A bright and zesty Lemon Easter Bundt Cake with a soft, moist crumb and fresh citrus glaze. This festive spring dessert is perfect for Easter brunch or any seasonal celebration, offering a balance of sweetness and tangy lemon flavor.
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Step 1
Prepare oven and pan
Preheat oven and grease a bundt pan thoroughly with butter or baking spray, ensuring all ridges are coated.
Step 2
Mix wet ingredients
Cream butter and sugar until light and fluffy, then add eggs one at a time followed by vanilla, lemon zest, and lemon juice.
Step 3
Combine dry ingredients
In a separate bowl, whisk flour, baking powder, and salt together, then gradually add to the wet mixture alternating with milk.
Step 4
Bake the cake
Pour batter into the prepared bundt pan and bake until golden and a toothpick comes out clean. Let cool before removing.
Step 5
Add glaze
Mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Don’t skip greasing the pan
Bundt cakes can stick easily, so ensure every detail of the pan is well coated.
Use fresh lemon
Fresh zest and juice give the strongest and most natural citrus flavor.
Lemon poppy seed version
Add 2 tablespoons of poppy seeds to the batter for texture.
Extra glaze version
Double the glaze for a sweeter, more indulgent finish.
Room temperature
3 days
Store in an airtight container to keep it moist.
Refrigerator
5 days
Keeps longer but should be brought to room temperature before serving.
Q: Can I make this ahead of time?
A: Yes, it actually tastes better the next day as the lemon flavor develops.
Q: Why did my bundt cake stick?
A: Most sticking issues come from insufficient greasing or flouring of the pan.
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