Lemon Berry Bundt Cake
Ingredients
The Cake:
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2 1/2 cups All-Purpose flour (divided)
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1 cup unsalted butter, softened
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2 cups granulated sugar
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3 large eggs
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1 tablespoon lemon juice
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zest of 1 lemon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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6 ounces plain Greek yogurt
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1 1/2 cups frozen triple berries* (blackberries, raspberries, blueberries)
The Lemon Glaze:
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2 tablespoons lemon juice
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1 cup powdered sugar
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1 tablespoons whole milk
Directions
The Cake:
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Preheat the oven to 375 degrees. Grease or butter and flour (with 2 TBS flour) a 10 inch bundt cake pan.
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In a medium bowl, add 2 1/4 cup flour, baking soda, salt, and the lemon zest. Whisk them together.
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In a separate bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, until combined to the butter and sugar mixture; stir in lemon juice.
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Alternate adding the flour with the yogurt to the creamed mixture, stirring until just combined in between each addition (don't over mix).
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Toss the berries in the remaining 2 TBS of flour to coat. Gently stir the berries into the cake batter evenly (the batter was very thick).
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Pour the cake batter into the prepared bundt cake pan and evenly spread throughout the pan. Reduce the oven temperature to 325 degrees; bake for 55 minutes or until a toothpick comes out clean.
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Cool in the pan about 20 minutes on a cooling rack. After 20 minutes remove cake from the pan (you may need to take a knife around the edges to loosen). Cool completely on a cooling rack.
Lemon Glaze:
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Add the powdered sugar, lemon juice and 1 TBS of milk, and stir together to make a nice thin glaze. Add more milk, or powdered sugar as needed to get the right texture.
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Once the cake is completely cooled, drizzle the glaze over the top of it and let the glaze run down the sides.
Note:
Do not thaw out berries; start with 1 tablespoon milk and add more as needed when making the glaze.
