Description
This Mixed Berry Bundt Cake with Lemon Glaze is a moist and flavorful dessert featuring fresh or frozen mixed berries folded into a tender lemon-scented cake, topped with a tangy lemon glaze. Perfect for summer gatherings or a delightful anytime treat, this cake balances fruity freshness with zesty citrus notes in every bite.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups mixed berries (blueberries, raspberries, chopped strawberries), fresh or frozen
- 1 tablespoon flour (for coating berries)
Lemon Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition to incorporate. Then mix in the lemon zest and vanilla extract to infuse the batter with citrus and vanilla notes.
- Incorporate Sour Cream: Stir in the sour cream until the batter is smooth and creamy, enhancing moisture and tenderness.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Prepare Berries: Toss the mixed berries with 1 tablespoon of flour to coat. This prevents them from sinking to the bottom during baking.
- Fold in Berries: Gently fold the coated mixed berries into the batter, ensuring an even distribution without breaking the berries.
- Fill the Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Make Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
- Glaze the Cake: Once the cake is fully cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides before serving.
Notes
- If using frozen berries, do not thaw before adding to prevent excess moisture in the batter.
- You can substitute Greek yogurt for sour cream to add a slight tang and moistness.
- Coating berries in flour prevents them from sinking to the bottom during baking, ensuring even berry distribution.
- Ensure eggs are at room temperature for better incorporation and a smoother batter.
- Let the cake cool completely before glazing to avoid melting the glaze.
