Lemon Easter Bundt Cake
A bright and fresh spring dessert perfect for Easter. This soft lemon Bundt cake is moist, fluffy, and full of real lemon flavor from fresh juice and zest. Finished with a light lemon glaze, it makes a beautiful centerpiece for Easter brunch or dessert.
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.
Notes
Use fresh lemons for the best flavor. Avoid overmixing the batter to keep the cake light and fluffy. Grease the Bundt pan thoroughly to prevent sticking. For a variation, add 1 tablespoon of poppy seeds for a lemon poppy seed cake.