Description
This Lemon Berry Bundt Cake is a moist and flavorful dessert perfect for any occasion. Featuring a zesty lemon-infused batter studded with fresh or frozen berries, this cake is topped with a delicate lemon glaze for an added burst of citrus sweetness. The combination of tangy lemon and sweet berries makes it a refreshing treat that’s sure to delight.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons all purpose flour (for coating berries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream
Fruit
- 1 1/2 cups fresh or frozen berries (blueberries, raspberries, or a mix)
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and thoroughly grease a 10-inch bundt pan to prevent sticking.
- Coat the berries: In a small bowl, gently toss the berries with 2 tablespoons of flour. This will help prevent them from sinking to the bottom of the cake while baking.
- Mix dry ingredients: In a medium bowl, whisk together the 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in vanilla extract, lemon zest, lemon juice, and sour cream until the batter is smooth.
- Combine wet and dry ingredients: Gently fold the flour mixture into the wet ingredients until just combined to avoid overmixing, which can make the cake tough.
- Fold in berries: Carefully fold the floured berries into the batter, distributing them evenly without breaking them apart.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Prepare and apply glaze: In a small bowl, whisk together powdered sugar and lemon juice to make a smooth glaze. Drizzle this over the cooled cake for a bright, sweet finish.
Notes
- For extra flavor, add a teaspoon of almond extract to the batter.
- Fresh berries are preferred, but frozen berries can be used; do not thaw before folding into the batter to prevent color bleeding and excess moisture.
