why make this recipe
Easter Bundt Cake is a delightful addition to your holiday table. It’s not just a cake; it’s a celebration of flavors that brings a touch of brightness to your Easter festivities. This cake is moist, fluffy, and loaded with the sweet surprise of chocolate eggs. The combination of lemon and vanilla gives it a fresh taste that is perfect for spring. Plus, it’s visually stunning when you drizzle on the glaze, making it an impressive centerpiece for your Easter brunch or dessert spread.
how to make Easter Bundt Cake
To make this delicious Easter Bundt Cake, you’ll follow some simple steps that lead to a fantastic result. First, prep your bundt pan and gather your ingredients. You’ll start by mixing dry ingredients, then cream butter and sugar together. After that, you’ll alternate adding wet and dry ingredients, reaching a smooth batter. The baking process creates a lovely fluffy cake that you’ll cool and glaze before serving. Here’s how to do it step by step.
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 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, cream together the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and pale. This should take a few minutes.
- Add the oil, vanilla extract, lemon juice, and lemon zest. Mix until fully combined and creamy.
- Add the eggs one at a time, making sure each one is incorporated before adding the next.
- Gradually add the buttermilk and dry flour mixture in three increments, mixing until combined but 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 into the cake comes out clean and the top is light golden brown.
- Let the cake cool on a cooling rack for about 30 minutes. Allow the cake to cool in the pan set on a wire rack for 10 minutes. Then, gently flip the cake onto the cooling rack and let it cool completely. Tap the sides of the cake pan with your hand to help it release.
- To make the glaze, mix together powdered sugar, milk, melted butter, and lemon juice until smooth. Drizzle over the cooled cake.
how to serve Easter Bundt Cake
Serve your Easter Bundt Cake by placing it on a beautiful cake stand or platter. You can garnish it with some colorful Easter-themed decorations or a sprinkle of additional chopped chocolate eggs on top. Slice it into generous pieces, and it’s perfect to pair with a cup of coffee or tea for an afternoon treat. This cake is great on its own or with a dollop of whipped cream.
how to store Easter Bundt Cake
To keep your Easter Bundt Cake fresh, store it in an airtight container at room temperature. It will last for about 4-5 days. If you want to keep it for longer, you can freeze it. Wrap the cooled cake tightly in plastic wrap and then foil before placing it in the freezer. It will stay good for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again.
tips to make Easter Bundt Cake
- Make sure your butter is softened but not melted before you start mixing.
- Use room temperature eggs and buttermilk for the best mixing and consistency.
- Don’t over-mix the batter; it should be just combined for a light and fluffy cake.
- If the glaze is too thick, add a little more milk until you achieve the desired consistency.
variation
You can switch up the mix-ins by adding different types of chocolate candies or even some berries for a fruity twist. Another fun variation is to use almond extract instead of vanilla for a unique flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two before your event and store it properly. Just wait to glaze it until you’re ready to serve.
2. What can I use instead of buttermilk?
You can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. Can I use a different type of pan instead of a bundt pan?
Yes, you can use a regular round or square cake pan, but baking times may vary. Keep an eye on it as it bakes.
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
- 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 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, cream together the softened butter and sugar with an electric mixer until light, fluffy, and pale.
- Add the oil, vanilla extract, lemon juice, and lemon zest to the butter mixture, mixing until fully combined.
- Add the eggs one at a time, incorporating each fully before adding the next.
- Gradually add the buttermilk and dry 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 and the top is light golden brown.
Cooling and Glazing
- Let the cake cool on a cooling rack for about 30 minutes, then cool it in the pan for another 10 minutes before flipping it onto the cooling rack.
- To make the glaze, mix together powdered sugar, milk, melted butter, and lemon juice until smooth. Drizzle over the cooled cake.