There’s something truly magical about baking, isn’t there? The way the kitchen fills with warm aromas, the excitement of watching a cake rise—it’s pure joy! One of my all-time favorites is this mixed berry bundt cake with lemon glaze. I remember the first time I made it for a family gathering; my relatives couldn’t stop raving about the burst of flavors from the mixed berries paired with the zesty lemon glaze. It’s a showstopper that not only looks beautiful but tastes absolutely divine. I can’t wait for you to try it and share the delightful experience with your loved ones!
Ingredients for Mixed Berry Bundt Cake with Lemon Glaze
Gather these ingredients to create your delicious mixed berry bundt cake with lemon glaze. I promise, every bite will be worth it!
- 2 cups all-purpose flour: Make sure it’s spooned and leveled for accuracy.
- 1 cup granulated sugar: This will sweeten the cake just right!
- 1/2 cup unsalted butter, softened: Let it sit at room temperature until it’s nice and soft for easy creaming.
- 1 cup milk: Whole milk works best, but feel free to use what you have on hand!
- 3 large eggs: These should be at room temperature for a smooth batter.
- 2 teaspoons baking powder: Fresh is key to a fluffy cake, so check the expiration date!
- 1 teaspoon vanilla extract: The real deal makes a world of difference!
- 1 cup mixed berries (blueberries, raspberries, strawberries): Fresh or frozen—just ensure they’re thawed and drained if using frozen.
- 1 cup powdered sugar: This will sweeten your lemon glaze.
- 2 tablespoons lemon juice: Freshly squeezed is best for that zesty flavor kick!
How to Prepare the Mixed Berry Bundt Cake with Lemon Glaze
Now that you’ve got all your ingredients ready, let’s dive into the fun part—baking! Follow these steps, and you’ll be enjoying a deliciously moist mixed berry bundt cake with lemon glaze in no time.
Preparing the Batter
First, preheat your oven to 350°F (175°C) and grease that bundt pan up nicely—trust me, you don’t want your cake to stick! In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition to ensure everything is combined. Next, stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour and baking powder. Now, it’s time to alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined—no need to overdo it!
Adding the Berries
Gently fold in those beautiful mixed berries with a spatula, being careful not to break them apart. You want to see those lovely bursts of color throughout your batter! Make sure they’re evenly distributed to ensure every slice is packed with fruity goodness. If you’re using frozen berries, make sure they’re thawed and patted dry to prevent excess moisture.
Baking the Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Slide it into the oven and let it bake for 50-60 minutes. To check for doneness, stick a toothpick into the center of the cake—it should come out clean or with just a few crumbs attached. Once it’s ready, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Making the Lemon Glaze
While your cake is cooling, let’s whip up that lemon glaze! In a small bowl, mix together the powdered sugar and lemon juice until smooth. If you find it’s too thick, add a tiny splash of water or more lemon juice to reach your desired consistency. Adjust the sweetness by adding more powdered sugar if needed—taste as you go! Once your cake is completely cool, drizzle that luscious glaze over the top, letting it cascade down the sides. Yum!
Tips for Success
To really nail this mixed berry bundt cake with lemon glaze, here are some pro tips! First, be sure to properly grease and flour your bundt pan; this keeps your cake from sticking and ensures a beautiful release. Also, don’t overmix the batter—just combine until you don’t see any dry flour. This gives you that lovely, moist texture we all crave! If you’re using frozen berries, remember to thaw and drain them well to prevent a soggy cake. And lastly, let your cake cool completely before adding the glaze; this way, it won’t melt away but instead create that perfect sweet topping!
Nutritional Information
Curious about what’s in this delicious mixed berry bundt cake with lemon glaze? Here’s a rough estimate of the nutritional values per slice. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea!
- Calories: Approximately 250
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 15g
- Protein: 4g
Enjoy the delightful flavors while keeping these values in mind as you savor each slice!
Why You’ll Love This Recipe
- Quick to prepare: With just 20 minutes of prep time, you’ll have this cake in the oven before you know it!
- Easy to make: Simple steps mean even beginner bakers can whip this up with confidence.
- Flavor explosion: The combination of mixed berries and zesty lemon glaze is a match made in dessert heaven!
- Perfect for gatherings: This stunning bundt cake is sure to impress friends and family at any occasion.
- Moist and delicious: Each slice is filled with juicy berries and topped with a sweet tangy glaze!
FAQ Section
Can I use frozen mixed berries for this cake?
Absolutely! Just make sure to thaw and drain them well before folding them into the batter. This helps to prevent excess moisture from making your cake soggy. Plus, they’ll still provide that lovely burst of flavor!
How do I store the mixed berry bundt cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge for up to a week. Just be sure to let it come to room temperature before serving!
Can I make the lemon glaze ahead of time?
Yes, you can! Just mix the powdered sugar and lemon juice, and store it in the fridge in a sealed container. When you’re ready to serve, give it a little stir to smooth it out before drizzling it on your cake.
What can I substitute for the butter in this recipe?
If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter alternative. Just make sure it’s softened for easy mixing!
Can I add other flavors to the bundt cake?
Definitely! Feel free to spice things up with a teaspoon of almond extract or a bit of lemon zest in the batter. Get creative—your taste buds will thank you!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious mixed berry bundt cake with lemon glaze, you’ll want to make sure it stays fresh for as long as possible! To store any leftovers, simply place the cake in an airtight container. If you don’t have one, you can wrap it tightly with plastic wrap. This will help keep it moist and flavorful. At room temperature, your cake will stay fresh for about 3 days, but if you want to keep it longer, pop it in the fridge, where it can last up to a week.
If you find yourself craving a slice after a few days, and it’s been in the fridge, let it come to room temperature before serving. This helps revive its moist texture! You can also gently warm individual slices in the microwave for about 10-15 seconds for that just-baked taste. Just be careful not to overheat it, or it might dry out. Enjoy every last bite!
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Mixed Berry Bundt Cake with Lemon Glaze: 5 Reasons to Indulge
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delicious mixed berry bundt cake topped with a tangy lemon glaze.
Ingredients
- 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)
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream the butter and sugar together.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour and baking powder.
- Add the flour mixture to the wet ingredients alternately with the milk.
- Fold in the mixed berries.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes before removing from the pan.
- For the glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bundt cake.
Notes
- Ensure berries are fresh or thawed if frozen.
- Store leftovers in an airtight container.
- Adjust glaze sweetness by adding more sugar or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mixed berry bundt cake, lemon glaze, dessert, cake recipe