Go Back
+ servings
Lemon Berry Bundt Cake with a lemon glaze on a white cake stand with fresh berries on the side
Print Recipe
5 from 6 votes

Triple Berry Lemon Cake

This triple berry lemon bundt cake is so delicious, with fresh lemon flavor in every bite, and sweet berries throughout, it’s the perfect summer cake!
Prep Time15 minutes
Cook Time55 minutes
Servings: 16

Equipment

Ingredients

Triple Berry Lemon Bundt Cake

  • 2 1/2 cups all purpose flour (divided)
  • 1 cup butter (softened - 2 sticks)
  • 2 cups sugar
  • 3 eggs
  • 1 Tbs lemon juice
  • zest 1 lemon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 oz. plain Greek yogurt
  • 1 1/2 cups frozen triple berries* (blackberries, raspberries, blueberries)

For the Lemon Glaze:

  • 2 TBS lemon juice
  • 1 cup powdered sugar
  • 1 TBS milk

Instructions

Triple Berry Lemon Bundt Cake

  • Preheat the oven to 375 degrees Fahrenheit.
  • Grease or butter and flour (with 2 TBS flour) a 10 inch bundt cake pan.
  • In a medium bowl, put 2 1/4 cup flour, baking soda, salt, and the lemon zest. Whisk them together.
  • In another medium bowl, cream together the softened butter and 2 cups of sugar until soft and fluffy, about 2 to 3 minutes.
  • Add in one egg at a time, till combined to the butter and sugar mixture.
  • Stir in 1 TBS of lemon juice to the butter sugar mixture.
  • Alternate adding the flour with the yogurt to the creamed mixture, stirring until just combined in between each addition (don't over mix).
  • Toss the berries in the remaining 2 TBS of flour to coat.
  • Gently stir the berries into the cake batter evenly (the batter was very thick).
  • Pour the cake batter into the prepared bundt cake pan and evenly spread throughout the pan.
  • Reduce the oven temperature to 325 degrees Fahrenheit, and put the cake in and bake for 55 minutes or until a toothpick comes out clean.
  • Cool in the pan about 20 minutes on a cooling rack.
  • After 20 minutes remove cake from the pan (you may need to take a knife around the edges to loosen)
  • Cool completely on a cooling rack.

For the Lemon Glaze:

  • Add the powdered sugar, lemon juice and 1 TBS of milk, and stir together to make a nice thin glaze.
  • Add more milk, or powdered sugar as needed to get the right texture.
  • Once the cake is completely cooled, drizzle the glaze over the top of it and let the glaze run down the sides.

Notes

*do not thaw
**start with 1 TBS milk and add more as needed