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Mixed Berry Bundt Cake with Lemon Glaze

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A delightful Mixed Berry Bundt Cake with vibrant blueberries, raspberries, and strawberries wrapped in a tender, buttery cake drizzled with tangy lemon glaze.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the bundt pan by greasing it with butter or non-stick spray and lightly dusting with flour.
  3. Cream the butter and sugar together until light and fluffy.
  4. Incorporate the eggs one at a time, beating well after each addition.
  5. Add the vanilla extract to enhance flavor.
  6. Mix the all-purpose flour and baking powder in a separate bowl.
  7. Combine the wet and dry ingredients alternately with the milk.
  8. Fold in the mixed berries gently.
  9. Pour the batter into the prepared bundt pan.
  10. Bake for 50-60 minutes, or until a toothpick comes out clean.
  11. Cool the cake in the pan for 10 minutes before removing it to a wire rack.
  12. Make the lemon glaze by whisking together powdered sugar and lemon juice.
  13. Drizzle the glaze over the cooled cake.

Notes

Serve with whipped cream or vanilla ice cream for an extra treat. Store leftovers in an airtight container for up to three days or refrigerate for up to a week.

Nutrition

Find it online: https://cookingwithmayaa.com/mixed-berry-bundt-cake-with-lemon-glaze/

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