Lemon-Cranberry Bundt Cake

3 1/4 sticks butter cubed and at room temp
3 cups cake flour sifted
12 oz bag fresh or frozen cranberries (thaw if frozen)
2 1/2 cups sugar
6 Tbsp whole milk
4 large eggs plus 2 egg yolks
2 tsp vanilla extract
2 Tbsp grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt

For the Glaze
1/4 cup sugar
1/2 cup plus 2 Tbsp lemon juice
1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Spray non-stick cooking spray inside bundt pan.

Cook the cranberries with 3/4 cup sugar in a pot over medium high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes.  Let cool.

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.

Transfer 2/3 of the better to the pan.  Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan).  Top with the remaining batter and smooth evenly.  Bake until a toothpick inserted into the center of the cake comes out clean, 55 - 60 minutes.

Meanwhile, make the syrup:  Dissolve the 1/4 cup 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 Tbsp lemon juice until smooth.  Drizzle over cake.