Meyer Lemon-Cranberry Bundt Cake

Tangy cranberries and fragrant and bold Meyer lemons add refreshing qualities to this moist cake. Meyer lemon fruits have a sweeter, less acidic flavour than the more common supermarket lemon varieties. As the cake bakes, the cranberries are transformed into a sweet-tart compote-like texture. Ideal for brunch or afternoon coffee or tea.

Lemon Cranberry Bundt Cake_AMN


12 Tbs (1 1/2 sticks) unsalted butter (at room temperature) plus some for greasing the pan(s)
2 cups fresh (or frozen) cranberries
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups granulated sugar
2 Meyer lemons
3/4 cup buttermilk
1 tsp. pure vanilla extract
3 eggs
Confectioner’s sugar, for dusting


Preheat an oven to 350°F. Grease a 12-cup Bundt pan or 12 mini Bundt pans with butter.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Add the granulated sugar to the bowl of a stand mixer. Finely grate the zest from the Meyer lemons over the sugar and mix briefly.

Squeeze the juice from the Meyer lemons. In a cup, combine 4 Tbs. of the lemon juice, the buttermilk and vanilla.

Add the butter to the lemon zest–sugar mixture and beat on medium-high speed until light and fluffy, for about 1 to 2 minutes. Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk mixture in 2 batches. Scrape down the sides of the bowl and beat again, raise the mixer speed to medium-high and beat for 1 minute to aerate the batter. Fold in cranberries.

Scrape the batter into the prepared Bundt pan or mini Bundt pans. Spread the batter and smooth the top. Bake until the cake tester inserted into the center comes out clean, 35 to 40 minutes (Note: if mini Bundt pans are used, 20-25 minutes). Let cool in the pan(s) for 5 minutes, then invert the cake(s) onto a wire rack and let cool completely.

Once the cake is cool, dust with confectioner’s sugar just before serving.

This cake can easily serve 12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

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