Easy Lemon Berry Bundt Cake

Anita Hoffman


An easy to make, delicious cake packed with berries and a delicious glaze. If you don't use the glaze, sprinkle lightly with powdered sugar.
Photo adapted from Julia's Album.


★★★★★ 1 vote

12 to 16
20 Min
55 Min


  • 1 pkg
    (18 ounces) lemon cake mix without pudding in the mix
  • 5
    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

How to Make Easy Lemon Berry Bundt Cake


  1. Combine 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.
  2. Bake 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.
  3. GLAZE: Blend powdered sugar, butter, lemon juice and vanilla in medium bowl until smooth.
    Spoon evenly over warm cake, allowing glaze to drizzle down sides.

Printable Recipe Card

About Easy Lemon Berry Bundt Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

Show 2 Comments & Reviews

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