Lemon and Berry Bundt Cakes
I cannot explain my excitement when I got this pan. I’ve always wanted a bundt cake pan. I do not know why except they look so pretty. So when I got this 7″ Steel CHEF MADE Bundt Pan, I knew I had to make something delicious. With the hot weather already here in Kansas, I wanted something fresh. Nothing beats fresh berries, especially when paired with lemon. So enter these two beautiful lemon and berry bundt cakes. I did one with raspberries and 1 with blueberries because 1 box of cake mix was enough for 2 7-inch cakes.
My kids are also berry fanatics, so these were a huge hit. These cakes are really quite easy with boxed cake mix and stay super moist with the pudding added in. These are also perfect for the tea parties that I host. They aren’t crumbly or messy and they are very pretty to look at too. Plus bundt cakes are the perfect sweet treat to pair with various summer teas. Enjoy and share yours in the comments below.
Lemon and Berry Bundt Cakes
- 7" CHEF MADE Bundt Cake Pan
- 4 Bowls
- Hand or Stand Mixer
- Fine mesh strainer
- Food processor or Manual Chopper
- Wax paper
- A cake tester or toothpick
- Raised wire rack
- Soup spoon
- 1 Box White Cake Mix You can use lemon cake mix if wanted; omit the lemon pudding.
- 1 Box Lemon Pudding
- 1 Cup Water
- 1/3 Cup Vegetable oil
- 3 Tablespoons Lemon juice
- 3 Large Eggs
- 12 Ounces Fresh Raspberries
- 12 Ounces Fresh Blueberries
- 1 Stick Butter
- 1 Cup Flour As needed.
- 2-3 Cups Confectioners Sugar
- 1/2 Cup Water or milk
- 1 Sprinkle Edible shimmer powder
- 6 Ounces Fresh Raspberries
- 6 Ounces Fresh Blueberries
- 1+ Tablespoons Water As needed for proper consistency.
Baking the Cakes
- 1. Preheat the oven to 350 degrees. Grease the bundt pan with the stick of butter. Use a square of wax paper to work the butter into all the nooks and crannies. Coat with a dusting of flour.
- 2. Add cake mix and lemon pudding powder into a bowl. blend together.
- 3. Add water, oil, and eggs according to box directions. Add in the lemon juice to compensate for the extra pudding. Plus it adds a bit more of the bitter lemon flavor.
- 4. Start mixing on low and work up to medium-high. Make sure to mix until it is well blended.
- 5. Pour half the batter into a second bowl. Put around 12 ounces of raspberries in one bowl and 12 ounces of blueberries in the other. Gently fold the berries into the batter with the spatula.
- 6. Pour one bowl of batter into the greased bundt pan, using the spatula to guide the batter all around the pan. It will not fill the pan, which may lead to a slightly rounded cake bottom. This should fill the pan around 2/3 full though. Feel free to double the amount of cake mix, or you can just even the bottom after cooling.
- 7. Bake for 35 minutes at 350 degrees. This turned out to be the ideal amount of time for this size of cake.
- 8. Once done baking, remove from the oven and test for doneness with cake tester or toothpick. If there is no batter sticking to it, place the pan on a raised wire rack.
- 9. The cake must cool completely before being removed from the pan. Removing the cake too early might result in the cake slumping and losing its shape.
- 10. Repeat steps 6-9 for the second cake. Unless you have 2 pans, then you can do both at once.
Making and applying the glazes
- 1. While the cake(s) are baking add 3 cups of confectioners sugar to a bowl.
- 2. Start off with only about 1/2 cup of water or milk. Mix it well, until it has been completely absorbed. Add a sprinkle of sparkly edible shimmer dust if you have it! It makes the glaze extra sparkly and pretty.
- 3. Add more water or milk 1 tablespoon at a time until the glaze reaches a slightly flowing but stiff consistency. (NOTE: Mine ended up too runny because I added too much water at first.) You want the glaze to run and drip, but also remain stiff enough to stick to the cake, but you'll be adding more liquid into the glaze with the fruit, so hold off adding too much now. You can always add more later.
- 4. Divide your glaze by pouring half into a second bowl.
- 5. Add your remaining raspberries to the food processor or chopper. Process them until they resemble a seeded jam. Pour into 1 bowl of glaze.
- 6. Rince your food processor chopper and add the remaining blueberries. Process until finely chopped. Pour these into the second bowl of glaze.
- 7. Mix the chopped fruit into the glaze very well. The additional liquid from the fruit may make your glaze a bit too runny. Just add in more confectioners sugar until it reaches the correct consistency again.
- 8. One at a time, strain each glaze through your fine mesh strainer. This will rid the glaze of any seeds and lumps. Rinse the strainer between glazes if you don't want any crossover.
- 9. Once the cakes are completely cooled and removed from the pan, plate them. Once plated, drizzle the glaze over the cakes with the soup spoon. This size of spoon hold enough glaze to cover a good portion but leaves you the control to drizzle as you like. Feel free to dust some extra confectioners sugar on top and top with fresh berries.
- 10. Serve at room temperature or even chilled. They are actually quite delicious cold. Enjoy and share your results!
So be sure to try out this bundt cake recipe and let me know how it turns out! I love the flavors and berries are my kids’ favorite fruits. They can seriously eat an entire box in a sitting. So they gobbled these cakes down every chance they got!
Be sure to check out my reviews HERE!