The Bright Easter Lemon Bundt Cake Recipe Everyone Loves

Spring’s vibrant energy bursts through this delectable easter lemon bundt cake that promises pure sunshine on a plate.

Zesty citrus notes dance across a tender crumb, creating a dessert that sparkles with brightness.

Memories of childhood celebrations whisper through each delicate slice, inviting nostalgia and joy.

Soft, moist layers meld perfectly with tangy lemon glaze, offering a refreshing twist on traditional holiday treats.

Bakers of all skill levels can confidently craft this stunning centerpiece that impresses without overwhelming.

Delightful aromas will fill your kitchen, signaling a special moment of culinary magic waiting to unfold.

Easter Lemon Bundt Cake That’s Zesty And Bright

• Festive Family Fun: Decorate with mini chocolate eggs and edible flowers, creating a playful Easter centerpiece that delights kids and adults alike.
• Zesty Flavor Explosion: Bursting with bright lemon notes from fresh juice and zest, this bundt cake delivers a tangy, refreshing twist on traditional holiday sweets.
• Stress-Free Baking: Simple one-bowl method and straightforward instructions make this recipe accessible for bakers of all skill levels, guaranteeing delicious results every time.

Bundt Cake Flavor for Easter Lemon Version

• All-Purpose Flour: Essential structure and texture for the cake's foundation.
• Granulated Sugar: Primary sweetener that helps create a tender crumb.
• Vegetable Oil: Provides moisture and ensures a soft cake texture.

• Eggs: Binding agent that adds richness and helps with cake structure.
• Vanilla Extract: Adds depth of flavor and complements the lemon.
• Lemon Juice, Lemon Zest: Bright citrus flavor that defines the Easter cake.
• Plain Yogurt: Adds moisture and creates a tender, soft cake.

• Baking Soda, Baking Powder: Essential for cake's rise and light texture.
• Salt: Enhances overall flavor profile.

• Vegetable Shortening: Helps prevent cake from sticking to the pan.
• Vegetable Oil: Part of homemade cake release mixture.

• Powdered Sugar: Creates smooth, sweet glaze coating.
• Milk: Helps achieve proper glaze consistency.

• Mini Chocolate Eggs: Festive Easter-themed topping.
• Edible Flowers: Optional decorative element for visual appeal.

Easter Lemon Bundt Cake – Instructions for Preparation

Step 1: Prepare Baking Station

Get your oven warmed up to 350°F.

• Vegetable shortening
• Vegetable oil
• Flour

Brush the mixture thoroughly inside the pan.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Blend for about a minute until everything looks evenly combined.

Step 3: Mix Wet Ingredients

In a large mixing bowl, beat oil and sugar at high speed for one minute, then reduce to medium speed.

Add eggs one at a time, mixing after each addition.

• Vanilla extract
• Lemon juice
• Lemon zest

Step 4: Combine Wet and Dry Mixtures

Switch mixer to low speed.

Gradually add dry ingredients and yogurt, alternating and starting/ending with flour mixture.

Mix until just combined.

Step 5: Fill Bundt Pan

Pour batter into prepared pan.

Tap gently on the counter to release any air bubbles.

Step 6: Bake to Perfection

Slide pan into oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean with a golden brown cake.

Step 7: Cool Down

Let cake rest in pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 8: Create Lemon Glaze

• Powdered sugar
• Milk
• Lemon juice

Ensure the mixture is smooth and lump-free.

Step 9: Finish and Decorate

Drizzle glaze over cooled cake.

Add mini chocolate eggs, extra lemon zest, and optional edible flowers for a festive touch.

Bundt Cake Tips With Easter Lemon Twist

• Use homemade cake release by mixing equal parts vegetable shortening, oil, and flour for perfect pan coverage and easy cake removal.
• Add extra lemon zest to boost citrusy notes and create a more vibrant, bright taste profile throughout the cake.
• Mix wet and dry ingredients just until combined to avoid overmixing, which can lead to a tough, dense texture.
• Insert a toothpick near the center – if it comes out clean with no wet batter, your cake is perfectly baked and ready to cool.
• Adjust lemon glaze consistency by adding more powdered sugar for thickness or more milk for a thinner, more drizzle-friendly texture.

Enjoy Easter Lemon Bundt Cake a Second Time

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• If planning to consume within 2 days, keep the cake at room temperature in a covered cake dome or container. Ensure the area is cool and away from direct sunlight.
• Warm individual slices in the microwave for 10-15 seconds on low power. For best texture, let the slice sit at room temperature for 15 minutes before serving to restore softness.
• Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving, and refresh with a light dusting of powdered sugar.

Elegant Picks For Lemon Bundt Cake

• Pair with Refreshing Citrus Cocktail: Mix vodka, fresh lemon juice, simple syrup, and sparkling water for a bright, zesty drink that complements the cake's tangy lemon flavor.
• Serve Alongside Lavender Honey Cream: Whip heavy cream with a touch of lavender extract and honey, creating a delicate, floral accompaniment that softens the cake's citrusy punch.
• Match with Fresh Berry Compote: Simmer mixed berries with a splash of orange liqueur and a sprinkle of sugar, offering a sweet-tart contrast that enhances the cake's bright profile.
• Create Elegant Tea Pairing: Brew a light Earl Grey or chamomile tea to balance the cake's richness, providing a smooth, aromatic complement to the lemony dessert.

Easter Lemon Bundt Cake Styles

• Gluten-Free Lemon Bundt Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure complete allergen-free baking.
• Vegan Citrus Cake: Swap eggs with mashed bananas or flax eggs. Use coconut oil instead of regular oil and plant-based yogurt as a dairy alternative. Substitute milk in glaze with almond or oat milk.
• Low-Sugar Easter Bundt Cake: Use stevia or monk fruit sweetener instead of sugar. Reduce overall sugar content and create a lighter, diabetic-friendly dessert. Use sugar-free glaze made with sugar substitute and low-fat milk.
• Olive Oil Mediterranean Bundt Cake: Replace vegetable oil with extra virgin olive oil for a heart-healthy Mediterranean spin. Add fresh rosemary or thyme for an herbal undertone that complements the lemon flavor.

FAQs

• What makes the lemon bundt cake perfect for Easter?

This cake captures spring flavors with bright lemon notes and can be decorated with pastel-colored mini chocolate eggs and edible flowers, making it a festive Easter dessert.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

Yes, you can replace yogurt with sour cream, use bottled lemon juice if fresh isn’t available, and swap vegetable oil with canola oil without significantly changing the cake’s texture.

• How do I ensure my bundt cake comes out of the pan without sticking?

Thoroughly grease the bundt pan using nonstick spray or homemade cake release (mixture of shortening, oil, and flour) and let the cake cool in the pan for 15 minutes before removing to prevent breaking.

• What are some tips for getting the best texture in this bundt cake?

Mix ingredients just until combined, avoid overmixing the batter, and alternate adding dry ingredients and yogurt to create a tender, moist cake with consistent texture.

Easter Lemon Bundt Cake Recipe

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4.7 from 35 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Springtime celebrations come alive with this elegant Easter Lemon Bundt Cake, promising zesty delight and sunny memories. Creamy glaze and delicate crumb invite you to savor each refreshing slice of pure seasonal joy.

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Ingredients

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Cake Dry Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cake Wet Ingredients:

• 3 large eggs, room temperature
• 1 cup (200 grams) granulated sugar
• 3/4 cup (180 milliliters) vegetable oil
• 1/2 cup (120 milliliters) full-fat yogurt, room temperature
• 1/4 cup (60 milliliters) lemon juice, freshly squeezed
• 1 teaspoon vanilla paste or pure vanilla extract
• Zest of 2 large lemons

Glaze and Decoration:

• 1 1/2 cups (180 grams) powdered sugar
• 2 tablespoons (30 milliliters) milk
• 1 tablespoon (15 milliliters) lemon juice, freshly squeezed
• 3/4 cup mini chocolate eggs
• Additional lemon zest for garnish

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Instructions

1. Meticulously coat a 10-inch bundt pan with nonstick spray, ensuring complete coverage to prevent cake sticking.
2. Combine flour, baking soda, baking powder, and salt in a medium bowl, whisking thoroughly to distribute ingredients evenly.
3. Vigorously blend oil and sugar in a large mixing bowl until the mixture becomes light and fluffy.
4. Incorporate eggs individually, mixing completely after each addition to create a smooth, uniform batter.
5. Infuse the mixture with vanilla extract, freshly squeezed lemon juice, and fragrant lemon zest, stirring until well integrated.
6. Gradually fold dry ingredients and yogurt into the wet mixture, alternating between the two and mixing gently to maintain batter’s delicate texture.
7. Transfer batter into the prepared bundt pan, gently tapping to eliminate any trapped air bubbles.
8. Bake in a preheated 350°F oven for 25-30 minutes, monitoring until a toothpick emerges clean and the cake develops a golden-brown hue.
9. Allow cake to rest in the pan for 15 minutes, then carefully release onto a wire rack for complete cooling.
10. Prepare glaze by whisking powdered sugar, milk, and lemon juice until achieving a silky, smooth consistency.
11. Drizzle glaze artfully over the cooled cake, allowing it to cascade down the bundt’s distinctive ridges.
12. Embellish with mini chocolate eggs, additional lemon zest, and delicate edible flowers for a festive easter presentation.

Notes

• Use fresh, high-quality lemons for the most vibrant citrus flavor and zesty aroma that will make your cake pop.
• Ensure all ingredients are at room temperature to help them blend seamlessly and create a smoother, more consistent batter.
• Avoid overmixing the batter after adding flour to prevent a tough, dense cake texture that can ruin the delicate crumb.
• Customize the glaze by adjusting lemon juice for more tang or adding a touch of food coloring for a festive Easter look.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 340
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg