Why Make This Recipe
Easter Bundt Cake is a delightful treat that brings joy to your spring celebrations. This cake is perfect for gatherings, family dinners, or simply to enjoy at home. With its tender texture and lovely flavors of lemon and vanilla, along with the fun addition of Mini Cadbury Chocolate Eggs, it truly embodies the spirit of Easter. The bright colors and festive glaze make it an eye-catching centerpiece for your holiday table. Plus, it’s relatively easy to make, which is a bonus for busy bakers!
How to Make Easter Bundt Cake
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup salted butter (softened at room temperature)
- 2 cups granulated sugar
- 1/4 cup vegetable or canola oil
- 1 tablespoon vanilla extract or vanilla bean paste
- 4 large eggs
- 1 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice or extract
- Zest of 1 lemon
- 1 cup Mini Cadbury Chocolate Eggs (chopped)
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Directions:
- Preheat your oven to 350 degrees F. Generously grease a bundt pan with non-stick cooking spray and lightly coat it with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl, use an electric hand mixer or a stand mixer with a paddle attachment to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color—this should take a few minutes.
- Add the oil, vanilla extract, lemon juice, and lemon zest to the butter and sugar mixture. Mix until everything is fully combined and smooth.
- Add the eggs one at a time, making sure each egg is incorporated before adding the next one.
- Gradually add the buttermilk and the flour mixture in three increments, alternating between the two. Mix until just combined; be careful not to over-mix.
- Pour the cake batter into the prepared bundt pan. Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is a light golden brown.
- Let the cake cool on a cooling rack for about 30 minutes. Allow it to cool in the pan for an additional 10 minutes, then gently tap the sides of the pan to release the cake onto the cooling rack to cool completely.
To make the glaze, combine the powdered sugar, milk, melted butter, and lemon juice until smooth. Drizzle it over the cooled cake.
How to Serve Easter Bundt Cake
Easter Bundt Cake is best served at room temperature. You can slice it into generous pieces and serve it as is, or add a dollop of whipped cream on the side for extra indulgence. Garnishing the cake with whole Mini Cadbury Chocolate Eggs around the base can add to its festive look and make it even more appealing.
How to Store Easter Bundt Cake
To store your Easter Bundt Cake, place it in an airtight container at room temperature. It can stay fresh for up to 3 days. If you plan to keep it longer, consider wrapping it tightly in plastic wrap and storing it in the refrigerator for up to a week. Alternatively, you can freeze it for up to three months. Just make sure to thaw it in the refrigerator overnight before serving.
Tips to Make Easter Bundt Cake
- Make sure all ingredients are at room temperature before you start baking. This helps with even mixing and better texture.
- Don’t rush the cooling process. Allowing the cake to cool properly helps prevent it from breaking when you remove it from the pan.
- Feel free to add other mix-ins like chopped nuts or dried fruit for added texture and flavor.
Variation
You can customize this Easter Bundt Cake by using different flavor extracts such as almond or coconut instead of vanilla. Swapping out the Mini Cadbury Chocolate Eggs for other candies like Peeps or jelly beans can also create a fun twist that suits your taste.
FAQs
1. Can I use a different type of pan?
Yes, you can use a standard cake pan or muffin tins, but adjust the baking time as needed since the cooking time may vary.
2. Is it possible to make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance and store it properly. The flavors often develop even more when allowed to sit for a day.
3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using it in the recipe.
Easter Bundt Cake
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup salted butter (softened at room temperature)
- 2 cups granulated sugar
- 1/4 cup vegetable or canola oil
- 1 tablespoon vanilla extract or vanilla bean paste
- 4 large eggs
- 1 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice or extract
- 1 whole zest of lemon
- 1 cup Mini Cadbury Chocolate Eggs (chopped)
Glaze Ingredients
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350 degrees F. Generously grease a bundt pan with non-stick cooking spray and lightly coat it with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl, use an electric hand mixer or a stand mixer with a paddle attachment to cream together the softened butter and granulated sugar until light and fluffy.
- Add the oil, vanilla extract, lemon juice, and lemon zest to the butter and sugar mixture. Mix until smooth.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually add the buttermilk and flour mixture in three increments, alternating between the two. Mix until just combined.
Baking
- Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool on a cooling rack for about 30 minutes, then gently tap to release it from the pan.
Preparing the Glaze
- Combine the powdered sugar, milk, melted butter, and lemon juice until smooth. Drizzle over the cooled cake.