Imagine cutting into a perfectly moist lemon cake bursting with vibrant berries, topped with a cloud-like dollop of fresh whipped cream - this isn't just a dessert, it's a culinary experience that will transport you to flavor paradise! Our Berries and Cream Lemon Bundt Cake is the ultimate crowd-pleaser that combines the bright zestiness of lemon with the sweet, juicy pop of mixed berries, all wrapped in a stunning Bundt cake presentation that looks like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup mixed berries
- 1 cup heavy cream
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until well combined and smooth.
- Gently fold in the mixed berries into the cake batter. Be careful not to overmix, as you want to keep the berries intact for a beautiful presentation and texture.
- Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it towards the end of the baking time to avoid overbaking.
- Once baked, remove the Bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the pan onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream. In a medium bowl, whip the heavy cream using an electric mixer until soft peaks form. You can add a bit of powdered sugar to taste if you prefer a sweeter cream.
- Once the cake is completely cooled, place it on a serving platter. Dust the top with powdered sugar for a decorative touch.
- Serve slices of the Bundt cake with a generous dollop of whipped cream on the side. Enjoy your delicious Berries and Cream Lemon Bundt Cake!
Tips
- Use room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- When folding berries into the batter, use a gentle hand to prevent crushing and maintain their beautiful whole form.
- Grease your Bundt pan thoroughly and consider using a flour-based baking spray for guaranteed easy cake release.
- Don't overmix the batter - this can lead to a tough, dense cake instead of a light, tender crumb.
- Check your cake's doneness with the toothpick test, but remove it from the oven when just a few moist crumbs still cling to the toothpick.
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting and ensure a beautiful finish.
- For an extra flavor boost, consider adding a touch of lemon zest to your whipped cream.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
