Name: Meyer Lemon and Cranberry Bundt Cake for Festive Holiday Baking
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 1/2 cups all‑purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 1/4 cup sour cream; Zest of 2 Meyer lemons; 1/4 cup freshly squeezed Meyer lemon juice; 1 cup fresh cranberries, halved; 1/2 cup dried cranberries, chopped

Meyer Lemon and Cranberry Bundt Cake for Festive Holiday Baking

Published on November 14, 2025

4.8 (245 reviews)

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Prep Time

20 min

Cook Time

45 min

Servings

Why You'll Love This Recipe

✓ Bright Holiday Flavor: Meyer lemons give a fragrant, slightly sweet citrus note that pairs perfectly with the tartness of cranberries, creating a festive taste profile.

✓ Stunning Presentation: The Bundt’s classic ring shape showcases the ruby‑red cranberries, making it a centerpiece that dazzles on any holiday table.

✓ Moist & Tender: A blend of butter, yogurt, and oil keeps the crumb incredibly moist, so each slice stays soft even after a day of storage.

The Meyer Lemon and Cranberry Bundt Cake brings together two classic holiday flavors in a single, show‑stopping loaf. The bright, honeyed citrus of Meyer lemons lifts the tart cranberries, while a buttery, yogurt‑enriched batter guarantees a moist crumb. Perfect for brunch, dessert, or a gift, this cake looks as good as it tastes, and it bakes in under an hour. Whether you’re hosting a family gathering or looking for a festive treat, this recipe delivers flavor, elegance, and ease.

½ cup unsalted butter, softened Can substitute equal part coconut oil for dairy‑free.

¾ cup granulated sugar Adjust to taste; brown sugar adds deeper caramel notes.

⅓ cup plain Greek yogurt Keeps cake moist; substitute with sour cream.

2 large eggs, room temperature Adds structure; can use flax‑egg for vegan version.

¼ cup vegetable oil Ensures even crumb; can replace with melted butter.

Zest of 2 Meyer lemons Use a microplane for fine zest; discard seeds.

¼ cup fresh lemon juice Adds bright acidity; can replace with orange juice for milder taste.

1 tsp baking powder Ensures rise; double‑acting works best.

½ tsp salt Enhances all flavors.

1 cup dried cranberries Tossed in a tablespoon flour to prevent sinking.

Instructions

Meyer Lemon and Cranberry Bundt Cake for Festive Holiday Baking

Prep the Pan & Dry Ingredients

Grease a 10‑inch Bundt pan with butter and dust with flour. In a bowl, whisk flour, baking powder, salt, and the flour‑coated cranberries together; set aside.

Pro Tip: Tapping the pan on the counter releases air bubbles.

Cream Butter, Sugar & Lemon Zest

In a stand mixer, beat softened butter, sugar, and Meyer lemon zest on medium speed until light and fluffy, about 3 minutes. Scrape sides as needed.

Pro Tip: Warm the zest slightly to release oils.

Add Wet Ingredients

Beat in eggs one at a time, then add yogurt, oil, lemon juice, and a splash of vanilla. Mix on low until just combined; avoid over‑mixing.

Pro Tip: Room‑temperature eggs incorporate more easily.

Combine Dry & Wet Mixtures

Gently fold the flour‑cranberry mixture into the batter until just incorporated. The batter should be thick but pourable; a few streaks of flour are okay.

Pro Tip: Use a rubber spatula for a gentle fold.

Bake & Cool

Pour batter into the prepared Bundt pan, smooth the top, and bake at 350°F (175°C) for 40‑45 minutes, or until a toothpick exits clean. Cool 10 minutes, invert onto a rack, and let fully cool before glazing or dusting.

Pro Tip: If edges brown too quickly, cover loosely with foil.

Expert Tips

Tip #1: Zest First

Zest the lemons before juicing; the zest contains essential oils that give the cake its signature aroma.

Tip #2: Flour‑Coated Berries

Toss cranberries in a tablespoon of flour before folding; this keeps them suspended and prevents sinking.

Tip #3: Gentle Mixing

Over‑mixing creates gluten, leading to a dense crumb; stop as soon as dry ingredients disappear.

Storage & Variations

Store the cooled cake in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months. For a richer glaze, mix powdered sugar with lemon juice; for a festive twist, add chopped pistachios or orange zest to the batter.