Easter Lemon Bundt Cake

I make this cake every Easter and everyone adores it. It tastes fresh and light and the kids love to help especially when the packet of Easter eggs is torn open and they get to help pop them in the middle. It's quick and easy.

All you need is the following

3 cups of all purpose plain flour

2 teaspoons of baking powder

240 grams of butter soft and chopped up

2 cups of white sugar

3 eggs

Lemon zest - I have no measurement for this but I like it lemony so I add 2 tablespoons &

25 ml of lemon juice - freshly squeezed or if you don't have time or just can't be bothered then buy the squeezy lemon juice from the supermarket.

1 teaspoon of Vanilla essence

1/2 cup of full fat milk

and this is the secret ingredient to make the cake really moist - sour cream! Full fat, don't even bother if you are going to use the half fat version. 1/4 cup

You need a great Bundt cake tin. Mine is from Williams Sanoma but you can get them in all decorative configurations.

My Incredibly Easy Method

I let the butter soften and then cut into cubes, add the eggs and cream them with an electric mixer. Add in all the dry ingredients slowly in batches making sure to mix it through every time. Add the lemon essence, zest and juice plus milk and beat it altogether. Slowly add in the sour cream and mix until you get a light creamy consistency. Grease the tin with butter, pour the mixture in and bake in the oven for about 50 minutes on 180 C or 350F. At about 40 minutes check on it and as is normal when baking a cake pop a skewer in and check it comes out dry if not leave it for another 10 minutes. You want it to be golden on top.

Once the cake is done, let it cool for 10-15 minutes and then invert it onto a wire rack.

The Lemon Drizzle - Very Important part!

1 and a half cups of powered sugar or icing sugar

3 tablespoons of lemon juice

1 tea spoon of lemon zest

Mix all of these ingredients together and then pour over the cake once cooled. OR you can dust over icing sugar.

To Decorate

Pop the cooled cake onto a cake stand or serving platter and pour the lemon drizzle over the cake. Grab yourself some small Easter eggs and pop them in the hole in the middle of the cake. I have used many variations on this theme over the years, sometimes chocolate bunnies sometimes flowers - use whatever you like, you really can't go wrong whatever you decide.

Happy Easter!


ABN: 24982675901

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