Berry Burst Lemon Bundt Cake

The Berry Burst Lemon Bundt Cake That Made My Husband Ask for Seconds

This Berry Burst Lemon Bundt Cake has enough lemon, butter and berries to stand beautifully on its own. Would you glaze yours or leave it naked?

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My husband is usually the last person I’d expect to ask for another slice of cake. He’s not really a cake, dessert, or anything overly sweet kind of guy, so when he came back for a second slice of this berry-loaded lemon Bundt, I knew I had a winner. The cake is buttery and tender, the lemon keeps it bright, and the blueberries, blackberries and dark sweet cherries make every slice juicy and fruity. Would your family prefer this cake plain or with the glaze?

Why You Will Love and Enjoy This Berry Burst Lemon Bundt Cake

• Berry Burst Lemon Bundt Cake has the kind of tender, buttery crumb that makes you go back for another little slice. The lemon keeps all those juicy berries tasting bright rather than overly sweet, and you can serve it plain or add the glaze when you’re feeling fancy.
• Loaded with berries: Blueberries, blackberries and dark sweet cherries give every slice plenty of fruit.
• Bright lemon flavour: Lemon zest cuts through the richness of the butter and makes the cake taste fresh.
• Glaze or no glaze: It’s delicious either way, so you can keep it simple or dress it up.
• Great for sharing: It makes a generous Bundt cake, and apparently even people who aren’t big dessert fans may come back for seconds.

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Additional Information

• Why is it important to flour the Bundt pan? This cake is moist and contains juicy berries, so it can cling to the sides of the pan. Generously grease the entire 10-cup Bundt pan, including the centre tube and ridges, then dust it thoroughly with flour and tap out the excess. This extra step makes releasing the cooled cake much easier.
• Do the eggs and butter need to be at room temperature? Yes. Room temperature butter creams more evenly with the sugar, while room temperature eggs blend into the batter more easily. Cold eggs can make the mixture look curdled and affect the final texture.
• Why does the butter and sugar need to be creamed for 3 to 5 minutes? This step incorporates air into the butter, helping create a lighter cake. It’s worth giving it the full 3 to 5 minutes rather than rushing through it.
• Why are the berries tossed with flour? Coating the berries with the remaining 2 tbsp flour helps them stay more evenly distributed throughout the batter instead of sinking heavily toward the bottom of the cake.
• Should cherries be chopped? Yes. If using dark sweet cherries, remove the pits and cut larger cherries into smaller pieces. This makes them easier to distribute throughout the batter and gives you fruit in more of the slices.
• Can frozen berries be used? Yes. Add frozen berries directly to the batter without thawing them first. Toss them with the 2 tbsp flour while still frozen, then fold them in gently. Frozen fruit may add a few extra minutes to the baking time.
• How do I know when the cake is baked? Insert a cake tester or wooden skewer into the thickest part of the cake. It should come out clean or with a few moist crumbs. Because the cake contains berries, the tester may pick up some berry juice, so check another spot if needed. You don’t want to see wet cake batter.
• Why does the cake need to cool for 30 minutes before turning it out? The cake needs time to firm up after baking. Turning it out immediately can cause it to break, while leaving it in the pan until completely cold can make it more likely to stick.
• Can I make the glaze thinner? Yes. Start with 2 tbsp milk, then add additional milk 1 tsp at a time until the glaze reaches the consistency you want. Adding the milk gradually prevents an overly thin glaze.
• Can I leave the glaze off? Absolutely. Berry Burst Lemon Bundt Cake is moist and flavourful enough to serve plain. The glaze is completely optional.
• Can I use other berries? Yes. Blueberries, blackberries and cherries can be replaced or combined with raspberries or chopped strawberries. If using strawberries, chop them fairly small and pat away excess moisture before tossing them with the flour.
• Can I replace the buttermilk? Yes. Combine 3/4 cup milk with 1 tsp vinegar and let it stand for about 5 minutes before using. Plain yogurt thinned with a little milk can also work if brought to a buttermilk like consistency.
• Can I use salted butter? Yes. If using salted butter, reduce or omit the 1 tsp salt in the cake.
• Can I make the cake without a stand mixer? Yes. An electric hand mixer works well. Cream the butter and sugar until light and fluffy, then add the eggs gradually as directed.
• Can Berry Burst Lemon Bundt Cake be frozen? Yes. Freeze the completely cooled cake without the glaze. Wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. It can be frozen for up to 3 months. Thaw it completely before serving, then add the glaze if desired.
• How long can the cake be stored? Keep the covered cake at room temperature for up to 4 days. Store it in an airtight container or cover it well to prevent it from drying out. If your kitchen is particularly warm, refrigerate it and bring individual slices to room temperature before serving

This Berry Burst Lemon Bundt Cake gives dessert lovers exactly what they want: a tender buttery crumb, bright lemon flavour and juicy berries throughout. Blueberries, blackberries and cherries bring plenty of colour and fruitiness, while the optional glaze lets it stay simple or become a little more special. It’s an easy choice when a generous homemade cake is called for, especially when even someone who usually skips dessert comes back for another slice.