Lemon Berry Bundt Cake

Here’s a detailed recipe for a Lemon Berry Bundt Cake with step-by-step directions. I’ll make sure it’s clear and easy to follow. 🍋🍓

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Lemon Berry Bundt Cake Recipe

Ingredients

For the cake:

• 2 ½ cups (315g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (230g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• Zest of 2 lemons

• ½ cup (120ml) fresh lemon juice

• 1 cup (240ml) sour cream or Greek yogurt, room temperature

• 1 ½ cups fresh or frozen berries (blueberries, raspberries, or a mix)

For the glaze (optional but delicious):

• 1 cup (120g) powdered sugar

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest

For garnish (optional):

• Extra berries

• Lemon zest

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Instructions

1. Prep your pan and oven

1. Preheat your oven to 350°F (175°C).

2. Grease a 10-inch bundt pan thoroughly with butter and lightly dust with flour (or use a nonstick baking spray). Make sure to get all the nooks so the cake releases easily.

2. Mix dry ingredients

1. In a medium bowl, whisk together:

   • 2 ½ cups flour

   • 2 ½ tsp baking powder

   • ½ tsp baking soda

   • ½ tsp salt

2. Set aside.

3. Cream butter and sugar

1. In a large bowl, using a hand or stand mixer, beat 1 cup butter and 2 cups sugar together on medium-high speed until light and fluffy (~3-4 minutes).

4. Add eggs, vanilla, and lemon

1. Beat in 4 eggs one at a time, mixing well after each addition.

2. Stir in 1 tsp vanilla extract and zest of 2 lemons until combined.

5. Combine wet and dry ingredients

1. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with sour cream (start and end with dry ingredients). Mix until just combined.

2. Gently fold in ½ cup lemon juice.

6. Add berries

1. Toss the berries lightly in 1–2 tbsp of flour (this helps prevent them from sinking).

2. Gently fold them into the batter.

7. Bake

1. Pour the batter into the prepared bundt pan and smooth the top.

2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

8. Make the glaze (optional)

1. In a small bowl, whisk together 1 cup powdered sugar, 2–3 tbsp lemon juice, and 1 tsp zest until smooth.

2. Drizzle over the cooled cake.

9. Serve

1. Garnish with extra berries and lemon zest if desired.

2. Slice and enjoy your fresh, tangy, and moist Lemon Berry Bundt Cake!

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Tips for Success

• Room temperature ingredients make the cake fluffier.

• Do not overmix once you add flour, or the cake can be dense.

• Frozen berries are okay, but toss them in flour to prevent streaking the batter.

• Let the cake cool fully before glazing to avoid melting the glaze.

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