Very Lemon Berry Cake
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This cake starts with a cake mix, but the extra lemon juice and berries make it so delicious!
- Prep time
- 25 mins
- Cook time
- 50 mins
- Yield
- 10 servings
Ingredients
Cake
- 1 package lemon cake mix, (approx 18 1/2 0z.)
- 1 package lemon instant pudding mix (approx 3.5 oz.)
- 5 egg whites
- 1/3 cup oil
- 3/4 cup lemon juice
- 1/4 cup water
Berry Sauce
- 3/4 cup chopped fresh strawberries
- 3/4 cup fresh blackberries
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 2 tablespoons water
Glaze
- 1-1/4 cup confectioner's sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat oven 350 degrees F. Spray 10 cup Bundt pan with Non-stick cooking spray
- Sift cake mix and pudding mix into medium mixing bowl. Add egg whites, lemon juice, oil and water.
- With electric mixer, beat for 2 minutes. Pour into Bundt pan. Bake 45-50 minutes or until toothpick or cake tester comes clean.
- Meanwhile, place all berry sauce ingredients into a sauce pan. Over medium heat, bring to a boil. Then lower heat and simmer for 10 minutes. Remove from heat and let set 5 minutes. Cover and chill in refrigerator for 25 minutes.
- For glaze, whisk together all glaze ingredients until smooth. Add more lemon juice ,if needed, to adjust thickness of glaze. Set aside.
- When done, remove cake from oven. Let cool about 20 minutes. Turn cake onto serving plate. Let set another 10 to 15 minutes and drizzle glaze over top and sides of cake. Slice and serve with berry sauce.
