Cheer yourself up with this pretty bundt cake for Easter. Easter is the perfect time to treat yourselves to a delicious dessert, so call everyone to the table for the presentation of this gorgeous lemon flavoured cake. Or why not create a lovely spring afternoon tea for your family or friends and serve them this easy to make cake.
Decorate the cake with cute bunny sugar candies or perhaps pretty pastel flowers, you could even use edible flowers. These pretty decorations make the cake perfect for spring, so head to the store or online and see what pastel sprinkles and decorations you can find.
If you love the combination of tangy lemon and just the right amount of sweetness then this is the cake for you. Cut it open to find the pale yellow sponge dotted with poppy seeds, and such a delicious lemon flavour and aroma.
This recipe makes a 6 cup bundt cake as shown here, but you can easily double the quantity up if you are using a 12 cup bundt cake pan.
Here's how to make your easy but delicious - and impressive - Easter bundt cake:
Easter Lemon Poppyseed Bundt Cake Recipe
Ingredients
1 ¼ cup butter, softened /280g
¾ cup sugar / 150g
3 eggs
2 tbsp lemon juice
1 ¼ cup cake flour / 170g plain flour
½ cup all purpose flour /64g plain flour
½ tbsp baking powder
¼ + 1/8 cup milk /60ml + 30ml
1 ½ tbsp poppyseed
For the icing:
1 cup confectioners sugar / 125g icing sugar
4-5 tsp milk
2 tsp light corn syrup (optional)
¼ tsp lemon juice
To decorate:
Easter Bunny sugar candies
Pastel shade non-pareils
Instructions
1. Carefully butter the bundt cake tin, making sure to cover every crevice and edge.
2. Mix together sugar and butter until creamy.
3. Add the eggs and lemon juice to the mixture and blend.
4. Add the poppy seeds and stir through.
5. Combine the cake flour, all purpose flour, and baking powder. Add to the batter and blend until thoroughly incorporated.
6. Pour the batter into the bundt pan and tilt from side to side so it forms the shape fully.
7. Bake at 350F / 175C for 40 minutes or until a skewer or cake tester inserted into the cake comes out clean.
8. Set on a wire rack to cool. (Cook's note: Don't worry about how it looks on the top!)
9. Meanwhile, prepare the icing by combining confectioners sugar, milk, lemon juice, and corn syrup. Set aside.
10. With a spatula, carefully separate the sides of the cake from the cake pan.
11. Turn the cake out onto a wire rack and allow to cool thoroughly before icing.
12. To decorate, drizzle the icing back and forth over the bundt cake. Quickly place bunny candies around the cake before the icing hardens and then sprinkle nonpareils over the top.
13. Slice and serve. Enjoy!
Pin it:
Decorate the cake with cute bunny sugar candies or perhaps pretty pastel flowers, you could even use edible flowers. These pretty decorations make the cake perfect for spring, so head to the store or online and see what pastel sprinkles and decorations you can find.
If you love the combination of tangy lemon and just the right amount of sweetness then this is the cake for you. Cut it open to find the pale yellow sponge dotted with poppy seeds, and such a delicious lemon flavour and aroma.
This recipe makes a 6 cup bundt cake as shown here, but you can easily double the quantity up if you are using a 12 cup bundt cake pan.
Here's how to make your easy but delicious - and impressive - Easter bundt cake:
Easter Lemon Poppyseed Bundt Cake Recipe
Ingredients
1 ¼ cup butter, softened /280g
¾ cup sugar / 150g
3 eggs
2 tbsp lemon juice
1 ¼ cup cake flour / 170g plain flour
½ cup all purpose flour /64g plain flour
½ tbsp baking powder
¼ + 1/8 cup milk /60ml + 30ml
1 ½ tbsp poppyseed
For the icing:
1 cup confectioners sugar / 125g icing sugar
4-5 tsp milk
2 tsp light corn syrup (optional)
¼ tsp lemon juice
To decorate:
Easter Bunny sugar candies
Pastel shade non-pareils
Instructions
1. Carefully butter the bundt cake tin, making sure to cover every crevice and edge.
2. Mix together sugar and butter until creamy.
3. Add the eggs and lemon juice to the mixture and blend.
4. Add the poppy seeds and stir through.
5. Combine the cake flour, all purpose flour, and baking powder. Add to the batter and blend until thoroughly incorporated.
6. Pour the batter into the bundt pan and tilt from side to side so it forms the shape fully.
7. Bake at 350F / 175C for 40 minutes or until a skewer or cake tester inserted into the cake comes out clean.
8. Set on a wire rack to cool. (Cook's note: Don't worry about how it looks on the top!)
9. Meanwhile, prepare the icing by combining confectioners sugar, milk, lemon juice, and corn syrup. Set aside.
10. With a spatula, carefully separate the sides of the cake from the cake pan.
11. Turn the cake out onto a wire rack and allow to cool thoroughly before icing.
12. To decorate, drizzle the icing back and forth over the bundt cake. Quickly place bunny candies around the cake before the icing hardens and then sprinkle nonpareils over the top.
13. Slice and serve. Enjoy!
Pin it:
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