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.
at 6:41 AM