Lemon Bundt Cake Recipe for Easter day 2024 :-Because of the easter bundt cake decorations, this homemade lemon bundt cake is a show-stopper for Easter. It is simple to create and requires little effort.
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The citrus bundt cake is topped with a lemon icing and has a flavor that is reminiscent of vanilla lemon. This Easter bundt cake is buttery, rich, moist, and fresh all at the same time. This lemon bundt cake is the most moist we’ve ever seen!
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The citrus bundt cake is the ideal snack for the spring and summer months, even without the Easter bundt cake decorations that are typically used. These simple lemon bundt cakes are baked from scratch, which means that they do not contain any cake mix
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Lemon Bundt Cake Recipe for Easter day 2024
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INGREDIENTS :
Lemon Bundt Cake
- 225 grams unsalted butter room temperature + extra for greasing the bundt cake pan
- 300 grams All-Purpose Flour or self-raising flour (if you use self-raising flower, you don’t have to add baking powder to the mixture)
- 275 grams granulated or brown sugar You can choose to do less or more sugar in the bundt cake 225 – 300 grams.
- 4 eggs room temperature
- 1 tsp nilla extvaract
- 2 tbsp Sour Cream or plain yoghurt
- 1 lemon
- 2 tbsp baking powder
- 1 pinch of salt
Lemon Glaze
- 150 grams powdered sugar
- 2 tbsp water
- 3 tbsp Lemon Juice fresh or bottled lemon juice
Decoration
- 1 chocolate easter bunny
- 10 chocolate dragee easter eggs
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INSTRUCTIONS :
Easter Lemon Bundt Cake
- Prepare a convection oven by heating it to 160 degrees Celsius (320 degrees Fahrenheit). To prepare the cake tin, grease it with butter, dust it with flour, and then tap out any extra flour.
- To ensure that the bundt cake pan is completely greased, you can use either butter, melted shortening, or non-stick vegetable oil spray. Use one tablespoon of flour or granulated sugar to dust the surface, and then tap out any excess.
- A large bowl should be used to beat the butter, sugar, and oil together for approximately five minutes using an electric mixer set at medium-high speed. The mixture should be light in color and fluffy.
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- butter that is unsalted, 225 grams, and either granulated or brown sugar, 275 grams
- Before adding the vanilla essence, beat in the eggs one at a time until they are completely incorporated.
4 eggs, 1 teaspoon of vanilla essence - To separate the flour from the mixture, sieve it. Add some baking powder and salt. Completely incorporate all of the ingredients by combining them at a medium-high speed.
- 300 grammes of all-purpose flour, two tablespoons of baking powder, and a pinch of salt and Mix in the sour cream until it is completely incorporated. Add the lemon zest to the mixture.
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- After that, squeeze the lemon juice out of the lemon. This should be done above the cake batter. And blend till everything is incorporated. After the bundt cake pan has been greased, pour the batter into it.
- 1 lemon, 2 tablespoons Cream of sours
- Bake the cake in the middle of a convection oven for about 50-60 minutes at 160°C (320°F).
Check the doneness of the cake with a wooden tooth stick. A toothpick made of wood should be inserted close to the center of the cake. - If the toothpick comes out clean, the cake is done. Let the cake cool in the cake pan for about 10 minutes. After that turn the cake onto a cooling rack and let it cool completely.
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Lemon Glaze
- In the event that the cake has arrived at room temperature, proceed with this step!
- The powdered sugar should be placed in a bowl. Once you have the icing sugar, squeeze the other half of the lemon over it, and then use a spoon to combine it till it forms a smooth glaze.
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- When it is not smooth enough, add some additional lemon juice or water to the mixture. Put the glaze on top of the bundt cake and set it aside.
- powdered sugar, two tablespoons of water, and three tablespoons of lemon juice
- In addition to decorating the cake with Easter chocolate dragee eggs, you may also choose to place a chocolate Easter rabbit in the center of the treat.
NOTES :
Expert tips
- Perform a toothpick test to determine whether or not the cake is done on the interior. Insert a toothpick or a thin wooden skewer into the middle of the cake that you are making.
- If it tests clean, then the cake is ready to be served. It should be baked for a longer period of time if it turns out sticky or covered in batter.
- In order to make the cake more moist, incorporate a small amount of vegetable oil into the cake mixture. at addition, you have the option of substituting vegetable oil for butter at a ratio of
- Ensure that the bundt cake pan is greased with butter before beginning.
- The bundt cake should be allowed to cool for approximately ten minutes on a cooling rack before being removed from the tin.
- Wait till it has totally cooled down before trying to glaze it or decorate it.
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Variations
- You can use Greek yogurt, plain yogurt, or crème fraiche in place of the sour cream without sacrificing the flavor.
- There is a 1:1 substitution for all-purpose flour that can be made with self-raising flour. If you decide to use flour that raises itself, you should omit the baking powder ingredients.
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Storage
- You can keep a bundt cake that has been covered in the refrigerator for a period of five days. When removed from the refrigerator, a bundt cake can be refrigerated for a period of two days.
- There is a maximum of three months that a bundt cake that has been covered can be kept in the freezer.
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NUTRITION :
- Calories: 385kcalCarbohydrates: 54gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated
- Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 241mgPotassium: 72mgFiber: 1gSugar: 34gVitamin A: 562IUVitamin
- C: 6mgCalcium: 139mgIron: 2mg
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