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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Servings: 12
Ingredients
Lemon Berry Bundt Cake
- 1 box (18 oz) Lemon cake mix
- 5 large egg
- 1 cup fat-free plain yogurt
- ⅓ 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
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!
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