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1 Comment If you’re on the hunt for the perfect Easter Bundt Cake, look no further. This bright, zesty lemon bundt cake is bursting with springtime flavor and is just the thing to bring some sunshine to your Easter table—or any spring gathering, really. It’s light, it’s fluffy, and it has that irresistible lemon zing we all crave when the flowers start blooming. Oh, and yes—you can totally top it with frosting (or not, no judgment here).
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The Story Behind This Lemon Easter Bundt Cake
Let’s just say… not every cake story starts with perfection. My first attempt at this Easter bundt cake? A certified cake catastrophe. I used a thin, new bundt pan (not my trusty Nordic Ware), greased it like I thought I should, and out came… a crumbled lemony mess. The silver lining? It made a stellar Easter trifle.
But I wasn’t giving up. The flavor was too good not to try again.
Practice makes perfect
Second time’s the charm! I switched pans, tweaked a few things, and voilà—a golden, fluffy lemon Easter bundt cake that’s as pretty as it is delicious. The lemon flavor just screams spring, and if you ask me, it’s one of the best choices for an easy Easter dessert. Bonus: this recipe doubles as a great spring cake for brunches or garden parties.
Ingredients You’ll Need for the Perfect Easter Bundt Cake
Here’s what you’ll need to whip up this delightful spring dessert:
- Unsalted butter – melted
- Eggs – 2 medium (M size)
- All-purpose flour
- Fine white sugar – for that perfect sweet crumb
- Greek yogurt – or swap in sour cream for a tangier bite
- Fresh lemon juice
- Lemon zest – about 2 tablespoons, or to taste
- Baking powder
- Powdered sugar (icing sugar) – for the optional lemon glaze
Optional but fun mix-ins:
- Mini chocolate eggs (crushed or whole)
- Poppy seeds (for that lemon-poppy seed twist!)
- Vanilla extract
- Crushed Easter candy or chocolate chips
Now for decorating the cake I used mini chocolate eggs. You can crush a couple and add them on top of the cake for an extra Easter feeling. You can also add some chocolate chips into the cake batter for extra chocolate or use crushed easter candy for this. Another great addition would be to add some poppy seeds. I love the combination of poppy seeds and lemon (or in this bundt cake with orange and poppy seeds as a twist). Adding a bit of vanilla extract is always delicious too.
How to Make the Cake
Honestly, this might be the easiest Easter cake recipe you’ll ever try. I broke the usual rules and just threw all the ingredients into one bowl and whisked it together. Guess what? It worked beautifully.
But before you do that—prep your bundt pan like your cake depends on it (because it does). Brush melted butter or oil into every crevice with a pastry brush, then lightly dust with flour and tap out the excess. This is essential for getting your cake out in one beautiful piece.
Baking the Easter Bundt Cake
- Preheat your oven to 175°C (350°F)
- Pour your batter into the greased and floured bundt pan
- Bake for 40–45 minutes (adjust time based on your pan size)
- Check doneness with a skewer or toothpick
- Let the cake cool in the pan for 10 minutes before flipping it onto a cooling rack
Once it’s completely cooled, it’s time to decorate!
Decorating Your Lemon Bundt Cake for Easter
Now comes the fun part! You can go minimalist with a dusting of powdered sugar, or go all out with a lemon glaze and colorful toppings. Here are some festive ideas:
- Drizzle a lemon glaze over the top (just mix powdered sugar with lemon juice until it’s pourable)
- Scatter crushed mini chocolate eggs for a playful touch
- Add edible flowers or pastel sprinkles for an elegant spring vibe
- Want chocolate? Swap the lemon glaze for a rich ganache
And don’t forget the cake stand—mine had a little Easter bunny on it and I’m not saying it made the cake taste better, but it definitely made it cuter.
Questions asked about lemon easter bundt cake
This is the most common bundt struggle. Use melted butter or oil and a pastry brush to coat every detail of the pan. Dust with flour and tap out the extra. Skip this step and you might be making trifle again. Nordic Ware pans are gorgeous, but they need serious greasing! Also check out tips for the perfect bundt here by my friend Laura from In Laura’s Bakery.
Mix 1 cup powdered sugar with 1–2 tablespoons fresh lemon juice until smooth. Adjust to your preferred consistency. Want it a little creamy? Add a splash of milk.
Stored in an airtight container, this cake stays fresh for about 3–4 days at room temperature. Want to make it ahead? You can also freeze it—just wrap it well and thaw before serving.
Looking for other quick easter desserts?
Check out the below Easter recipes as well:
Easter bundt cake with lemon
Ingredients
- 220 grams butter melted
- 2 eggs beaten
- 330 grams superfine sugar
- 120 grams Greek yogurt
- 60 ml lemon juice
- 2 tbsp lemon zest
- 300 grams flour
- 2 tsp baking powder
Lemon glaze
- 320 grams powdered sugar
- 1 tbsp lemon juice
- 2 tbsp water
Equipment
- Bundt pan 2.5 liter (10 cups)
Instructions
- Preheat the oven to 160˚C/320˚F
- Combine the butter, sugar, eggs, Greek yogurt, flour and baking powder, lemon juice and zest in a bowl and beat to combine. Transfer to a Bundt pan and bake for 40-45 minutes or until golden brown and set.
- Let cool in the pan for ten minutes. Turn out onto a rack and let cool before adding the frosting.
- Make the frosting by mixing the powdered sugar with the lemon juice and water.
Notes
Preventing Bundt Cake from Sticking
- Use a pastry brush to coat the pan with melted butter or oil.
- Ensure every part of the pan is covered.
- Dust with flour, then tap out excess to avoid visible patches.
- Nonstick spray works, but butter/oil gives better results.
Making Lemon Glaze
- Mix icing sugar with lemon juice gradually.
- Stir between each addition to get the right pourable consistency (not too thin).
Storing Easter Bundt Cake
- Keep in an airtight container at room temperature.
- Stays fresh for 3-5 days.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Of course you can make this bundt cake year round but it is especially well suited for Easter due to the delicious lemon flavors.