This lemon berry bundt cake is a delightful dessert that combines a rich, buttery cake with bright lemon flavor and a tangy mixed berry sauce. The sauce features raspberries, blueberries and blackberries, creating a perfect balance of sweet and tart.
Best of all, this cake comes frozen and ready to heat. Simply thaw, warm and serve for an impressive treat any time. Follow the easy instructions below for a delicious dessert in minutes.
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Recipe details
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Ingredients
Instructions
- Keep frozen or refrigerated until ready to eat. Best if used within 7 days. If frozen, thaw in the refrigerator (at 40°F) overnight or for 2-3 hours at room temperature before eating.
- Recommended method: Remove plastic wrap from the cakes. Microwave until warmed through, 50-60 seconds. Do not overheat. Let cakes cool for 2 minutes, then turn out onto plates and serve.
- Alternative method: Preheat oven to 350°F. Remove plastic wrap from cakes and place on a baking sheet. Bake until warmed through, 14-16 minutes (oven times may vary). Let cakes cool for 2 minutes, then turn out onto plates and serve.
Recipe Tips
Do not overheat the cake in the microwave, as it can become tough.
Let the cake cool for 2 minutes before turning out to allow it to set.
For best results, serve warm with additional fresh berries or whipped cream.
FAQ
How should I store the lemon berry bundt cake?
Keep the cake frozen or refrigerated until ready to eat. It is best if used within 7 days.
Can I reheat the cake in the oven instead of the microwave?
Yes, you can reheat the cake in a preheated 350°F oven for 14-16 minutes. Let it cool for 2 minutes before serving.
What is the berry sauce made of?
The tangy sauce is made with raspberries, blueberries and blackberries.
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