Lemon Cranberry Bundt Cake with Sugar Cranberries

• Preheat the oven to 350°F.
  
• In a large bowl, beat the butter and sugar together until light and pale with a mixer.
  
• Whisk together the eggs in a separate bowl.
• Add in the vanilla, lemon zest and milk.
  
• In another medium bowl, mix together flour, baking powder, and salt.
  
• Add egg mixture ⅓ at a time into a bowl with butter and sugar alternating with ⅓ of dry ingredients, mixing between each addition.
• Mix the batter together until combined.
• Fold in cranberries.
  

Bundt cake pan coating

• Grease bundt cake with vegetable shortening.
  
• Sprinkle over with flour. Shake off access flour from the bundt cake.
  
• Pour cake batter into bundt pan evenly.
  
• Bake for 50-65 minutes or a toothpick inserted in the center comes out clean.
• Cool for 10 minutes before removing from the pan.
  
• Remove cake from the pan and allow to cool completely before drizzling glaze.
  

Lemon glaze

• In the medium bowl, combine powdered sugar and lemon juice.
  

Sugared cranberries

• Line baking sheet with a paper towel.
  
• Put 1/2 cup of sugar into a large bowl.
• In a small saucepan over medium heat, combine water and 1/4 cup of sugar.
  
• Stir until combined.
• Let sugar syrup entirely cool.
• Dip cranberries into the sugar syrup and transfer them back on the tray with a paper towel.
• Roll cranberries in the sugar to coat, a few at a time. Once they are coated, transfer them to a baking sheet to dry.
  

Bundt cake decoration

• Drizzle the glaze over the bundt cake.
• Slice the fresh lemon into the rings and cut each slice into four parts.
  
• Decorate the top of the chocolate bundt cake with lemon slices and cranberries.