The moist Meyer Lemon Bundt is crowned with a ring of sugared cranberries and sprigs of fresh rosemary. Combined they make a festive presentation just right for the holiday season or when you want a fancier dessert.
1 cup butter, room temperature
2 tablespoons Meyer Lemon juice
Meyer Lemon and Bourbon Glaze
1 and ½ cups confectioners' sugar, sifted
2 Tablespoons Meyer lemon Juice
1/3 cup cranberries (for garnish)
2 Tablespoons + 1 teaspoon sugar
Rosemary sprigs (for garnish)
Preheat oven to 325° F and prepare a 10-12 cup Bundt pan for nonstick baking.
Place the sugar in a small bowl with the Meyer lemon zest and whisk them together to infuse the fragrant zest into the sugar. This smells heavenly!
Sift the flour, baking powder, and salt together then set aside.
Next, cream butter and shortening at medium speed until thoroughly combined and smooth.
Gradually add zested sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time, beating until blended after each addition.
Now add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed until just blended after each addition.
Stir in vanilla, Meyer lemon zest, and Meyer lemon juice.
Spoon 1/3 of batter into prepared pan and place some of the berries on top of the batter making sure they are centered in the batter and not touching the sides of the pan.
Add another 1/3 of the batter and repeat the cranberry placement.
Add the last of the batter and add more berries to the last batter addition.
Bake at 325° F for 1 hour 25 to 30 minutes or until cake tests done.
Cool cake in pan on a wire rack 15 to 20 minutes before inverting onto a serving plate to cool completely.
While cake is cooling, prepare the glaze.
In a small bowl toss the cranberries with the 1/3 cup of sugar.
Most recipes call for mixing the cranberries with sugar and water, heating them until a sugary syrup is formed and the cranberries pop. I used frozen berries and after draining, they were damp enough for the sugar to adhere to the cranberries. They won’t be as sweet as boiling them in sugar and water, but it works.
Set the berries aside along with the rosemary sprigs.
Next, mix glaze ingredients together with a whisk and drizzle or spoon over cake.
Garnish with the sugared cranberries and rosemary sprigs.
Store covered on the countertop for 3 days or in refrigerator up to 7 days.
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