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.
Servings: 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 (250 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (1 teaspoon) baking powder, 1/2 teaspoon (0.5 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 (177.4 ml) vegetable oil, 1 cup (200 g) 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 (59.1 ml) 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 (118.3 ml) 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 (180 g) powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice, 3/4 cup (177.4 g) mini chocolate eggs
Notes
Expert Tips
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
