CRANBERRY-CREAM CHEESE BUNDT CAKE

adapted from www.jasonandshawnda.com

2 sticks unsalted butter, softened
8 oz. cream cheese, room temp
2  1/2 cups sugar
3 eggs, room temperature
1 lemon, juiced and zested
1/4 tsp. almond extract
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup corn starch
1 tsp. salt
1 clamshell fresh or frozen Cranberries

Preheat oven to 350 degrees F.  Spray a bundt pan with baking spray, coating well. Beat butter and cream cheese until combined. Add sugar, turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add flours and corn starch in two batches. Fold in the cranberries. Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day.