Easter bundt cake with lemon

Easter and lemon are just made for each other and in this delicious easter bundt cake the lemon really shines. Making the batter is super easy to do and it's the perfect cake for the easter season!

Course Cake and cookies

Cuisine Easter

Keyword lemon

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 451

Author Simone

Equipment

Bundt pan 2.5 liter (10 cups)

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

Metric - Us customary

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