan, covering the cranberries.
- Bake for 50-55 minutes, or until golden brown and just set. Transfer to a wire rack and let cool for 15 minutes, then invert the cake onto a serving plate and remove the pan. Allow to cool completely.
- To make the glaze, whisk together the powdered sugar and meyer lemon juice. Drizzle over the top of the cake as desired.
More cranberries for brunch: