Description
This moist Lemon Bundt Cake with Cranberry Orange Glaze is perfect for the upcoming Memorial Day holiday! Summer desserts don’t get any better than this!
Ingredients
- 1 cup Unsalted Butter, Plus More For Greasing, At Room Temperature
- 1-¾ cup Sugar
- 2-⅔ cups All-purpose Flour, Plus More For Dusting
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1-¼ cup Buttermilk
- 1 Tablespoon Lemon Zest
- 4 Tablespoons Lemon Juice
- 4 Large Eggs, At Room Temperature
- FOR THE GLAZE:
- 1 cup Confectioners Sugar
- 2 Tablespoons Cranberry Juice
- 1 teaspoon Orange Zest
Preparation
Preheat oven to 350°F. Generously grease and flour a 9-inch Bundt pan.
In a stand mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes.
While butter is beating, sift flour, baking soda, and salt, and set aside.
In a small bowl, combine buttermilk, lemon zest, and lemon juice. Set aside.
Add eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. Alternate adding the sifted dry ingredients and the wet ingredients (three times) to the butter-sugar mixture, stirring on low until just incorporated.
Pour batter into prepared Bundt pan. Bake until center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.
Remove cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
In a small bowl, combine confectioner’s sugar, cranberry juice, and orange zest. Stir until very smooth. Add a little more confectioner’s sugar or water as necessary to achieve a glaze consistency similar to that of honey. Spoon the glaze evenly over the cake. When the glaze has firmed, transfer to a cake stand and garnish with blackberries and lemon wedges. Serve at room temperature.
