1. What makes this Easter Lemon Bundt Cake so moist?

The moisture in this Easter Lemon Bundt Cake comes from the combination of vegetable oil and yogurt. Oil provides long-lasting softness, while yogurt adds richness and tenderness to the crumb. Using fresh lemon juice also contributes natural moisture. To maintain the perfect texture, avoid overmixing the batter once the flour is added, as that can make the cake dense instead of soft and fluffy.

2. How do I prevent my Easter Lemon Bundt Cake from sticking to the pan?

Proper pan preparation is essential. Grease every crevice of the Bundt pan thoroughly using homemade cake release made from equal parts oil, shortening, and flour. Allow the Easter Lemon Bundt Cake to cool for about 15 minutes after baking, then invert it while still slightly warm. Waiting too long may cause sticking as the grease firms up.

3. Can I make Easter Lemon Bundt Cake ahead of time?

Yes, this Easter Lemon Bundt Cake is perfect for making in advance. You can bake it one day ahead and store it tightly wrapped at room temperature. For longer storage, refrigerate it for up to five days or freeze the unglazed cake for up to two months. Add the glaze and decorations the day you plan to serve it for the freshest presentation.

4. Can I turn this Easter Lemon Bundt Cake into cupcakes or a loaf cake?

Absolutely. The batter for Easter Lemon Bundt Cake works well in different pans. For cupcakes, bake at 350°F (175°C) for about 18–22 minutes, checking for doneness with a toothpick. For a loaf pan, baking time may extend to 40–50 minutes. Always adjust baking time based on pan size and test for a clean toothpick before removing from the oven.

Easter Lemon Bundt Cake – Easy Moist Spring Favorite

Name: Easter Lemon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups (315 g) all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (240 ml) vegetable oil; 1 3/4 cups (350 g) granulated sugar; 3 large eggs, room temperature; 1 tablespoon vanilla extract; 1/4 cup (60 ml) fresh lemon juice; 2 tablespoons lemon zest (from about 2 lemons); 1 cup (240 g) plain yogurt, room temperature; 1 1/2 cups (180 g) powdered sugar; 2–3 tablespoons (30–45 ml) milk; 1/2 cup (75 g) chocolate mini eggs for decoration

Description

This Easter Lemon Bundt Cake is a moist, tender spring dessert bursting with fresh lemon juice and zest, finished with a sweet citrus glaze and festive chocolate eggs. Perfect for Easter brunch or holiday gatherings, it delivers bright flavor and a soft crumb in every slice.

Ingredients

Scale

2 1/2 cups (315 g) all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (240 ml) vegetable oil
1 3/4 cups (350 g) granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
1/4 cup (60 ml) fresh lemon juice
2 tablespoons lemon zest (from about 2 lemons)
1 cup (240 g) plain yogurt, room temperature
1 1/2 cups (180 g) powdered sugar
2–3 tablespoons (30–45 ml) milk
1/2 cup (75 g) chocolate mini eggs for decoration

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Instructions

Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly, ensuring all crevices are coated.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
In a large mixing bowl, beat the vegetable oil and granulated sugar on high speed for 1 minute until slightly lighter in texture.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.
Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the yogurt, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter evenly into the prepared Bundt pan and tap gently on the counter to remove air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow to cool completely.
Whisk together powdered sugar and milk until smooth to create the glaze. Adjust consistency as needed.
Drizzle the glaze over the cooled cake and decorate with chocolate mini eggs before serving.

Notes

Ensure eggs and yogurt are at room temperature for a smoother batter.
Do not overmix after adding flour to prevent a dense texture.
Measure flour using the spoon-and-level method for accuracy.
Allow the cake to cool slightly before removing from the pan to avoid sticking.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 34 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg