Easy Lemon Berry Bundt Cake
Photo adapted from Julia's Album.
- 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
Spoon half of batter evenly into greased and floured 10 inch Bundt pan.
Sprinkle berries evenly over batter.
Pour remaining batter evenly over berries.
Cool 20 minutes in pan on wire rack.
Remove cake from pan and cool completely on wire rack.
Spoon evenly over warm cake, allowing glaze to drizzle down sides.