Lemon Berry Bundt Cakes
It’s berry delicious! | 2 Servings
- Eggs
- Milk
- Wheat
This fresh, fruity dessert is an instant classic: Rich butter cake packed with tart lemon flavor is topped with a sweet, tangy sauce made with raspberries, blueberries, and blackberries. The best part? We did all the hard work, so all you have to do is heat it up whenever you need a treat. Nutrition values are representative of a 1 cake serving.
Ingredients
2 unit
Lemon Berry Bundt Cake
(Contains: Eggs, Milk, Wheat)
Nutrition Values
Cooking Steps
Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before eating.
RECOMMENDED: Remove plastic wrap from trays; microwave until warmed through, 50-60 seconds. (Do not overheat.) Let cakes cool for 2 minutes, then turn out onto plates and serve.
ALTERNATIVELY: Preheat oven to 350 degrees. Remove plastic wrap from trays; place on a baking sheet and bake until warmed through, 14-16 minutes. (Note: Oven times may vary.) Let cakes cool for 2 minutes, then turn out onto plates and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemon and berry combination is a favorite — most loved the balance of tart and sweet, though some found the overall sweetness a bit high. A few wanted stronger lemon flavor in the cake itself.
- Ease of prep: Incredibly easy — just microwave for 50–60 seconds and serve; the oven method also works well and gives slightly crispier edges 🍋.
- Suggestions: Warm for around 40–50 seconds in the microwave rather than the full 60 to avoid sogginess; serve with vanilla ice cream or whipped cream to balance the sweetness. If the berry seeds bother you, the topping is still delicious eaten around them.
- Leftovers: One cake is generous enough to split between two people, especially with a scoop of ice cream on the side.
Reviews from our home cooks
Oh wow! These little cakes came out warm and a little crispy and delicious! They come in their own bundt pan and after cooking for 12 minutes in the oven, we flipped them over on the plate and WOW! They came out of their pans easily and were tasty. The lemon flavor was delicate and the cake was fluffy and soft. The berry topping was a nice compliment to the light lemon flavor in the cake. Absolutely delicious.
Would be better if you could reduce the sugar a bit. Tasted much better when I let it cool down longer and scraped off and saved the topping as jam. Also, I added whipped cream which didn't melt when I let it cool off first. The combination of lemon and berry was wonderful and the cake rested perfectly between moist and dry. Delightful little cake!
These are my favorite desserts so far! The lemon and berry flavors balance really well together, and the cake itself is quite moist.
Delicious, moist and very lemon and berry forward which was nice, not lacking flavor at all.
Very tasty cake! The jam and berries on top really add to the moist cake. Super easy to heat up and tastes yummy
Love this lemon berry cake warmed up. Very sweet so I only eat half at a time.
Yummy and just the right amount of berry, a little bit more lemon wouldn't hurt it any. Just wish desserts were lower calorie. =)
Tasty! Would have liked there to be more lemon flavor in the cake to balance with the berries. We had it with vanilla ice cream.
The cake was delicious and a great texture. There was a little too much berry for my liking.
These Bundt cakes are easy and delicious no a quick dessert
