Easy Lemon Berry Bundt Cake
Photo adapted from Julia's Album.
1 pkg(18 ounces) lemon cake mix without pudding in the mix
1 cfat-free yogurt
1 Tbspfreshly grated lemon peel
8 ozfrozen unsweetened mixed berries, thawed and patted dry or 1-1/2 cups fresh berries
1 cpowdered sugar
2 Tbspbutter, melted
1-1/2 to 2 Tbsplemon juice
How to Make Easy Lemon Berry Bundt Cake
- 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.
- 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.
- 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.