Mixed Berry Bundt Cake with Lemon Glaze is a delightful dessert that captures the essence of summer. This beautiful cake combines three types of berries—blueberries, raspberries, and blackberries—creating a burst of flavor in every slice. Perfect for gatherings, picnics, or simply enjoying at home, this cake is versatile and easy to make. The addition of a zesty lemon glaze elevates it further, making it a standout choice for any occasion.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of mixed berries and lemon creates a refreshing taste that is hard to resist.
- Versatile Base: You can use buttermilk, Greek yogurt, or kefir in this recipe, allowing for flexibility based on what you have on hand.
- Perfect for Gatherings: With 15 servings, this cake is ideal for parties, potlucks, or family get-togethers.
- Easy to Make: The straightforward instructions make it simple for bakers of all skill levels to create this beautiful cake.
- Beautiful Presentation: The bundt shape and colorful berries make this cake visually stunning, sure to impress your guests.
Tools and Preparation
Before you dive into baking your Mixed Berry Bundt Cake with Lemon Glaze, gather the necessary tools. Having the right equipment ensures a smooth cooking process and helps you achieve the best results.
Essential Tools and Equipment
- Bundt pan (10-cup size)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Importance of Each Tool
- Bundt pan: This unique shape helps create a beautiful presentation and allows even baking throughout the cake.
- Electric mixer: Using an electric mixer saves time and ensures that your batter is perfectly blended for a light texture.
- Cooling rack: A cooling rack allows air to circulate around the cake, preventing sogginess as it cools.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- zest of 1 lemon
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup Greek yogurt (or Kefir, or buttermilk)
Berries
- 3 cups mixed berries (I used 1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
Flour for Coating Berries
- 2 tablespoons all-purpose flour
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons powdered sugar
- 4 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon unsalted butter (softened, not melted! The butter should still be able to retain its shape!)
How to Make Mixed Berry Bundt Cake with Lemon Glaze
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray to ensure easy removal after baking.
Step 2: Prepare the Batter
In a large mixing bowl:
1. Whisk together the flour, baking powder, and salt.
2. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
Step 3: Combine Ingredients
Gradually add the dry ingredients to the wet mixture:
1. Mix until just combined.
2. Fold in the Greek yogurt (or kefir or buttermilk) until smooth.
Step 4: Add Berries
Toss mixed berries with the two tablespoons of flour:
– This helps prevent them from sinking in the batter.
– Gently fold the floured berries into the batter without overmixing.
Step 5: Bake
Pour the batter into your prepared bundt pan:
– Smooth out the top with a spatula.
– Bake in preheated oven for about 60 minutes or until a toothpick inserted comes out clean.
Step 6: Cool & Glaze
Once baked:
1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
2. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
Enjoy your delicious Mixed Berry Bundt Cake with Lemon Glaze!
How to Serve Mixed Berry Bundt Cake with Lemon Glaze
Mixed Berry Bundt Cake with Lemon Glaze is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a summer gathering or simply indulging at home, here are some serving suggestions to elevate your experience.
With Fresh Whipped Cream
- Light and airy whipped cream pairs perfectly with the fruity flavors of the cake, adding a creamy texture.
On a Bed of Fresh Berries
- Serve slices of cake on a plate adorned with fresh mixed berries for an extra burst of flavor and color.
Drizzled with Extra Lemon Glaze
- For those who love citrus, an additional drizzle of lemon glaze on top enhances the cake’s delightful tartness.
Accompanied by Vanilla Ice Cream
- A scoop of vanilla ice cream adds a rich creaminess that contrasts beautifully with the cake’s fruity notes.
Paired with Iced Tea or Lemonade
- Refreshing beverages like iced tea or lemonade complement the flavors of the cake, making it perfect for warm days.
How to Perfect Mixed Berry Bundt Cake with Lemon Glaze
To achieve the best version of your Mixed Berry Bundt Cake with Lemon Glaze, follow these helpful tips.
Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and a fluffier texture.
Gently Fold in Berries: When adding berries to the batter, fold them gently to avoid breaking them apart and turning the batter purple.
Grease the Bundt Pan Well: Properly greasing (and flouring) your bundt pan prevents sticking and ensures a smooth release.
Check for Doneness: Insert a toothpick into the center; if it comes out clean or with a few crumbs, your cake is ready!
Best Side Dishes for Mixed Berry Bundt Cake with Lemon Glaze
When planning your dessert spread, consider pairing your Mixed Berry Bundt Cake with these delicious side dishes. Each option complements the cake’s flavors wonderfully.
Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances sweetness.
Cheese Platter: A selection of cheeses provides savory contrast, especially creamy options like brie or goat cheese.
Pecan Pie Bars: These bars offer a rich nutty flavor that pairs well with the lightness of the bundt cake.
Lemon Sorbet: This icy treat enhances the lemon notes in the glaze while providing a cool palate cleanser.
Chocolate Mousse: For chocolate lovers, this rich dessert contrasts nicely against the fruity cake.
Yogurt Parfait: Layered yogurt and granola create a healthy option that complements the cake’s sweetness.
Coffee or Espresso: A warm beverage serves as an excellent accompaniment to dessert during any gathering.
Common Mistakes to Avoid
When making the Mixed Berry Bundt Cake with Lemon Glaze, it’s easy to overlook key steps. Here are some common mistakes to avoid for a successful bake.
- Using cold ingredients: Always make sure your butter and eggs are at room temperature. This ensures a better mix and texture in your cake.
- Overmixing the batter: Mixing too much can lead to a dense cake. Stir just until combined for a light and fluffy result.
- Skipping the flour coating: Not tossing the berries in flour can cause them to sink. A light dusting helps keep them suspended in the batter.
- Not checking for doneness: Every oven is different. Use a toothpick to check if the cake is done – it should come out clean.
- Ignoring cooling time: Allow the cake to cool in the pan before transferring it. This prevents breakage and helps with easier removal.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftover Mixed Berry Bundt Cake with Lemon Glaze in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
Freezing Mixed Berry Bundt Cake with Lemon Glaze
- Wrap the cooled cake tightly in plastic wrap or aluminum foil.
- Freeze for up to 3 months for best quality.
Reheating Mixed Berry Bundt Cake with Lemon Glaze
- Oven: Preheat the oven to 350°F (175°C). Cover with foil and heat for about 15-20 minutes.
- Microwave: Place a slice on a microwave-safe plate. Heat for about 15-20 seconds or until warm.
- Stovetop: Use a skillet over low heat, covering it with a lid, and warm each slice for about 5 minutes.
Frequently Asked Questions
If you have any questions about making or storing the Mixed Berry Bundt Cake with Lemon Glaze, here are some answers.
Can I use frozen berries?
Yes, you can use frozen mixed berries instead of fresh ones. Just be sure to thaw and drain them before adding them to the batter.
How do I ensure my bundt cake comes out easily?
Grease your bundt pan thoroughly and consider using flour as well after greasing. This will help prevent sticking.
Can I substitute Greek yogurt?
Absolutely! You can replace Greek yogurt with buttermilk or Kefir without compromising taste or texture.
How do I make this recipe gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour, ensuring you check that all other ingredients are gluten-free as well.
Final Thoughts
The Mixed Berry Bundt Cake with Lemon Glaze is not only visually stunning but also deliciously versatile. It’s perfect for summer gatherings, brunches, or simply as a delightful treat at home. Feel free to customize it by using different types of berries or adjusting the glaze sweetness to suit your taste!
Mixed Berry Bundt Cake with Lemon Glaze
Indulge in the vibrant flavors of summer with this delightful Mixed Berry Bundt Cake with Lemon Glaze. This beautiful cake features a medley of juicy blueberries, raspberries, and blackberries, creating a burst of fresh taste in every slice. Topped with a zesty lemon glaze, it’s the perfect dessert for gatherings, picnics, or a sweet treat at home. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will guide you to create a stunning centerpiece that will surely impress your guests.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 15 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- zest of 1 lemon
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup Greek yogurt (or Kefir, or buttermilk)
- 3 cups mixed berries (1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
- 2 tablespoons all-purpose flour (for coating berries)
- 1 cup powdered sugar (for glaze)
- 4 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon unsalted butter (softened, not melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the Greek yogurt (or kefir or buttermilk) until smooth.
- Toss mixed berries with the two tablespoons of flour and gently fold into the batter without overmixing.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula. Bake for about 60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
