If you’re looking for an easy and impressive cake, this lemon blackberry bundt cake recipe with lemon blackberry glaze is the one. It’s packed with fresh lemon zest and juicy blackberries, and the whole thing comes together with simple ingredients. 

You’ll love the balance of tart lemon flavor and the soft, rich cake texture. Whether you’re baking for a shower, a Sunday table treat, or just something new to try, this recipe delivers every time. 

The lemon glaze adds a vibrant finish, and it looks just as good as it tastes. Even if you’re new to bundt cakes, don’t worry—you’re in the right place, and I’ll walk you through it step by step.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one plays an important role in building structure, flavor, and moisture

• All-purpose flour: Spoon and level your flour to avoid a dense cake. It provides the structure needed for that signature bundt shape
• Baking soda & baking powder: A combination of both leaveners gives the cake a gentle lift without losing its rich texture
• Salt: Just enough to balance the sweetness and enhance all the flavors, especially the lemon and vanilla
• Vegetable oil: Helps create a moist bundt cake with a tender crumb that stays soft for days
• Granulated sugar: Adds sweetness and helps to create a light texture as it mixes with the oil
• Large eggs: Use room temperature eggs so they blend smoothly into the batter and provide stability
• Vanilla extract or paste: Brings warmth and depth that pairs beautifully with lemon and blackberry
• Fresh lemon juice: Adds a clean citrus note with a bright tartness that runs through the cake
• Lemon zest: Where most of the lemon flavor lives—zest adds natural oils and boosts that strong lemon flavor
• Full-fat yogurt: Room temperature yogurt adds moisture and a slight tang that keeps the cake tender and rich
• Fresh blackberries: Folded gently into the batter, they give bursts of berry flavor and color throughout the cake
• Powdered sugar: Used in the glaze, it creates a smooth and glossy finish for the top of the cake
• Pureed blackberries: Mixed into the glaze for a natural berry hue and subtle fruity taste

Take a look at the recipe card at the bottom of this post for the full recipe!

Add-ons & Substitutions

Want to make this recipe your own? Here are a few options:

• Berries: You can swap the blackberries for raspberries or blueberries, depending on what’s freshest. Frozen berries can work, too—just don’t thaw them first. 
• Sour Cream: If you’re out of yogurt, sour cream is a great alternative and offers a similar richness.
• Lemon Extract: For a bolder lemon flavor, a small drop of lemon extract can be added to the batter or glaze. 
• Lemon Curd: And for a pop of texture, stir in a tablespoon of lemon curd ribbons before baking.

How to Make

Lemon Bundt Cake:

Start by preheating your oven to 350°F. Grease your bundt pan well—homemade cake release works best for preventing sticking. To make it, mix equal parts vegetable oil, shortening, and flour, and brush it thoroughly into every curve of your pan. Set aside.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This ensures they’re evenly distributed before mixing into the wet batter.

In the bowl of a stand mixer or large mixing bowl, combine the oil and sugar. Mix on medium-high speed until well blended and slightly thickened. Lower the speed to medium and add the eggs one at a time, mixing well between each addition. Stir in the vanilla, lemon juice, and zest.

Reduce the speed to low. Alternate adding the flour mixture and yogurt to the wet ingredients, beginning and ending with the flour. Be gentle and mix just until the batter comes together. Over-mixing here can make your cake tough.

Use a rubber spatula to gently fold in the fresh blackberries, being careful not to break them up too much.

Pour the cake batter into your greased bundt pan, tapping it lightly on the counter to fill all the crevices and release any air pockets.

Bake the cake in the center of the preheated oven for 25–30 minutes. Check for doneness by inserting a toothpick into the thickest part—it should come out clean, and the top will be golden. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Lemon Blackberry Glaze

In a small bowl, whisk together the powdered sugar, pureed blackberries, and fresh lemon juice until smooth. If the glaze is too thick, add a touch more lemon juice. If too thin, add a bit more sugar.

Once your cooled cake is on a cake plate, drizzle the glaze generously over the top. Garnish with more fresh berries, lemon zest, or even edible flowers for a show-stopping finish.

Expert Tips

• Room temperature ingredients mix more evenly, especially eggs and yogurt. Set them out 30 minutes before you begin.
• Don’t skip tapping the bundt pan before baking. It helps the cake batter settle and prevents gaps in the finished cake.
• If your blackberries are very large, slice them in half before folding them into the batter so they distribute more evenly.
• Letting the cake cool completely before glazing keeps the glaze from melting and soaking into the cake too much.
• For best results, use fresh lemon juice and zest. Bottled lemon juice doesn’t have the same flavor or aroma.

Frequently Asked Questions

How should I store this cake?

Wrap the cooled whole cake in plastic wrap and store it in an airtight container at room temperature for up to 3 days.

Can I make this cake ahead of time?

Yes, bake the cake a day in advance. Wrap it tightly once it’s cooled and glaze it just before serving.

Can I freeze the cake?

Absolutely. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before glazing.

What makes a Bundt cake so moist?

Using oil and full-fat yogurt ensures a soft, moist bundt cake with a tender crumb and no dryness.

Do I have to use a bundt pan?

It’s preferred for this recipe, but you can also use two cake pans or a loaf pan. Adjust bake time accordingly and keep an eye on the center.

Can I use frozen blackberries?

Yes, but use them straight from the freezer. Thawed berries tend to bleed too much into the cake batter.

If you liked this simple bundt cake recipe, hop on over to the “Easy Recipes” section here on the blog for more inspiration, or take a look at the links below for more citrus-inspired desserts:

Tag me on Instagram to see all of your amazing creations!

If you make this recipe, please be sure to give it a star rating and leave a comment below!