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.
Ingredients
Scale
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
Instructions
- Meticulously coat a 10-inch bundt pan with nonstick spray, ensuring complete coverage to prevent cake sticking.
- Combine flour, baking soda, baking powder, and salt in a medium bowl, whisking thoroughly to distribute ingredients evenly.
- Vigorously blend oil and sugar in a large mixing bowl until the mixture becomes light and fluffy.
- Incorporate eggs individually, mixing completely after each addition to create a smooth, uniform batter.
- Infuse the mixture with vanilla extract, freshly squeezed lemon juice, and fragrant lemon zest, stirring until well integrated.
- Gradually fold dry ingredients and yogurt into the wet mixture, alternating between the two and mixing gently to maintain batter’s delicate texture.
- Transfer batter into the prepared bundt pan, gently tapping to eliminate any trapped air bubbles.
- 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.
- Allow cake to rest in the pan for 15 minutes, then carefully release onto a wire rack for complete cooling.
- Prepare glaze by whisking powdered sugar, milk, and lemon juice until achieving a silky, smooth consistency.
- Drizzle glaze artfully over the cooled cake, allowing it to cascade down the bundt’s distinctive ridges.
- 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