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Ingredients

Triple Berry Bundt Cake

  • 1 cup butter softened - 2 sticks
  • 2 cups sugar
  • 3 eggs
  • 1 tbsp lemon juice
  • zest 1 lemon
  • 2 1/2 cups all purpose flour divided, see below
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 oz. plain Greek yogurt
  • 1 1/2 cups berries I used strawberries and blueberries

Lemon Glaze

  • 1 1/2 cups confectioners’ sugar sifted
  • 2 tbsp fresh lemon juice
  • 1-2 tbsp half-and-half or heavy cream or milk

Instructions

Bundt Cake

  1. Preheat oven to 375 degrees and grease/butter and flour a 10 inch bundt cake pan.
  2. In a medium bowl, put 2 1/4 cup flour, baking soda, salt, and the lemon zest. Combine.
  3. In another medium bowl, cream together the softened butter and 2 cups of sugar until fluffy.
  4. Beat in one egg at a time, mixing on low after each addition.

  5. Stir in 1 tbsp of lemon juice to the butter/sugar/egg mixture.

  6. Alternate adding the flour with the yogurt to the creamed mixture, stirring to combine in between each addition (don't over stir).
  7. Toss the berries in the remaining 1/4 cup of flour to coat (this will help them not sink to the bottom of the cake!).
  8. Gently stir the berries into the cake batter.
  9. Pour the cake batter into bundt cake pan and evenly spread throughout the pan (the batter will be thick!).
  10. Reduce the oven temperature to 325 degrees, put the cake in and bake for 55 minutes or until a toothpick comes out clean.
  11. Cool in the pan about 20 minutes on a cooling rack.
  12. After 20 minutes remove cake from the pan (this may take running a butter knife around the edgeand let cool completely on the rack.

Lemon Glaze

  1. Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth.
  2. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Drizzle over the cooled bundt cake. The glaze will set within a couple hours.