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Ginger-Glazed Lemon Bundt

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: 12 servings.
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen

Ingredients

  • SUGARED CRANBERRIES:
  • 3 tablespoons light corn syrup
  • 1 cup fresh or frozen cranberries, thawed
  • 1/3 cup sugar
  • CAKE:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 tablespoons grated lemon zest
  • 1 teaspoon lemon extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free vanilla Greek yogurt
  • GLAZE:
  • 2/3 cup confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 to 3 teaspoons lemon juice
  • 1/2 teaspoon ground ginger

Directions

  • 1. For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
  • 2. Meanwhile, preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.
  • 3. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
  • 4. Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  • 5. Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

Nutrition Facts

1 piece: 468 calories, 19g fat (12g saturated fat), 108mg cholesterol, 350mg sodium, 69g carbohydrate (48g sugars, 1g fiber), 7g protein.

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