My Lemon Berry Bundt Cake is an elegant dessert that is quite simple to make for dinner guests. Each bite is truly a taste of heaven. Delightfully sweet and tart, it is the perfect end to any meal.
Lemon Berry Bundt Cake
Prep time
Cook time
Total time
Serves: 10 Servings
Ingredients
- Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1¾ cup granulated sugar
- Zest of 1 lemon
- 1 cup unsalted butter, at room temperature
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1 ½ cups fresh blueberries
- 1 ½ cups fresh raspberries
- Glaze:
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat oven to 350 degrees F.
- Grease a 10-cup Bundt pan; set aside.
- In a medium bowl, whisk together flour, baking powder, salt and sugar.
- Set aside. Using a standup mixer, combine zest, butter, eggs, vanilla, and buttermilk on low until well combined about a minute.
- With the mixer on low, gradually add the dry mixture until well combined.
- Do not over mix. Then, using a spatula, gently fold berries into the batter. Pour batter into greased bundt pan and smooth the top with spatula.
- Bake for 50 to 60 minutes, until a toothpick comes out clean.
- Cool the cake for an hour, then turn it out onto a serving platter and let cool completely.
- Once the cake is cool, whisk together the powdered sugar, fresh lemon juice and zest until smooth.
- Gently spoon icing over the cake and serve.
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There is a hole in this cake!