Easter Bundt Cake
This Easter Bundt Cake is soft, moist and bursting with fresh lemon flavor and made with a buttermilk base so it's extra flavorful. It’s finished with a sweet lemon glaze and topped with colorful Mini Cadbury Eggs for the prettiest Easter dessert.
Servings: 8 servings
Ingredients
To make the cake
- 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
Lemon Glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter cooled
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees F and generously grease a bundt pan with non stick cooking spray and lightly coat with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light, fluffy, and pale for a few minutes.
- Add in the oil, vanilla extract, lemon juice and lemon zest, mix until fully combined, smooth and mixture is creamy. Add in the eggs one at a time until incorporated.
- Rotate between adding the buttermilk and flour mixture in 3 increments. Make sure the cake batter is combined, but do not over-mix.
- Pour the cake batter into the prepared bundt pan. Bake for 45-50 minutes or until a tooth pick inserted comes out clean and the top is a light golden brown. Let the cakes 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 flip the cake onto the cooling rack and cool completely. Be sure to tap the sides of the cake pan all around with your hand.
To make the glaze
- In a medium or small bowl, whisk together the powdered sugar, milk, lemon juice and butter until smooth.
- If the frosting seems too thin, add more powdered sugar, if it's too thick, add in more milk. Transfer cooled bundt cake to a serving plate, drizzle the Lemon icing glaze on top, add chopped Mini Cadbury Eggs all over, then slice and enjoy!