Meyer Lemon-Cranberry Bundt Cake

Name: Meyer Lemon-Cranberry Bundt Cake
Prep time: 12 h 25 min
Cook time: 1 h
Yield: 8
Ingredients: 3 1/4 sticks 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; 2 teaspoons vanilla extract; 2 tablespoons finely grated Meyer lemon zest; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup plus 2 tablespoons Meyer lemon juice; 1 1/2 cups confectioners' sugar

Meyer Lemon-Cranberry Bundt Cake was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/meyer-lemon-cranberry-bundt-cake-recipe.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Meyer Lemon-Cranberry Bundt Cake recipe from Food Network Kitchen..."

INGREDIENTS

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3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan

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3 cups cake flour, sifted, plus more for the pan

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1 12 -ounce bag fresh or frozen cranberries, thawed if frozen

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2 1/2 cups granulated sugar

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6 tablespoons whole milk

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4 large eggs plus 2 egg yolks

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2 teaspoons vanilla extract

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2 tablespoons finely grated Meyer lemon zest

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1 1/2 teaspoons baking powder

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1/2 teaspoon salt

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1/4 cup granulated sugar

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1/2 cup plus 2 tablespoons Meyer lemon juice

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1 1/2 cups confectioners' sugar

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