why make this recipe
Easter Bundt Cake is a delightful treat that perfectly captures the joy of spring and Easter celebrations. With its moist texture and vibrant flavor, this cake is a crowd-pleaser that brightens up any gathering. Its lovely lemon flavor combined with sweet chocolate treats makes it a memorable dessert that family and friends will love. Plus, the stunning Bundt shape adds a beautiful presentation to your table, making it great for special occasions.
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:
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Preheat your oven to 350 degrees F. Generously grease a bundt pan with non-stick cooking spray, then lightly coat it with flour.
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In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set it aside.
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In a large mixing bowl, use an electric hand mixer or a stand mixer with a paddle attachment to cream the softened butter and sugar together. Beat until it’s light, fluffy, and pale, for a few minutes.
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Pour in the oil, vanilla extract, lemon juice, and lemon zest. Mix until everything is well combined and smooth.
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Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
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Gradually add the buttermilk and the flour mixture, mixing in three parts. Make sure to combine it well, but avoid over-mixing.
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Pour the cake batter into the prepared bundt pan and bake for 45-50 minutes. It’s ready when a toothpick inserted in the center comes out clean, and the top is a light golden brown.
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Let the cake cool for about 30 minutes on a cooling rack. After that, cool it in the pan on a wire rack for another 10 minutes. Carefully flip the cake onto the cooling rack and let it cool completely. Be sure to tap the sides of the cake pan gently while releasing it.
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To make the glaze, combine the powdered sugar, milk, melted butter, and lemon juice until smooth.
how to serve Easter Bundt Cake
Slice the cooled cake into wedges and drizzle the lemon glaze over the top. You can garnish each piece with more chopped Mini Cadbury chocolate eggs or lemon zest for a festive touch. Serve it on a beautiful platter for that extra special look.
how to store Easter Bundt Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best flavor.
tips to make Easter Bundt Cake
- Ensure all your ingredients are at room temperature for better mixing and a smoother batter.
- Don’t skip the greasing and flouring step with your bundt pan; this helps your cake release easily after baking.
- For a moist cake, be cautious not to over-mix the batter. Stop mixing as soon as the ingredients are combined.
variation
You can substitute the chopped Mini Cadbury Chocolate Eggs with other fun candies, such as chopped chocolate bunnies or jelly beans. This way, you can customize your cake for different tastes or preferences.
FAQs
Can I use a different type of oil?
Yes, you can use any neutral oil, such as vegetable or canola oil, in this recipe.
Can I freeze Easter Bundt Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze. It can last up to 3 months in the freezer.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just make sure to store it properly and glaze it on the day you plan to serve it for freshness.
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 zest of 1 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, then lightly coat it with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set it aside.
Batter Mixing
- In a large mixing bowl, cream the softened butter and sugar together until light, fluffy, and pale, for a few minutes using an electric hand mixer or a stand mixer.
- Pour in the oil, vanilla extract, lemon juice, and lemon zest. Mix until everything is well combined and smooth.
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Gradually add the buttermilk and the flour mixture in three parts, mixing until well combined but avoiding over-mixing.
Baking
- Pour the cake batter into the prepared bundt pan and bake for 45-50 minutes until a toothpick inserted in the center comes out clean and the top is light golden brown.
- Let the cake cool for about 30 minutes on a cooling rack, then cool in the pan on a wire rack for another 10 minutes. Carefully flip the cake onto the cooling rack and let it cool completely.
Making the Glaze
- To make the glaze, combine the powdered sugar, milk, melted butter, and lemon juice until smooth.
Serving
- Slice the cooled cake into wedges and drizzle the lemon glaze over the top. Garnish with more chopped Mini Cadbury chocolate eggs or lemon zest for a festive touch.