Mixed Berry Bundt Cake with Lemon Glaze
A beautiful and flavorful dessert, this Mixed Berry Bundt Cake is moist and tender, topped with a zesty lemon glaze that complements the sweetness of the berries.
Ingredients
For the Cake
- 2 cups mixed berries (blueberries, raspberries, strawberries) Adds flavor and texture.
- 2 cups all-purpose flour Provides structure.
- 1 cup sugar Sweetens the cake.
- ½ cup unsalted butter, softened Adds moisture.
- 1 cup milk Enhances flavor.
- 3 large eggs Binds the cake.
- 2 teaspoons baking powder Helps the cake rise.
- 1 teaspoon vanilla extract Provides depth to flavor.
- ½ teaspoon salt Balances sweetness.
For the Lemon Glaze
- 1 cup powdered sugar Used for the glaze.
- 2 tablespoons lemon juice Adds fresh flavor.
- 1 tablespoon lemon zest Enhances citrus flavor.
Instructions
Preparation
- Gather all ingredients and preheat oven to 350°F (175°C). Grease bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well. Stir in vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to creamed mixture alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in berries by hand without crushing.
- Pour batter into prepared bundt pan. Smooth the top with a spatula.
Baking
- Bake for 45 to 55 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle glaze over the cooled cake and allow to set before serving.
Notes
Store wrapped in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to a week. Can freeze after cooling completely.