For the cake:
3-1/4 sticks unsalted butter,cubed, plus more for the pan
3 C. cake flour, sifted, plus more for the pan
12 oz bag cranberries
2-1/2 C. granulated sugar
6 T. whole milk
4 lg eggs, plus 2 egg yolks
2 t. vanilla extract
2 T. finely grated Meyer lemon zest
1-1/2 t. baking powder
1/2 t. salt
For the glaze:
1/4 C. granulated sugar
1/2 C. plus 2 T. Meyer lemon juice
1-1/2 C. confectioners' sugar
1. position a rack in the middle of the oven and preheat to 250. Butter and flour a 10-C Bundt pan.
2. Cook the cranberries with 3/4 C. granulated sugar in a pot over med-high heat until juicy and the mixture reduces to about 1-1/4 C., about 15 minutes. Let cool
3. Whisk the milk, whole eggs and yolks, and vanilla in a med bowl; set aside
4. Whisk the 3 C. flour, remaining 1-3/4 C, granulated sugar, 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 the milk mixture, increase the speed to med 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.
5. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter, being careful to 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.
6. Meanwhile, make the syrup. Dissolve the 1/4 C. granulated sugar in 1/2 C. 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.
7. When ready to serve, whisk the confectioners' sugar and remaining 2 T. lemon juice until smooth. Spoon over the cake.