Why Make This Recipe
Easter Bundt Cake is a delightful treat perfect for celebrating the holiday. It combines the sweetness of chocolate eggs with the refreshing flavors of lemon and vanilla. This cake not only looks beautiful but also tastes amazing. It’s a wonderful centerpiece for your Easter brunch or dessert table, bringing joy to your family and friends.
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 bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, use an electric mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. This should take a few minutes.
- Add the oil, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix until everything is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gently incorporate the buttermilk and dry flour mixture in three increments. Be careful not to over-mix the batter.
- Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is a light golden brown.
- Allow the cake to cool on a rack for about 30 minutes. After that, let it cool in the pan for 10 minutes more. Tap the sides of the cake pan gently with your hand, then flip the cake onto the cooling rack to cool completely.
How to Serve Easter Bundt Cake
Once your Easter Bundt Cake is completely cooled, you can drizzle the glaze over the top for added sweetness. You can slice the cake and serve it with fresh fruit or whipped cream for an extra treat. This cake is sure to impress your guests and become a favorite during the holiday celebrations.
How to Store Easter Bundt Cake
To store your Easter Bundt Cake, wrap it tightly in plastic wrap or keep it in an airtight container. It can be stored at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it for up to a week, but the cake may dry out slightly.
Tips to Make Easter Bundt Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Don’t over-mix the cake batter, as this can cause the cake to be dense.
- Use a toothpick to check for doneness; it should come out clean when the cake is fully baked.
- If the cake sticks to the pan, run a knife around the edges before flipping it out.
Variation
You can change the flavor by substituting the Mini Cadbury Chocolate Eggs with other chocolate candies or dried fruits. For a different twist, try adding coconut flakes or using a different citrus zest.
FAQs
1. Can I use a different type of pan?
Yes, you can use a regular round or square cake pan, but baking times may differ. Make sure to adjust as needed.
2. How can I make the glaze?
To make the glaze, mix powdered sugar with milk, melted butter, and lemon juice until smooth. Drizzle it over the cooled cake.
3. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight before serving.
Easter Bundt Cake
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 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 lemon (zest only)
Mix-ins and Glaze
- 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
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 bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, use an electric mixer 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 mixture. Mix until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gently incorporate the buttermilk and dry flour mixture in three increments. Be careful not to over-mix the batter.
Baking
- Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a rack for about 30 minutes. Let it cool in the pan for 10 minutes more.
- Tap the sides of the cake pan gently with your hand, then flip the cake onto the cooling rack to cool completely.
Serving
- Once the cake is cooled, drizzle the glaze over the top for added sweetness.
- Slice the cake and serve it with fresh fruit or whipped cream.