A bright, fresh spring dessert that feels perfect for Easter
Soft lemon cake with a light glaze is one of those desserts that fits beautifully on an Easter table. The flavor is fresh, slightly sweet, and just a little tangy from real lemon juice and zest. Every slice comes out moist and fluffy with a delicate citrus aroma that makes the whole kitchen smell like spring.
This cake is simple to make but looks impressive thanks to the Bundt shape and glossy lemon glaze. Perfect for Easter brunch, afternoon coffee, or dessert after a big holiday meal.
Ingredients
For the Cake
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Glaze
- 1½ cups powdered sugar
- 2 to 3 tablespoons lemon juice
- 1 teaspoon lemon zest
Optional garnish
- fresh berries
- edible flowers
- powdered sugar dusting
Instructions
1. Prepare the oven
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly so the cake releases easily.
2. Mix dry ingredients
In a bowl whisk together:
- flour
- baking powder
- baking soda
- salt
Set aside.
3. Cream butter and sugar
In a large bowl beat the butter and sugar together for 3 to 4 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in:
- lemon zest
- lemon juice
- vanilla extract
4. Combine the batter
Add the dry ingredients and buttermilk alternately, beginning and ending with the flour mixture.
Mix gently until just combined.
5. Bake
Pour the batter into the prepared Bundt pan.
Bake 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it onto a cooling rack.
Lemon Glaze
Whisk together powdered sugar and lemon juice until smooth.
Drizzle over the cooled cake and sprinkle lemon zest on top.
Helpful Tips
Use fresh lemons
Fresh juice and zest give the best flavor.
Do not overmix
Overmixing can make the cake dense.
Grease the Bundt pan well
Use butter or baking spray to prevent sticking.
Vegan Version
You can easily make this cake vegan with a few swaps.
Replace:
- butter with vegan butter
- eggs with flax eggs (1 tablespoon flaxseed + 2½ tablespoons water each)
- buttermilk with plant milk + 1 tablespoon lemon juice
The cake will still come out soft and flavorful.
Storage
Room temperature
Store covered for 2 days.
Refrigerator
Keeps well for 5 days.
Freezer
Wrap slices and freeze up to 3 months.
Serving Ideas
Serve this cake with:
- fresh strawberries
- whipped cream
- vanilla ice cream
- tea or coffee
It makes a lovely light dessert after a big Easter dinner.
FAQ
Can I make this cake ahead for Easter?
Yes. Bake it one day ahead and glaze before serving.
Can I turn this into cupcakes?
Yes. Bake cupcakes for 18 to 20 minutes at 350°F.
Why did my cake stick to the pan?
Bundt pans need extra greasing. Make sure all grooves are coated.
Can I add poppy seeds?
Yes. Add 1 tablespoon poppy seeds to the batter for a lemon poppy seed cake.
Lemon Easter Bundt Cake
Equipment
- Bundt pan
- mixing bowls
- electric mixer
- whisk
- cooling rack
Ingredients
- 2.5 cups all purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 0.33 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1.5 cups powdered sugar
- 3 tbsp lemon juice (for glaze)
- 1 tsp lemon zest (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly so the cake releases easily after baking.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a large bowl beat the butter and sugar together for 3 to 4 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, fresh lemon juice, and vanilla extract.
- Add the dry ingredients and buttermilk alternately, beginning and ending with the flour mixture. Mix gently until just combined.
- Pour the batter into the prepared Bundt pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack.
- Whisk powdered sugar and lemon juice together until smooth to make the glaze. Drizzle over the cooled cake and sprinkle lemon zest on top before serving.
