Lemon Bundt Cake With Cranberry Orange Glaze

• 1 cup Unsalted Butter, Plus More For Greasing, At Room Temperature
• 1-3/4 cup Sugar
• 2-2/3 cups All-purpose Flour, Plus More For Dusting
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1-1/4 cup Buttermilk
• 1 Tablespoon Lemon Zest
• 4 Tablespoons Lemon Juice
• 4 Large Eggs, At Room Temperature
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 2 Tablespoons Cranberry Juice
• 1 teaspoon Orange Zest

1. Preheat oven to 350u0b0F. Generously grease and flour a 9-inch Bundt pan.
2. In a stand mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes.
3. While butter is beating, sift flour, baking soda, and salt, and set aside.
4. In a small bowl, combine buttermilk, lemon zest, and lemon juice. Set aside.
5. Add eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. Alternate adding the sifted dry ingredients and the wet ingredients (three times) to the butter-sugar mixture, stirring on low until just incorporated.
6. Pour batter into prepared Bundt pan. Bake until center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.
7. Remove cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
8. In a small bowl, combine confectioner's sugar, cranberry juice, and orange zest. Stir until very smooth. Add a little more confectioner's sugar or water as necessary to achieve a glaze consistency similar to that of honey. Spoon the glaze evenly over the cake. When the glaze has firmed, transfer to a cake stand and garnish with blackberries and lemon wedges. Serve at room temperature.

unsalted butter, sugar, allpurpose, baking soda, ubc, buttermilk, lemon zest, lemon juice, eggs, confectioners sugar, cranberry juice, orange zest

Taken from tastykitchen.com/recipes/desserts/lemon-bundt-cake-with-cranberry-orange-glaze/ (may not work)