Lemon Bundt Cake with a super easy Chocolate Glaze is the perfect dessert for Easter!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 60 minutes
- Yield: 10
- Category: Baking, Sweet
- Cuisine: World
Ingredients
Lemon Bundt Cake
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup salted butter [2 sticks] (at room temperature)
- 2 cups granulated white sugar
- 4 large eggs (at room temperature)
- 1 teaspoon lemon extract
- 2 teaspoons vanilla extract
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup milk [I used 2%]
Chocolate Glaze
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 5-6 tablespoons milk
- 2 teaspoons vanilla extract
- 1/2 tablespoon unsalted butter
Method
- In a bowl whisk together flour, baking powder and baking soda. Set aside.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat together butter and sugar till well combined. Add eggs, one at a time and beat till well combined.
- Next add vanilla extract, lemon extract, lemon juice and lemon zest and mix till combined.
- Start adding the flour mixture into the wet ingredients. Add the flour in 3 parts alternating with milk and starting and ending with the flour mix.
- Do not over-mix the batter once the ingredients have combined.
- Transfer batter to a greased 12 cup bundt pan. Bake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. Remove cake from oven and let it sit in the pan for 10 minutes. After 10 minutes, invert it on a serving plate.
- Make the chocolate glaze by mixing together powdered sugar and cocoa powder.
- Add milk and vanilla extract to form a smooth glaze. Add butter and place the bowl on top of a double boiler till butter melts.
- Pour the chocolate glaze on top of the lemon cake and decorate with M&M's® Easter Sundae.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.