Mixed Berry Bundt Cake with Lemon Glaze Recipe

This Mixed Berry Bundt Cake with Lemon Glaze is bursting with fresh berries and topped with a zesty citrus drizzle—perfect for any occasion.

Bundt cakes like this Mixed Berry Bundt are a cinch to make and taste like they took all day to prepare.  I love the citrus berry flavors and tender crumb — and it’s made with minimal ingredients.

Fresh or frozen (not defrosted) berries can be used in this Mixed Berry Bundt Cake with Lemon Glaze, which makes it super convenient, especially if berry season hasn’t begun in your area.  The thick batter surrounds the luscious fruit and after baking, it bursts with sweet taste.

Lemon zest is used in the cake batter and lemon juice is mixed with confectioners’ sugar to create a quick and easy glaze that drips down the top and sides of this Bundt cake.  I used a good whisk to drizzle the glaze gently over the edges.  I think it makes the perfect tool for glazing.

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Ingredients

Cake

• 3 cups cake flour or all-purpose flour + cornstarch (see tips)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 cups fresh or frozen berries, cherries or other stone fruit

Glaze

• 1 cup confectioners’ sugar
• juice of 1 lemon, about 3 tablespoons
• pinch of salt

Tips

• replace 2 tablespoons all-purpose flour with cornstarch to create cake flour
• lime zest and juice can replace lemon
• make sure butter and eggs are room temperature for better mixing
• whole milk Greek yogurt can replace sour cream

(Serves 8-10)

To Prepare:

1. Preheat oven to 350 degrees.  Spray or oil Bundt pan heavily.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
3. In a stand mixer or another large bowl, cream butter and sugar for 3 minutes.
4. Add vanilla and lemon zest and mix for 1 minute.
5. Add eggs one-at-a-time mixing in between additions.
6. Alternate adding dry ingredients and sour cream in thirds on low speed until combined. Add fruit and stir by hand to incorporate.
7. Dollop batter into prepared pan and smooth out on top.
8. Bake for 65-70 minutes or until toothpick comes mostly clean.  Remove and let cool 30 minutes in pan.
9. Using a knife, loosen around edges and invert onto cake plate.
10. Whisk confectioners’ sugar, lemon juice and salt together.  Drizzle over cake and serve.  Enjoy!

This Mixed Berry Bundt Cake with Lemon Glaze is an easy substitute for layer cakes and so much more fun!