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Lemon & berry bundt cake

Lemon & berry bundt cake

Created by Fresh Ideas Magazine @ Woolworths


  • 125 g butter, softened
  • 1 tbs lemon zest
  • 1 cup caster sugar
  • 2 free range eggs
  • 1/2 cup Greek-style yoghurt
  • 3 cups Aussie Frozen Fruit Mixed Berries
  • 2 tbs icing sugar


  • Preheat oven to 180'C/160'C fan-forced. Grease a 22cm bundt pan.
  • Using an electric mixer, beat butter, zest, caster sugar, eggs, flour and yoghurt on low speed until just combined. Increase speed to medium and beat until pale and creamy.
  • Fold in 1 cup berries.
  • Spoon mixture into pan and smooth surface.
  • Bake for 50 minutes or until a skewer inserted into cake comes out clean. Stand in pan for 10 minutes before turning out onto a wire rack to cool completely.
  • Meanwhile, halve any remaining strawberries. Combine berries, and half the icing sugar in a bowl. Stand aside until required.
  • Dust cake with remaining icing sugar and top with berry mixture. Serve immediately.