Easy Lemon Berry Bundt Cake
Photo adapted from Julia's Album.
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- 1 pkg
- (18 ounces) lemon cake mix without pudding in the mix
- large eggs
- 1 c
- fat-free yogurt
- 1/3 c
- 1 Tbsp
- freshly grated lemon peel
- 8 oz
- frozen unsweetened mixed berries, thawed and patted dry or 1-1/2 cups fresh berries
- 1 c
- powdered sugar
- 2 Tbsp
- butter, melted
- 1-1/2 to 2 Tbsp
- lemon juice
- 1 tsp
1Combine cake mix, eggs. yogurt, oil and lemon peel in medium bowl; beat according to package directions.
Spoon half of batter evenly into greased and floured 10 inch Bundt pan.
Sprinkle berries evenly over batter.
Pour remaining batter evenly over berries.
2Bake at 325 degrees for 53 to 55 minutes.
Cool 20 minutes in pan on wire rack.
Remove cake from pan and cool completely on wire rack.
3GLAZE: Blend powdered sugar, butter, lemon juice and vanilla in medium bowl until smooth.
Spoon evenly over warm cake, allowing glaze to drizzle down sides.