Glazed Cranberry-Lemon Cake
Preheat the oven to 350°F (180°C). Generously butter a 3-qt (3-l) Bundt pan. Sprinkle the brown sugar in the bottom of the pan, then distribute the cranberries over the sugar.
Sift the flour, baking powder, baking soda, and salt together into a bowl. Place the granulated sugar in the bowl of a stand mixer. Finely grate the zest from the lemons over the sugar and mix briefly. Juice the lemons and strain the juice into a small bowl. In a liquid measuring cup, combine 2 Tbs. of the lemon juice, the buttermilk and the vanilla; reserve the remaining lemon juice.
Add the butter to the bowl with the sugar and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the lemon-buttermilk mixture in 2 batches. Increase the speed to medium-high and beat for 2 minutes.
Scrape the batter into the pan and spread it evenly over the cranberries. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then invert the cake onto a plate and let cool completely.
In a bowl, whisk together the 1 cup confectioners’ sugar and 1 1⁄2 Tbs. of the reserved lemon juice until thick and smooth. Test the consistency by drizzling a bit of glaze over the cake. If it runs off the cake, whisk in a little more confectioners’ sugar; if it sits on the cake without moving, whisk in a little more lemon juice. Drizzle the glaze over the cake and let set for at least 15 minutes before serving.