Description
This Mixed Berry Bundt Cake with Lemon Glaze is a delightful and colorful dessert perfect for any occasion. Moist and tender, the cake features a buttery vanilla base studded with fresh mixed berries and finished with a tangy lemon glaze that adds a refreshing zing. Baking in a bundt pan creates an elegant presentation, making it an irresistible treat to indulge in.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup mixed berries (blueberries, raspberries, strawberries)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare the Bundt Pan: Grease the bundt pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, which gives the cake its tender texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to emulsify the batter properly.
- Mix in Vanilla Extract: Stir in the vanilla extract to enhance the cake’s sweetness and aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even rising.
- Alternate Adding Flour and Milk: Gradually add the flour mixture to the wet ingredients alternately with the milk, beginning and ending with the flour. This keeps the batter smooth and avoids overmixing.
- Fold in Berries: Gently fold the mixed berries into the batter to distribute them evenly without crushing them.
- Fill the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before carefully removing it onto a wire rack to cool completely.
- Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth to create a glossy, tangy glaze.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled bundt cake to add a finishing touch of bright flavor and appealing shine.
Notes
- Use fresh or frozen mixed berries; if frozen, do not thaw to avoid bleeding into the batter.
- Ensure butter is softened to room temperature for proper creaming and texture.
- To prevent sticking, thoroughly grease and flour the bundt pan.
- The glaze can be adjusted for thickness by adding more powdered sugar to thicken or more lemon juice to thin.
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
