Oh my goodness, let me tell you – this Mixed Berry Bundt Cake with Lemon Glaze is an absolute showstopper! I have a soft spot for bundt cakes; they’re simple to make, incredibly versatile, and look so lovely on a dessert table. This particular recipe brings together the sweet and tangy flavors of fresh berries and zesty lemon, creating a cake that’s perfect for any occasion, whether it be a family gathering, a cozy weekend treat, or even a picnic in the sun.
The first time I made this cake, it was for a summer potluck. I couldn’t believe how quickly it disappeared! Between bites, friends were asking for the recipe, and it warmed my heart to share something that brought so much joy. Not to mention, the vibrant colors of the berries make it a feast for the eyes as well. Trust me, you’re going to want to give this cake a try, and I’m here to walk you through it step-by-step!
What’s in Mixed Berry Bundt Cake?
Flour: This is the backbone of our cake. I prefer all-purpose flour for its perfect balance of protein – it creates a tender crumb while keeping structure.
Baking Powder: This leavening agent helps our cake rise beautifully, making it light and fluffy.
Salt: Just a pinch to enhance all the flavors and balance the sweetness of the cake.
Butter: The secret to a rich and buttery flavor! I love using unsalted butter so I can control the salt content.
Sugar: Granulated sugar is essential for sweetness, but it also helps with the texture since we’re creaming it with butter.
Eggs: These bind the ingredients together and contribute moisture. Large eggs are usually the best choice for baking.
Vanilla Extract: Pure vanilla extract adds warmth and complexity to the flavor. A must-have in my pantry!
Buttermilk: This gives the cake a lovely tang and keeps it moist. If you’re out of it, you can easily substitute with milk mixed with a bit of vinegar.
Mixed Berries: A delightful combination of raspberries, blueberries, and strawberries (or whatever you have on hand). This adds flavor, color, and a little burst of juiciness in every bite!
Powdered Sugar: For that luscious, sweet lemon glaze, powdered sugar creates the perfect smooth texture.
Lemon Juice: Fresh lemon juice lends that bright character and a delightful zing to our glaze. Who can resist a citrusy twist?
Is Mixed Berry Bundt Cake Good for You?
This cake, while undeniably delicious, is definitely more of a treat than a health food. However, let’s chat about the health benefits:
Mixed Berries: These beauties are packed with antioxidants, vitamins, and fiber. They’re great for your skin and can help boost your immune system! So, you can chalk that up as a tiny victory with each slice.
Buttermilk: It’s lower in fat than regular milk and can support digestion due to its probiotic content.
Of course, with sugar and butter, this cake is more indulgent, so I advise enjoying slices in moderation! Baking treats like this is all about balance, after all.
Ingredients List
– 2 ½ cups all-purpose flour
– 2 ½ teaspoons baking powder
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 cup buttermilk
– 2 cups mixed berries (fresh or frozen)
– 2 cups powdered sugar (for the glaze)
– 2-3 tablespoons fresh lemon juice
This recipe will serve about 10-12 people, depending on how generous you are with slicing!
How to Make Mixed Berry Bundt Cake?
1. Preheat your oven to 350°F (175°C) and generously spray your bundt pan with cooking spray. Trust me, no one wants to deal with a cake that sticks!
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
5. Gradually add the flour mixture and buttermilk to the butter mixture, alternating between them (start and end with the flour). Mix just until combined – overmixing can lead to a dense cake!
6. Gently fold in the mixed berries with a spatula, being careful not to crush them too much.
7. Pour the lovely batter into your prepared bundt pan and smooth the top with a spatula.
8. Bake in the preheated oven for about 55-65 minutes, or until a toothpick comes out clean from the center.
9. Once baked, let it cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
10. Meanwhile, make the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth and drizzly.
11. Drizzle the glaze over the cooled cake and watch it glisten!
Sweet Secrets for Your Bundt Cake
– **Berry Variations:** Feel free to mix it up with any combination of berries. Just make sure they’re not too watery if you use frozen ones – thaw and dry them first!
– **Creative Glazes:** If you’re feeling adventurous, try mixtures like almond extract or add some lemon zest to the glaze for an extra citrus kick.
– **Serving Suggestions:** Serve this beauty as is or with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
I can’t express how much joy this Mixed Berry Bundt Cake has brought into my life, and I’m sure it will do the same for you. The combination of sweet berries with that punchy lemon glaze is equal parts comforting and refreshing. So, roll up your sleeves, grab those ingredients, and dive into this flavorful adventure! I can’t wait to hear how it turns out for you! Happy baking!
