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Easter Lemon Bundt Cake Recipe (Easy Spring dessert!)

Spring is upon us, and what better way to celebrate the season than with a fresh, zesty Easter Lemon Bundt Cake Recipe!

Easter Lemon Bundt Cake Recipe

This easy-to-make dessert is bursting with tangy lemon flavor, making it the perfect treat for your Easter gathering.

Topped with colorful chocolate eggs, it brings a fun vibe to your table, sure to impress both kids and adults alike.

Ingredients needed for this Easter Bundt Cake Recipe

This recipe calls for simple ingredients, found in any big grocery store:

  • All-purpose flour. Serves as the base for the cake, providing structure and stability.
  • Baking soda. Works to neutralize acidity in the batter, helping in the cake’s rise and ensuring a light texture.
  • Baking powder. Acts as a leavening agent, helping the cake rise and giving it a fluffy consistency.
  • Salt. Enhances the flavors in the cake, balancing the sweetness of the other ingredients.
  • Vegetable oil. Keeps the cake moist and tender throughout baking and adds richness to the texture.
  • Granulated sugar. Sweetens the batter, giving the perfect amount of sweetness to complement the tangy lemon flavor.
  • Eggs. Act as a binding agent, holding the ingredients together and giving the cake structure.
  • Vanilla paste or pure vanilla extract. Enhances the overall flavor profile of the cake.
  • Lemons. The lemon juice and lemon zest give the bright, zesty flavor that makes this cake perfect for spring.
  • Yogurt. Adds moisture and richness to the batter.
  • Powdered sugar. Used for the glaze, in combination with the milk
  • Milk. Milk is combined with powdered sugar to create a glaze to top the cake.

Take a look at the recipe card at the bottom of this post for detailed instructions and the full recipe.

Easter Lemon Bundt Cake Recipe

Substitutions and Add-ins for this bundt Easter Cake

Here are some substitutions and add-ins for this cake:

  1. Sour cream instead of yogurt: If you don’t have yogurt at hand, swap it out with an equal amount of sour cream.
  2. Jelly beans instead of Easter eggs: Replace the mini eggs on top with jelly beans for a playful touch.
  3. Easter candy. You can add any easter candy of your choice on top of the cake, or add a chocolate Easter bunny in the center of your bundt cake.
  4. Fresh berries: Fold in some fresh berries like raspberries, blueberries, or strawberries into the batter for a berry lemon flavor.
  5. Poppy seeds: Add a tablespoon or two of poppy seeds to the batter for a subtle crunch and a hint of nuttiness that pairs perfectly with the lemon flavor.
  6. Coconut flakes: Mix in some shredded coconut for a lemon coconut cake.
  7. Almond extract: For a unique flavor profile, add a teaspoon of almond extract along with the vanilla for a subtle almond undertone
  8. Lemon curd: Swirl in some lemon curd into the batter before baking for pockets of gooey lemon goodness throughout the cake.

Feel free to experiment with these substitutions and add-ins to customize the cake according to your preferences and make it your own!

Easter Lemon Bundt Cake Recipe

How to make this festive Easter dessert (with how-to images)

Lemon Cake

Preheat oven to 350°F. While nonstick cooking spray is an option for greasing your bundt pan, I strongly recommend making homemade cake release. 

To do this, combine 1 tablespoon of vegetable shortening, 1 tablespoon of vegetable oil, and 1 tablespoon of flour. Then, use a pastry brush to evenly coat every crevice of your bundt pan. Set aside.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.

In a large bowl of an electric mixer, beat together the oil and sugar at high speed for a minute, then reduce to medium speed. Gradually add the eggs one by one, mixing after each addition. Stir in the vanilla, lemon juice, and zest.

Switch the mixer to low speed. Add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the flour mixture. Mix until just combined. 

Pour the cake batter into the prepared bundt cake pan, tapping it gently on the counter to remove any air bubbles and fill any crevices.

Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown. Let the cake cool in the pan for 15 minutes before removing it from the pan, and transferring it to a cooling rack to cool completely.

Lemon Glaze

Combine the glaze ingredients in a small bowl until smooth and free of lumps. Drizzle the glaze over the room-temperature cake and decorate it with mini eggs.

Expert Tips

  1. Room temperature ingredients: Make sure that your eggs and yogurt are at room temperature before adding them to the batter. This allows for better incorporation and a smoother texture.
  2. Avoid overmixing: Once you add the flour to the batter, mix only until just combined. Overmixing can lead to a dense and tough cake due to gluten development.
  3. Accurate measuring: Use the spoon and level method when measuring dry ingredients like flour to ensure accuracy. Packing ingredients into measuring cups can result in too much being added, altering the texture of the cake.
  4. Preheat the oven: Always preheat your oven to the specified temperature before baking. This ensures that the cake bakes evenly from the start and rises properly.
  5. Minimize oven door openings: Try to avoid opening the oven door frequently while the cake is baking. Sudden temperature changes can cause the cake to collapse or bake unevenly.
  6. Patience is key: Allow the cake to cool completely in the pan before decorating it. The heat will melt your coating, resulting in a melty mess.
Easter Lemon Bundt Cake Recipe

Frequently Asked Questions

What makes a bundt cake different from a regular cake?

Bundt cakes have a unique shape with a hole in the middle and are often baked in special bundt pans. This shape gives them a crusty outside and a moist inside.

What is the secret to getting a bundt cake out?

The trick to getting a bundt cake out of the pan is to grease it well. Homemade cake release is very effective in accomplishing this, and you make it by mixing equal amounts of vegetable oil, shortening, and flour. Be sure to get the grease into all of the crevices of the pan.

After baking, let it cool in the pan for about 15 minutes before gently flipping it onto a cooling rack. Don’t let the grease get cold before unmolding the pan, or it might stick.

Do you flip a bundt cake quickly?

It’s best to flip a bundt cake while it’s still warm but not too hot. After letting it cool in the pan for about 15 minutes, gently turn the pan upside down onto a plate or cooling rack and let gravity do its thing. Just be careful not to rush it or the cake might break.

Can I leave the cake in a bundt pan overnight?

It’s not a good idea to leave the cake in the pan overnight. If it cools down completely in the pan, it could get too moist. Also, if you let the greased pan cool completely, the grease might harden, making it tough to get the cake out.

How do I store my Easter Lemon Bundt Cake?

To store your Easter Lemon Bundt Cake, it’s best to place it in an airtight container or cover it tightly with plastic wrap. Store the cake at room temperature for up to 3 days, or if you need to store it longer, you can refrigerate it for up to 5 days.
If you’ve already glazed or decorated the cake, be sure to let the glaze set completely before wrapping it to avoid smudging. 

Ice Cream Pairings for Your Lemon Bundt Cake

Follow this link if you’re looking for more cake recipes, or click the links below for some Ice Cream Recipes to pair your lemon bundt cake with:

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

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Easter Lemon Bundt Cake Recipe
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5 from 1 vote

Easter Lemon Bundt Cake Recipe (Easy Spring dessert!)

This easy-to-make dessert is bursting with tangy lemon flavor, making it the perfect treat for your Easter gathering. Topped with colorful chocolate eggs, it brings a fun vibe to your table, sure to impress both kids and adults alike.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cakes
Cuisine: American, english
Keyword: bundt easter cake, easter bundt cake recipe, easter egg cake, Easter Lemon Bundt Cake Recipe, lemon bundt cake, sweet fix baker
Servings: 12 slices

Equipment

  • 1 10 inch diameter bundt pan
  • 1 Electric mixer
  • 2 mixing bowls

Ingredients

Lemon Bundt Cake

  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla paste or pure vanilla extract
  • 1/4 cup lemon juice freshly squeezed
  • 2 large lemon's zest plus more for garnish
  • 1/2 cup full-fat yogurt room temperature

Lemon Glaze

  • 1 ½ cup powdered sugar spooned and leveled
  • 2 tablespoons milk
  • 1 tablespoon lemon juice freshly squeezed
  • 3/4 cup mini chocolate eggs

Instructions

Lemon Bundt Cake

  • Preheat oven to 350°F. While nonstick cooking spray is an option for greasing your bundt pan, I strongly recommend making homemade cake release. 
    To do this, combine 1 tablespoon of vegetable shortening, 1 tablespoon of vegetable oil, and 1 tablespoon of flour. Then, use a pastry brush to evenly coat every crevice of your bundt pan. Set aside.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
  • In a large bowl of an electric mixer, beat together the oil and sugar at high speed for a minute, then reduce to medium speed.
    3/4 cup vegetable oil, 1 cup granulated sugar
  • Gradually add the eggs one by one, mixing after each addition. Stir in the vanilla, lemon juice, and zest.
    3 large eggs, 1 teaspoon vanilla paste, 1/4 cup lemon juice, 2 large lemon's zest
  • Switch the mixer to low speed. Add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the flour mixture. Mix until just combined. 
    1/2 cup full-fat yogurt
  • Pour the cake batter into the prepared bundt cake pan, tapping it gently on the counter to remove any air bubbles and fill any crevices.
    Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown. Let the cake cool in the pan for 15 minutes before removing it from the pan, and transferring it to a cooling rack to cool completely.

Lemon Glaze

  • Combine the glaze ingredients in a small bowl until smooth and free of lumps. Drizzle the glaze over the room-temperature cake and decorate it with mini eggs, lemon zest and edible flowers if desired.
    1 ½ cup powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice, 3/4 cup mini chocolate eggs

Notes

Expert Tips

  1. Room temperature ingredients: Make sure that your eggs and yogurt are at room temperature before adding them to the batter. This allows for better incorporation and a smoother texture.
  2. Avoid overmixing: Once you add the flour to the batter, mix only until just combined. Overmixing can lead to a dense and tough cake due to gluten development.
  3. Accurate measuring: Use the spoon and level method when measuring dry ingredients like flour to ensure accuracy. Packing ingredients into measuring cups can result in too much being added, altering the texture of the cake.
  4. Preheat the oven: Always preheat your oven to the specified temperature before baking. This ensures that the cake bakes evenly from the start and rises properly.
  5. Minimize oven door openings: Try to avoid opening the oven door frequently while the cake is baking. Sudden temperature changes can cause the cake to collapse or bake unevenly.
  6. Patience is key: Allow the cake to cool completely in the pan before decorating it. The heat will melt your coating, resulting in a melty mess.

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