Lemon Bundt Cake with Cranberries

Ingredients:

Cupcake

• 3 cups sifted premium wheat flour, plus more for the pan
• 350g unsalted butter, diced, at room temperature, plus more for the pan
• 350 g fresh or frozen cranberries, thaw if frozen
• 2.5 cups of sugar
• 6 tablespoons whole milk
• 4 large eggs plus 2 egg yolks
• 2 tsp vanilla extract
• 2 tbsp finely grated lemon zest
• 1.5 tsp baking powder
• 1/2 tsp salt
• Prepare the form: Grease and flour a 10-cup (2.4-quart) fluted round pan with a hole in the center.

Syrup and glaze

• 1/4 cup sugar
• 1/2 cup plus 2 tablespoons lemon juice
• 1.5 cups powdered sugar

Preparation:

1. Heat the cranberries in a saucepan until they begin to release their juices. Add 3/4 cup granulated sugar and cook over medium heat until the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
2. Place a rack in the center of the oven and preheat to 180°C.
3. In a medium bowl, whisk together milk, whole eggs and yolks, and vanilla.
   
   In a large bowl, combine 3 cups of flour, 1 3/4 cups of the remaining sugar, lemon zest, baking powder, and salt. Add 12 oz of butter and beat with a mixer on low speed until the mixture is moistened. Add half of the milk mixture, increase the speed to medium, and beat for 1 minute.
   
   Add the remaining milk mixture in two additions, mixing between each addition. Scrape down the sides of the bowl and continue mixing for about 30 seconds.
4. Pour 2/3 of the batter into the pan. Place the cranberry mixture in the center of the batter (do not let it touch the pan). Pour the remaining batter on top and smooth it out. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
5. Meanwhile, make the syrup.In a saucepan over low heat, dissolve 1/4 cup granulated sugar in 1/2 cup lemon juice. Remove the cake from the oven, pierce the surface with a skewer, and pour the syrup over it.
   
   Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined wire rack and cool completely. Wrap the cake tightly in plastic wrap and let it cool overnight.
6. When ready to serve, whisk together the powdered sugar and 2 tablespoons of the remaining lemon juice. Drizzle the glaze over the cake.