Gingerbread Bundt™ | Cooking Professionally

Ingredients

• ***For the sugared cranberries:***
• 3 tablespoons light corn syrup
• 1 cup fresh or frozen cranberries, thawed
• 1/3 cup sugar
• ***For the cake:***
• 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 tablespoons lemon zest
• 1 teaspoon lemon extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fat-free vanilla Greek yogurt
• ***For the glaze:***
• 2/3 cup confectioners' sugar
• 2 tablespoons butter, melted
• 1 teaspoon lemon juice, plus more, to taste
• 1/2 teaspoon ground ginger