Lemon-Cranberry Bundt Goodness!

For Thanksgiving I made this special cake that may not have looked as pretty from the outside (because my glazing skills suck), but it was the most delicious lemon cake I have had! The recipe is from Food Network, but I made some modifications of course.
And I made cupcakes from the left overs.



For the cake:
* 3 1/4 sticks unsalted butter- room temperature
* 3 cups cake flour
* large handful of dried cranberries
* 1 3/4 cups granulated sugar
* 6 tablespoons whole milk
* 4 large eggs plus 2 egg yolks
* 2 teaspoons vanilla extract
* 2 tablespoons finely grated Meyer lemon zest
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt

For the Syrup and Glaze:
* 1/4 cup granulated sugar
* 1/2 cup plus 2 tablespoons Meyer lemon juice
* 1 1/2 cups confectioners' sugar


Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
Position a rack in the middle of the oven and preheat to 350 degrees F.
Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.

Make the syrup when there are 10 mins. left for the cake-- Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.

When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice- nuke in microwave quick until smooth. Spoon over the cake.