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Easter Bundt Cake

Easter Bundt Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp fresh lemon juice
  • 1 tbsp milk
  • Food coloring and sprinkles, as desired

Method
 

  1. Whisk flour, baking powder, and salt in a bowl.
  2. Cream butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  3. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
  4. Alternate adding the flour mixture and buttermilk, mixing just until no dry streaks remain.
  5. Pour batter into a greased and floured 10-cup bundt pan and bake at 350°F (180°C) for 50 to 55 minutes. Cool 10 minutes in the pan, then turn out onto a rack.
  6. Whisk powdered sugar, lemon juice, and milk to a pourable glaze. Tint if desired, then spoon over the fully cooled cake and top with sprinkles.

Notes

Let the cake cool completely before glazing. A warm cake will melt the glaze right off. If your bundt pan has a dark nonstick coating, start checking for doneness at 45 minutes.