Easter and spring
April is here, and with it come spring and Easter. After a long winter, the return of longer, warmer days feels especially welcome. Spring symbolizes renewal and fresh beginnings, and for us it brings renewed energy and inspiration—especially in the kitchen. Our spring baking celebrates bright flavors, vibrant colors, and lighter, fresher recipes.
As the season changes, we favor baked goods that feel refreshing and lively. Lemon is a favorite year-round flavor, but it feels particularly fitting at Easter: clean, zesty, and bright. Whether you’re baking for a holiday gathering or a casual afternoon tea, spring desserts should look as good as they taste—think pastel decorations, delicate icings, and light garnishes.
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Today’s recipe
Today’s recipe is a bright and moist lemon bundt cake—an ideal centerpiece for an Easter table or any spring celebration. The sponge has a gentle lemon flavor, stays tender and soft, and pairs beautifully with a simple glaze. We recommend using a decorative bundt pan to show off the shape; just be sure to thoroughly coat the pan with vegetable oil or shortening so the cake releases cleanly. The design makes the cake look impressive with minimal effort.
For decoration, we prefer a straightforward lemon icing and a scattering of fresh zest. A cream cheese frosting is also a great option if you prefer something richer. Add pastel sprinkles, small chocolate eggs, or candied lemon slices for a festive Easter touch.
Ingredients you’ll need
This lemon bundt cake uses common pantry ingredients: unsalted butter, granulated sugar, eggs, baking powder, salt, all-purpose flour, vanilla extract, lemon zest, milk, and lemon juice. If you use salted butter, reduce the added salt to taste. Whole milk gives the best texture, but semi-skimmed or similar will also work.
The recipe adapts easily to other citrus fruits—try orange or grapefruit for a different twist. For the glaze, you only need powdered sugar mixed with lemon juice until thick but pourable; finish with lemon zest or candied peel for decoration.
How to make our lemon bundt cake
This recipe was adapted from the King Arthur Baking Classic Vanilla Bundt Cake and uses a technique that prevents the batter from splitting when many eggs are involved. The key is to use room-temperature ingredients so everything combines smoothly. If your eggs are cold, place them in warm water for 10–15 minutes. Warm the milk briefly if needed, and ensure the butter is softened but not melted.
Begin by creaming the butter and sugar until light and fluffy. In a separate bowl, whisk together the dry ingredients (flour, baking powder, salt). Prepare your bundt pan with vegetable oil or shortening—this is essential for easy release.
Add the eggs in stages: start with three eggs, adding them one at a time and mixing well after each. Then add the next three eggs more gradually, alternating each egg with a couple of tablespoons of the dry mix to prevent curdling. After the eggs are incorporated, alternate additions of the remaining dry ingredients and the milk-vanilla mixture in thirds, mixing just until combined each time. Stir in lemon zest and lemon juice near the end.
Pour the smooth batter into the prepared pan, level the top, and bake on the center rack at 350°F (176°C) for about 40–50 minutes. If the top browns too quickly, tent with foil. A toothpick inserted into the cake should come out clean when done. Let the cake cool in the pan for 15–20 minutes, then loosen the edges and invert onto a cooling rack. Cool completely before glazing.
To finish, whisk powdered sugar with lemon juice until you achieve a thick, pourable glaze. Drizzle or spoon the glaze over the cooled cake and garnish with lemon zest, candied peel, or slices. Slice and serve this bright, showstopping cake for your spring celebrations.
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Påskekage (Easter Cake)
Pin Recipe
IMPORTANT NOTE:
We develop and test recipes using a digital scale and metric measurements. Cup conversions are provided for convenience but may vary. Our recipes are tested in a convection (fan) oven.
Ingredients
CAKE BATTER
- 340 grams unsalted butter, softened
- 300 grams granulated sugar
- 6 large eggs, room temperature
- 2 1/4 tsp baking powder
- 1 tsp salt
- 360 grams all purpose flour
- 1 1/2 tsp vanilla extract
- ~2 tbsp Lemon zest (from 3-4 small lemons, or 2 large ones)
- 120 ml milk, room temperature *you can heat this up for about 10-15 seconds in the microwave before adding!
- 60 ml lemon juice
ICING
- 113 grams powdered sugar
- Lemon juice
- Lemon zest for decoration *you can also use candied lemon peel, or candied lemon slices!
Instructions
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Ensure all ingredients are at room temperature: eggs, butter, and milk. If needed, warm eggs in a bowl of warm water for 10–15 minutes and heat milk briefly in the microwave.
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Preheat the oven to 350°F (176°C).
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In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until light and fluffy, about 5 minutes, scraping the bowl as needed.
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Whisk together flour, baking powder, and salt in a separate bowl.
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Combine the milk with vanilla and measure the lemon juice. Zest the lemons and set the zest aside.
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Prepare a 10-cup bundt pan by coating it with vegetable oil spray, shortening, or brushing with vegetable oil.
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Add the first three eggs to the butter-sugar mixture one at a time, mixing fully after each addition.
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Before adding the fourth egg, mix in about 2 tablespoons of the flour mixture to help prevent the batter from splitting.
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Add the fourth egg and mix until incorporated, then add another 2 tablespoons of flour. Repeat with the fifth egg, 2 more tablespoons of flour, and the sixth egg, mixing between each step. A small amount of curdling at times is normal.
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Add about one-third of the remaining flour mixture and mix just until combined, taking care not to overmix.
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Add half of the milk-vanilla mixture and mix until just combined. Add another third of the flour mixture, mix lightly, then add the remaining milk and mix. Scrape the bowl to ensure everything is incorporated.
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Fold in the lemon zest and lemon juice until just combined.
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Add the final third of the flour and mix until smooth. If the batter appears very split, add flour a tablespoon at a time until it smooths out.
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Spoon the batter into the prepared bundt pan and smooth the top.
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Bake on the center rack for 40–50 minutes. If the cake browns too fast, tent with foil. A cake tester should come out clean when the cake is done.
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Cool in the pan for 15–20 minutes. Loosen the edges with a spatula and invert onto a cooling rack. If it sticks, wait another 10 minutes and try again.
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Once fully cooled, prepare the glaze by mixing powdered sugar and lemon juice until thick but pourable.
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If needed, trim the bottom so the cake sits flat on a plate or stand.
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Pour or spoon the glaze over the cake and garnish with lemon zest, candied peel, or slices. Serve and enjoy this spring showstopper!
