May 24, 2011

Lemon Berry Bundt Cake

from Life As A Lofthouse

1 (18 oz) lemon cake mix***
5 large eggs
1 cup fat free plain yogurt (or sour cream)
1/3 cup vegetable oil
1 TBS freshly grated lemon peel
8 ounces frozen mixed berries, thawed or 1-1/2 cups fresh berries (I used raspberries)

1 cup powdered sugar
2 TBS butter, melted
1-2 TBS lemon juice
1 tsp. vanilla

1. Preheat oven to 325℉.  Cook a 10 inch nonstick bundt pan with cooking spray.

2.  Combine cake mix, eggs, yogurt, oil and lemon peel in a medium bowl.   Mix together.  Spoon half the batter evenly into prepared pan.  Sprinkle berries evenly over the batter.  Pour remaining batter evenly over berries.

3.  Bake for 52-55 minutes or until toothpick inserted comes out clean.  Cool 15 minutes in pan.  Gently loosen edges and edges with a knife.  Invert onto wire rack or platter.

4.  For Glaze blend powdered sugar, butter, lemon juice and vanilla in a medium bowl.  Stir until smooth.  Spoon over warm cake allowing it to drizzle down the sides.  Serve cake warm or at room temperature.

*** The directions called for a cake mix without pudding in the mix.  I only had a mix with pudding in it and it turned out good.

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