Tangy lemon cake and sweet strawberry chunks shine in this Lemon Berry Bundt Cake with Icing. Serve it for brunch or dessert!

Lemon Berry Bundt Cake is a moist, soft cake full of strawberry and lemon flavor with a lemon glaze drizzled over the top. Life-in-the-Lofthouse.com

If you’re a bundt cake fan, you’re going to love today’s recipe. This semi-homemade bundt cake combines two favorite fruits, zesty lemon and sweet strawberry, into one delicious dessert. This Lemon Berry Bundt Cake with Icing is a moist and tender cake bursting with berry pockets and citrus flavors. The homemade icing poured on top just ties it all together, making it a popular recipe for the spring and summer months.

LEMON BERRY BUNDT CAKE WITH ICING

This fruit bundt cake gets its vibrant flavor from a lemon cake mix, which not only tastes fresh but also helps keep this bundt cake recipe simple to prepare. The chunks of strawberry add little pockets and bursts of sweetness that perfectly complement the tangy lemon. Just whisk the ingredients together, bake, and finish with a drizzle of the lemon icing for a yummy dessert ready in under an hour. Don’t forget to save this recipe while you’re here!

Find my expert tips on how to make lemon berry bundt cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Lemon Berry Bundt Cake with Icing Recipe:

Semi-Homemade: Other than the lemon cake mix, this recipe is entirely homemade. The cake mix keeps this recipe simple, ideal for all baking levels and skills.
Tangy & Sweet: This 2-in-1 dessert pairs zesty lemon cake with juicy strawberry pieces, finished with a homemade icing that enhances the flavors of both fruits.
Classic Party Fruit Dessert: Bundt cakes have such an elegant look, making them a wonderful party dessert for bridal showers, baby showers, spring gatherings, or anytime a bundt cake craving hits.

Ingredients

Lemon Berry Bundt Cake

1 box Lemon cake mix (18 oz)
5 large eggs
1 cup fat-free plain yogurt
1/3 cup vegetable oil
1 tablespoon freshly grated lemon peel
8 ounces frozen, unsweetened mixed berries, thawed OR 1 1/2 cups fresh berries (I used strawberries and I highly recommend that you do too, it complements the lemon best)

Lemon Icing

1 cup powdered sugar
2 tablespoons melted butter
1-2 tablespoons lemon juice
1 teaspoon vanilla

Note

If you don’t want to make the homemade lemon icing, feel free to use a can of your favorite vanilla frosting instead.

Instructions

For The Lemon Berry Bundt Cake

Preheat oven to 325 degrees. Coat a 10-inch nonstick bundt pan with cooking spray.

Combine cake mix, eggs, yogurt, oil, and lemon peel in a medium bowl. Beat according to package directions. Spoon half of the batter evenly into the prepared bundt pan. Sprinkle berries evenly over batter. Pour remaining batter evenly over berries.

Bake 52-55 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes in the pan. Gently loosen edges and center with a knife; invert onto a wire rack.

For The Icing

Blend powdered sugar, butter, lemon juice, and vanilla in a medium bowl. Stir until smooth. Spoon over warm cake, allowing it to drizzle down the sides. Serve cake warm or at room temp. Enjoy!

Servings

Yields: 12-16 servings.

Storage

Store leftover bundt cake completely cooled in an airtight container at room temperature for up to 2 days, keeping it in a cool, dry place away from heat and sunlight; because the cake contains fruit and a butter-based icing, you may also refrigerate it for longer freshness (up to 4-5 days), tightly covered to prevent drying, then allow slices to sit at room temperature for 20-30 minutes before serving.

Holly’s Tips for The Best Lemon Berry Bundt Cake with Icing:

Allow Ingredients To Sit At Room Temperature: Softened eggs and yogurt blend more evenly, creating a lighter, more tender crumb.
Grease The Bundt Cake Pan: Spray every curve, including the center tube, or use baking spray with flour to prevent sticking and ensure a clean release.
Dust The Strawberries: Pat the thawed berries dry and toss them with a teaspoon of cake mix or flour substitute so they stay suspended in the batter.
Layer Evenly: Placing berries between two layers of batter keeps them from clumping at the bottom and creates a beautiful ribbon of fruit.
Check For Doneness: Insert a toothpick into the cake portion (not a berry pocket).
Allow Bundt Cake To Cool Completely: Let the cake rest about 15 minutes so it firms up, reducing the risk of breaking when inverted.
Pour The Icing While Cake Is Warm: This helps the icing soak in just enough for extra moisture and flavor.
Shortcut Frosting Option: Store-bought vanilla frosting works just as fine.

Frequently Asked Questions:

Can I make Lemon Berry Bundt Cake ahead of time?

Yes, this cake can be baked a day in advance. Store it covered at room temperature or refrigerate it for up to 3 days. Add the icing just before serving.

What type of yogurt works best for this recipe?

Fat-free plain yogurt is ideal because it keeps the cake moist without adding extra fat. You can substitute low-fat or full-fat plain yogurt, or even Greek yogurt, for a denser texture.

Can I use a different cake mix flavor?

I recommend using lemon cake mix for the best citrus flavor, but yellow or white cake mix works if you add extra lemon zest and a bit of lemon juice to enhance the taste.

Why bake at 325°F instead of 350°F?

Bundt cakes are thicker and denser than standard cakes. Baking at a lower temperature helps the cake cook evenly without over-browning the outside before the center is done.

How can I make a vegan Lemon Berry Bundt Cake with Icing?

To make a vegan Lemon Berry Bundt Cake with Icing, replace the 5 eggs with flax eggs, chia eggs, 1¼ cups unsweetened applesauce, or a commercial egg replacer. Use 1 cup plain, unsweetened plant-based yogurt (such as almond, coconut, or soy) in place of regular yogurt, and ensure your lemon cake mix is vegan by checking for dairy or egg ingredients. The vegetable oil and berries are naturally vegan. For the Icing, substitute the butter with melted vegan butter or refined coconut oil and mix with powdered sugar, fresh lemon juice, and vanilla until smooth. Check for doneness at 50 minutes; it may take up to 60 minutes depending on your oven and egg substitute.

How can I make a gluten-free Lemon Berry Bundt Cake with Icing?

To make a gluten-free Lemon Berry Bundt Cake with Icing, use a certified gluten-free lemon cake mix in place of the regular mix (choose one that contains xanthan gum or add it according to the package directions for proper structure). Keep the eggs, yogurt, oil, lemon peel, and berries the same, ensuring all ingredients are labeled gluten-free to avoid cross-contamination. Bake as directed, although gluten-free cakes may require a few extra minutes; test for doneness with a toothpick. For the Icing, powdered sugar, butter, lemon juice, and vanilla are typically gluten-free, but verify labels to be safe.

Similar Recipes

Craving something similar? Bake my Key Lime Bundt Cake.

Looking for more bundt cake recipes? Try my White Chocolate Raspberry Bundt Cake and Apple Bundt Cake with Cream Cheese Swirl.

Wanting more lemon desserts? Bring my Lemon Pudding Cake, Lemon Loaf Cake, and Strawberry Lemon Loaf Cake to your next party.

Have you made this Lemon Berry Bundt Cake with Lemon Icing recipe? 🍋🍓

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonBerryBundtCake #LifeInTheLofthouse

Lemon Berry Bundt Cake

Tangy lemon cake and sweet strawberry chunks shine in this Lemon Berry Bundt Cake with Icing. Serve it for brunch or dessert!

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