Meyer Lemon-Cranberry Bundt Cake
110 mins (prep 50, cooking 60)
14 ingredients
8-12 servings
This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.

Categories:  cakes , <-4-hours , time-to-make , dessert ,
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Serving Size (223.22 g)
Servings 8
Amount per Serving
Calories 911.25 Calories from Fat 279.99
% Daily Value *
Total Fat 31.11g 382.89%
Saturated Fat 19.31g 772.39%
Trans Fat 1.21g %
Cholesterol 80.59mg 214.91%
Sodium 248.29mg 82.76%
Total Carbohydrate 151.47g 403.93%
Dietary Fiber 1.51 g 48.32%
Sugars 82.16 g %
Protein 7.94g 127.04%
Vitamin A 941.82IU% Vitamin C 0.0mg%
Calcium 85.53mg% Iron 6.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cranberries, large eggs, grated, meyer lemon, plus, meyer lemon juice, confectioners' sugar