Cranberry Meyer Lemon Bundt Cake

Instructions

1. Preheat oven to 350 F. Generously butter (or spray,) and flour a 9-inch bundt pan. Set aside.
2. Whisk 2 cups of flour, baking powder, baking soda, and salt together in a medium-sized bowl and set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, use your hands to rub the sugar and zest together for a minute or two. Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and creamy. With the mixer running, stream in the oil, then add the sour cream and finally the vanilla. With the mixer on low speed, add the dry ingredients, beating just until combined.
4. Toss the cranberries with 2 teaspoons of flour and then gently fold into the batter.
5. Pour the batter into the prepared pan. Bake for about 45-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cake cool on a wire rack before inverting onto a cake stand or platter. (You can speed the cooling process up a bit in the freezer.)
7. While the cake is baking, make the syrup: Combine the lemon juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute.
8. When the cake has been cooled and inverted, prick the top with a fork all over and brush it generously with the syrup.
9. To make the glaze:
10. Stir the powdered sugar and lemon juice together adding a tablespoon of the juice first, and then a bit more if needed until the glaze is a thick but pourable consistency.
11. Drizzle glaze generously over the cake, and sprinkle with zest if desired. Allow cake to set before serving.