This dessert is what I would call a little piece of heaven! Two of my favorite flavors are in this cake. Strawberry and Lemon. Mmmmmmm They are a beautiful couple when put together : )
LEMON BERRY BUNDT CAKE
1 box Lemon cake mix (18 oz)
5 large eggs
1 cup fat-free plain yogurt
1/3 cup vegetable oil
1 tablespoon freshly grated lemon peel
8 ounces frozen, unsweetened mixed berries, thawed OR 1 1/2 cups fresh berries ( I used strawberries)
1 cup powdered sugar
2 tablespoons melted butter
1-2 tablespoons lemon juice
1 teaspoon vanilla
* If you dont want to make the glaze, you could use a can of your favorite vanilla frosting instead*
DIRECTIONS: Preheat oven to 325 degrees. Coat 10-inch nonstick bundt pan with cooking spray.
Combine cake mix, eggs, yogurt, oil and lemon peel in a medium bowl. Beat according to package directions. Spoon half of batter evenly into prepared bundt pan. Sprinkle berries evenly over batter. Pour remaining batter evenly over berries.
Bake 52-55 minutes or until toothpick inserted comes out clean. Cool 15 minutes in pan. Gently loosen edges and center with a knife; invert onto wire rack.
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 temp! Enjoy : )
Linked up at Mandy’s Recipe Box