Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

3 Berry-Lemon Bundt cake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

3 Berry-Lemon Bundt cake baked in small bundt pans


For the Cake:

2½ cups + 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1¾ cup granulated sugar
Zest of 1 lemon
1 cup unsalted butter, at room temperature
3 eggs, at room temperature
½ teaspoon vanilla extract
¾ cup buttermilk OR (¾ cup milk + 1 teaspoon of vinegar to make your own buttermilk)
3 cups berries (I used 1 cup each blue, black, and dark sweet cherries)

For the Glaze:

2 cups powdered sugar
2 to 3 tablespoons milk
1 tablespoon unsalted butter, very soft


Preheat oven to 350 F (reduce temperature to 325F if your pan is dark/non-stick).
Grease and FLOUR a 10-cup Bundt pan; set aside. (I accidentally missed to flour and trust me, the cake WILL stick and break apart, so please FLOUR)
In a medium bowl, whisk together 2½ cups of all-purpose flour, baking powder, and salt.
In a stand mixer bowl, use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened.
Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes. (Do not skimp on this step),
Reduce the speed to low and add the eggs one at a time, mixing for 1 minute after each and scraping down the bowl before adding the next.
Add the vanilla and mix till combined.
With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk, and the remaining flour.
In a large bowl, combine the berries and the remaining 2 tablespoon flour, tossing them together so they are evenly coated.
Use a rubber spatula and gently fold the berries into the cake batter.
Spread the batter in the prepared pan and smooth the top.
Bake for 55 to 60 minutes, until a cake tester, comes out clean.
Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.

Glaze ****

Whisk together the sugar, milk, and butter until smooth.
The icing should be quite thick (if you’d like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want).
**** I did not make the glaze, as we prefer it ‘naked’
The cake can be stored, covered, at room temperature for up to 4 days.
PS:  My husband is not one for cake, dessert, or anything sweet, and he asked for a second slice, so I know it’s a winner.
Recipe credit: browneyedbaker
Slightly modified, Prepared, tried, and tested by:  Esme Slabs

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

8 thoughts on “3 Berry-Lemon Bundt cake”

Leave a Comment