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!
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