Easter Bundt Cake

Name: Easter Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Germany
Ingredients: 300 g of flour; 200 g of granulated sugar; 150 g of unsalted butter (softened); 4 eggs (large); 120 ml of whole milk; 2 tsp of baking powder; 1 tsp of vanilla extract; 1 pinch of salt; 1 unwaxed lemon ((zest)); 50 g of powdered sugar (for decoration); 1 tbsp of lemon juice; 50 g of sugar eggs (for decoration)

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A moist, festive Bundt cake, perfect for Easter celebrations. Decorated with powdered sugar and little colorful eggs, it adds an indulgent touch to your spring table.

Total time: 1 h 05
Prep: 20 min
Cook: 45 min
Rest: 30 min
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

Roast Leg of Lamb with Vegetables

2 h 10Medium

To drink

Christmas Spiced Tea with Citrus

15 minEasy

Nutrition facts

per serving · estimate

395kcal

Protein6 g6%
Carbs58 g59%
Fat15 g35%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For easy release, make sure to butter and flour your Bundt pan well, even the smallest crevices. Let the cake cool completely before glazing it.

Freezing : Can you freeze this recipe?

Yes

Up to 2-3 months without the glaze. Wrap tightly in plastic wrap, then place in a freezer bag.

Storage : How long does it keep?

Keeps 3 to 4 days maximum in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

Make and bake the cake the day before. Apply the glaze just before serving for the best texture.

Reheating : How do you reheat it?

Serve at room temperature. You can warm it lightly in the oven (5 min at 120°C) for extra moistness. Microwave not recommended.

Variations

Decorate with powdered sugar and little candy eggs.
Alternate the dry ingredients and milk, starting and ending with the dry ones.
Let it cool 10 minutes in the pan before unmolding.

Mistakes to avoid

Poorly greasing the pan: focus on the ridges, then flour it.
Overmixing the batter after adding the flour: mix gently.
Unmolding a piping hot cake: wait 10 minutes in the pan.

Frequently asked questions

How do you prepare the bundt pan properly?

Generously butter the pan, paying close attention to the ridges, then flour it: this careful preparation keeps the cake from sticking and lets the pattern release cleanly.

How do you get a moist batter?

Beat the butter and sugar until light and fluffy, add the eggs one at a time, then fold in the flour and milk alternately without overworking the batter.

How long should you bake the cake?

Bake for 40 to 45 minutes at 180 °C, until a toothpick inserted in the center comes out clean. Then let it cool 10 minutes in the pan before turning it out onto a wire rack.

How do you decorate the Easter cake?

Once the cake has cooled completely, dust it with powdered sugar and place little candy eggs on top or in the center of the ring for a festive presentation.