why make this recipe
Easter Bundt Cake is a delightful and festive dessert perfect for any springtime celebration. It combines a moist, flavorful cake with the sweetness of chocolate eggs and a refreshing lemon glaze. This cake not only looks beautiful on any holiday table but is also easy to make, making it a great choice for both experienced bakers and beginners. The mix of flavors, from butter to lemon, provides a bright and refreshing taste that everyone will enjoy.
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 the 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 mixer or a stand mixer with a paddle attachment to cream together the butter and sugar until the mixture is light, fluffy, and pale.
- Add the oil, vanilla extract, lemon juice, and lemon zest. Mix until fully combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the buttermilk and flour mixture in three increments, mixing until just combined. Be careful not to over-mix.
- Pour the cake batter into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean and the top is a light golden brown.
- Let the cake cool on a cooling rack for about 30 minutes. Then, cool in the pan on the rack for an additional 10 minutes. Carefully flip the cake onto the cooling rack and let it cool completely. You can tap the sides of the cake pan gently with your hand to help it release.
To make the glaze
In a bowl, mix together the powdered sugar, 2-4 tablespoons of milk, melted butter, and lemon juice until smooth. Drizzle over the cooled cake.
how to serve Easter Bundt Cake
Easter Bundt Cake is perfect for serving at gatherings or as a special family dessert. You can slice it and serve it plain, or with a scoop of ice cream or whipped cream for an extra touch. Additionally, it looks lovely on a cake stand, making it an attractive centerpiece for your table.
how to store Easter Bundt Cake
To store your Easter Bundt Cake, keep it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. Just remember to let it come back to room temperature before serving for the best flavor and texture.
tips to make Easter Bundt Cake
- Make sure all your ingredients are at room temperature for the best results.
- Use fresh lemon juice and zest for a brighter flavor.
- Double-check that your cake is completely cooled before adding the glaze.
- Feel free to customize the cake by adding other mix-ins, like nuts or dried fruit.
variation
You can swap Mini Cadbury Chocolate Eggs with other candies or chocolates, such as chopped nuts or other types of chocolate, to create a different flavor profile.
FAQs
Q: Can I freeze Easter Bundt Cake?
Yes, you can freeze it! Wrap the cooled cake tightly in plastic wrap and then in foil to keep it fresh. It will last in the freezer for up to 3 months.
Q: Can I use a different type of oil?
Yes, you can use different types of vegetable oil, like coconut or sunflower oil, based on your preference.
Q: How can I tell if my cake is done baking?
You can check the doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.
Easter Bundt Cake
Ingredients
For the cake
- 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)
For the glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Instructions
Preparation
- Preheat the 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 mixer to cream together the butter and sugar until light and fluffy.
- Add the oil, vanilla extract, lemon juice, and lemon zest. Mix until fully combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the buttermilk and the flour mixture in three increments, mixing until just combined.
- Pour the cake batter into the prepared bundt pan.
Baking
- 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, cool in the pan for an additional 10 minutes.
- Carefully flip the cake onto the cooling rack and let it cool completely.
Make the Glaze
- In a bowl, mix together the powdered sugar, milk, melted butter, and lemon juice until smooth.
- Drizzle the glaze over the cooled cake.