Triple Berry Lemon Bundt Cake with Lemon Glaze

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I am so excited to share this Triple Berry Lemon Bundt Cake with you! It’s a moist, buttery cake filled with strawberries, blueberries and raspberries and topped with a fresh lemon glaze. It bakes in a 10-inch Bundt pan for 60–70 minutes and makes about 12 generous slices—plenty to share, although I certainly wouldn’t blame you for keeping a few. Ha! Greek yogurt gives the cake its wonderfully moist crumb, while fresh lemon zest and juice brighten the sweet berry flavor. You can make it with fresh or frozen berries, which means you don’t have to wait for berry season when the craving hits.

Cold Cake, Hot Coffee and One Very Happy Jess

I especially love eating a slice of this cake with coffee because it reminds me a little of those thick slices of coffee cake from Starbucks. It’s delicious at room temperature, but I may love it cold from the refrigerator even more. Cold cake and hot coffee—please tell me I’m not the only one who loves this combination.

Friends and family have always given this cake wonderful reviews. It’s one of my favorites to bring to someone’s house because it travels easily, feeds plenty of people and still looks beautiful when you arrive. No sliding cake layers, crushed frosting or emergency repairs in the driveway. Just one dependable, delicious Bundt cake.

If you enjoy lemon and berries together, my smaller Lemon Blueberry Cake is another simple cake that is especially good with coffee. I make it in a loaf so it’s also very easy to travel with and serve.

A Little About This Berry Lemon Bundt Cake

This recipe has been on Stuck on Sweet for years, and it remains one of my favorite cakes to make. The Greek yogurt gives it a soft, moist texture with a slight tang, while the berries create little pockets of sweetness throughout every slice.

The batter is quite thick—almost like a pound cake batter—which is exactly what we want. A thicker batter helps hold the berries in place instead of letting all of them sink to the bottom of the pan.

I usually make this cake with a frozen triple-berry blend because it’s convenient and easy to keep on hand. You can also use fresh berries or make the cake with only strawberries, blueberries or raspberries. I love a flexible recipe, especially one that doesn’t require a special trip to the grocery store.

This cake works for Easter, Mother’s Day, a baby shower, brunch or book club, but it’s just as welcome on the kitchen counter for no particular reason. If you prefer your berry cake with a buttery crumb topping, my Blueberry Coffee Cake is another longtime favorite and goes well with coffee, too!

The friends and family who have tried this cake have loved it, and I hope you do, too. If you make it, leave a comment and tell me which berries you used—and whether you joined me in eating it cold with a hot cup of coffee! Enjoy!

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Yield: 12 servings

Triple Berry Lemon Bundt Cake with Lemon Glaze

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Triple Berry Lemon Yogurt Bundt Cake is incredibly moist and filled with strawberries, blueberries and raspberries. Finished with a fresh lemon glaze, this versatile cake travels easily, feeds a crowd and tastes especially delicious with a cup of coffee.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

Triple Berry Lemon Cake

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• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 2½ cups all-purpose flour, divided
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup plain Greek yogurt, room temperature, preferably 2% or 5%
• 1½ cups fresh or frozen mixed berries, such as strawberries, blueberries and raspberries

Lemon Glaze

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• 2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325°F. Thoroughly grease and flour a 10-inch Bundt pan, making sure to coat the center tube and every curve of the pan.
2. In a medium bowl, whisk together 2¼ cups all-purpose flour, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
3. Add 2 cups granulated sugar and the zest of 1 lemon to the bowl of a stand mixer. Use your fingertips to massage the zest into the sugar for about 30 seconds, until the sugar feels slightly moist and smells fragrant. This helps release the natural oils in the lemon zest and gives the cake more lemon flavor.
4. Add 1 cup softened butter to the lemon sugar. Using the paddle attachment, beat on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bottom and sides of the bowl as needed.
5. Add the 3 eggs one at a time, mixing well after each addition. Mix in 1 teaspoon pure vanilla extract and 1 tablespoon fresh lemon juice. The mixture may appear slightly curdled after adding the lemon juice; this is normal.
6. With the mixer on low speed, add the flour mixture in three additions, alternating with 1 cup Greek yogurt. Begin and end with the flour mixture. Mix only until each addition is mostly incorporated, being careful not to overmix.
7. Toss 1½ cups fresh or frozen mixed berries with the remaining ¼ cup all-purpose flour. If using frozen berries, do not thaw them first. Gently fold the coated berries into the thick batter with a spatula.
8. Spoon the batter evenly into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, beginning to check the cake around 55 minutes. The cake is done when it is golden, beginning to pull slightly from the sides and a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs.
9. Place the pan on a wire rack and let the cake cool for 15 minutes. Carefully turn the cake out onto the rack and allow it to cool completely.
10. To prepare the glaze, whisk together 2 cups powdered sugar, 2 tablespoons fresh lemon juice and ½ teaspoon pure vanilla extract. Add more lemon juice, a little at a time, until the glaze is thick but pourable.
11. Drizzle the lemon glaze over the completely cooled cake. Let the glaze set for 15–20 minutes before slicing and serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 715Total Fat: 19gSaturated Fat: 11gUnsaturated Fat: 8gCholesterol: 93mgSodium: 189mgCarbohydrates: 127gFiber: 3gSugar: 85gProtein: 10g

Nutrition information is automatically calculated. Use as an approximation only.

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