Hey there! If you’re looking to make something that screams “springtime celebration,” then this Easter Lemon Bundt Cake is the recipe you need. Picture this: a moist, zesty lemon cake that’s subtly sweet with just the right amount of tang. It’s perfect for Easter, but honestly, you’ll want to bake this all year round. Trust me, once you take that first bite, the soft, citrusy flavors will hit you just right, making your taste buds do a little happy dance. Plus, it’s simple to make and so gorgeous on the table. Can you already smell the citrus aroma filling your kitchen?

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Why You’ll Love Easter Lemon Bundt Cake

This cake isn’t just for Easter—it’s a crowd-pleaser that will make any occasion feel special. Whether it’s for a cozy family gathering or you’re showing up at a potluck, this cake will steal the show.

Versatile: It’s perfect for Easter but works just as well for birthdays, brunches, or even as an afternoon treat. Imagine serving this Bundt cake at a party, and everyone asks for the recipe!
Budget-Friendly: You don’t need fancy ingredients to make this cake. Most of what you need is probably already in your pantry. You’ll get a show-stopping dessert without breaking the bank.
Quick and Easy: You don’t have to be a pro baker to nail this recipe. The steps are simple, and you won’t need any special tools. Even if you’re just starting your baking journey, you can totally do this.
Customizable: Want to amp up the flavor? Add a handful of poppy seeds or a drizzle of glaze to make it extra special.
Crowd-Pleasing: Trust me, kids and adults alike will adore this cake. It’s the kind of dessert that gets devoured in minutes, and everyone’s asking for more.

Ingredients

Let’s dive into the magic of this cake—it’s made with a few pantry staples that come together to create something truly special. Here’s what you need:

Lemon zest: Fresh zest from the lemon brings the ultimate citrusy punch and that fragrance we all love.
Flour: The base for our cake—this makes it soft and fluffy.
Baking powder: The secret to making your cake rise beautifully and light.
Sugar: Sweetens things up just enough without overpowering the lemon flavor.
Butter: This makes the cake rich, soft, and oh-so-tender.
Eggs: Help bind everything together and add that lovely texture.
Vanilla extract: A touch of vanilla enhances the lemon flavor, making it more complex.
Milk: Keeps the cake moist and balanced.
Lemon juice: The tangy liquid that will really make the lemon shine.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get into the steps! This cake is easy, but there’s just something about how these ingredients come together that makes it magical.

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking from the start.
Prepare Your Bundt Pan: Grease your Bundt pan with butter or non-stick spray to make sure your cake slides right out when it’s done. You don’t want any cake sticking to the pan!
Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder. This ensures your dry ingredients are evenly mixed before we add the wet ones.
Mix Wet Ingredients: In a separate bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and mix well after each. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, alternating with the milk. Mix until smooth. You’ll have a luscious batter ready for the Bundt pan.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. You can dust it with powdered sugar or drizzle with a lemon glaze if you’re feeling extra fancy.

How to Serve Easter Lemon Bundt Cake

This cake is delightful all on its own, but it pairs wonderfully with some simple sides and drinks. Try these ideas for serving:

Tea or Coffee: This cake pairs beautifully with a hot cup of tea or coffee. The citrusy flavors are perfect for a spring afternoon.
Fresh Berries: A side of mixed berries—strawberries, blueberries, and raspberries—adds a juicy contrast to the cake’s sweetness.
Whipped Cream or Ice Cream: A dollop of fresh whipped cream or a scoop of vanilla ice cream elevates this Bundt cake to a whole new level of indulgence.

Additional Tips

Prep Ahead: You can prepare the cake a day ahead of time. It actually tastes better after sitting for a few hours to let the flavors meld together.
Make It Lemon-y: Want even more lemon flavor? Add a little lemon glaze on top or use lemon extract instead of vanilla for an extra citrus punch.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. If you’re lucky enough to have leftovers, it’s great for breakfast the next morning!

FAQ Section

Q1: Can I substitute lemon zest with lemon extract?
A1: Yes, you can! If you’re out of zest, you can use lemon extract, but it will be less fragrant. I recommend sticking with fresh zest for the best flavor.

Q2: Can I make this cake ahead of time?
A2: Absolutely! You can bake it a day or two in advance. Just store it in an airtight container and enjoy when you’re ready.

Q3: How do I store leftovers?
A3: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can even freeze slices for up to 3 months if you want to keep it around longer!

Q4: Can I freeze this cake?
A4: Yes, you can freeze this Bundt cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.

Q5: Can I double the recipe?
A5: Yes, doubling the recipe works perfectly if you need more servings. Just make sure you adjust the baking time slightly since it will take longer to bake.

Q6: Can I use a different type of pan?
A6: If you don’t have a Bundt pan, you can use a regular round cake pan, but you may need to adjust the baking time slightly.

Q7: Can I make this cake without milk?
A7: Yes, you can substitute with a non-dairy milk like almond milk or oat milk for a dairy-free version.

Q8: How can I make the glaze thicker?
A8: If you want a thicker glaze, just add more powdered sugar, a little at a time, until it reaches your desired consistency.

Q9: Is this cake gluten-free?
A9: You can make it gluten-free by using a gluten-free flour blend. The texture might be slightly different, but it will still be delicious!

Q10: What’s the best way to serve this cake?
A10: I love serving this cake with a dusting of powdered sugar, but you could also drizzle it with a tangy lemon glaze for an extra burst of flavor.

Conclusion

This Easter Lemon Bundt Cake is a must-try for any occasion! Its fresh lemon flavor and tender texture make it a showstopper that everyone will adore. Whether you’re celebrating Easter or simply treating yourself to a sweet, citrusy delight, this cake is the perfect dessert to add a little sunshine to your day. Happy baking!

Easter Lemon Bundt Cake

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Author: Maria
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Easter Lemon Bundt Cake is a bright and zesty dessert, perfect for spring gatherings. Made with fresh lemon juice and zest, this moist and fluffy bundt cake is topped with a sweet lemon glaze and colorful mini chocolate eggs, making it a festive centerpiece for your Easter table. If you’re looking for Easter desserts, Easter recipes for kids, or Easter food ideas, this cake is a must-try!

Instructions

Lemon Bundt Cake

Preheat oven to 350°F. Grease a 10-inch bundt pan thoroughly using nonstick spray or homemade cake release (mix 1 tablespoon vegetable shortening, 1 tablespoon vegetable oil, and 1 tablespoon flour, then brush onto the pan). Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.
In a large mixing bowl, beat the oil and sugar at high speed for 1 minute, then reduce speed to medium.
Gradually add the eggs one by one, mixing after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Switch the mixer to low speed. Alternately add the dry ingredients and yogurt to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared bundt pan, tapping it gently on the counter to remove air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Lemon Glaze

In a small bowl, whisk together the powdered sugar, milk, and lemon juice until smooth and lump-free.
Drizzle the glaze over the cooled cake.
Decorate with mini chocolate eggs, extra lemon zest, and edible flowers if desired.

Notes

Use fresh lemons: Freshly squeezed lemon juice and zest enhance the cake’s bright flavor.
Don’t overmix the batter: Mix until just combined to maintain a light texture.
Let the cake cool completely: This prevents the glaze from melting off.
Make ahead: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30g
Sodium: 180mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg