Go Back
+ servings
Lemon Bundt cake with lemon glaze, dragee chocolate Easter eggs and a chocolate easter bunny in the middle

Easter Lemon Bundt Cake

Easy Easter lemon bundt cake with a lemon glaze topping. This bundt easter cake is homemade, fresh, rich, moist, and butter. So delicious!
5 from 6 votes
Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine American
Servings 12
Calories 385 kcal


Lemon Bundt Cake

  • 225 grams unsalted butter room temperature + extra for greasing the bundt cake pan
  • 300 grams All-Purpose Flour or self-raising flour (if you use self-raising flower, you don't have to add baking powder to the mixture)
  • 275 grams granulated or brown sugar You can choose to do less or more sugar in the bundt cake 225 - 300 grams. 
  • 4 eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp Sour Cream or plain yoghurt
  • 1 lemon
  • 2 tbsp baking powder
  • 1 pinch of salt

Lemon Glaze

  • 150 grams powdered sugar
  • 2 tbsp water
  • 3 tbsp Lemon Juice fresh or bottled lemon juice


  • 1 chocolate easter bunny
  • 10 chocolate dragee easter eggs
Makes: 10inch round


Easter Lemon Bundt Cake

  • Preheat a convection oven at 160°C (320°F). Grease the cake tin with butter, dust with flour, and tap out the excess.
  • Use non-stick vegetable oil spray, melted shortening, or butter to grease the bundt cake pan thoroughly. Dust with 1 tbsp of flour or granulated sugar, and tap out the excess.
  • Beat the butter, sugar, and oil in a large bowl for about 5 minutes, with an electric mixer on medium-high speed, until light in color and fluffy.
    225 grams unsalted butter, 275 grams granulated or brown sugar
  • Beat in the eggs, one at a time, and then the vanilla extract until combined.
    4 eggs, 1 tsp vanilla extract
  • Sieve the flour above the mixture. Add saltbaking powder. Mix everything together at medium-high speed until combined.
    300 grams All-Purpose Flour, 2 tbsp baking powder, 1 pinch of salt
  • Add the sour cream and mix until combined. Add the zest of a lemon. After that squeeze the juice of the lemon out above the cake batter. And mix together until combined. Add the batter into the greased bundt cake pan.
    1 lemon, 2 tbsp Sour Cream
  • Bake the cake in the middle of a convection oven for about 50-60 minutes at 160°C (320°F).
  • Check the doneness of the cake with a wooden tooth stick. Insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done. Let the cake cool in the cake pan for about 10 minutes. After that turn the cake onto a cooling rack and let it cool completely.

Lemon Glaze

  • Start with this step if the cake is completely cooled down!
  • Put the powdered sugar in a bowl. Squeeze the other half of the lemon over the icing sugar and mix with a spoon to a smooth glaze. Add some extra lemon juice or water if it is not smooth enough. Add the glaze on top of the bundt cake.
    150 grams powdered sugar, 2 tbsp water, 3 tbsp Lemon Juice
  • Decorate the cake with Easter chocolate dragee eggs and optionally with a chocolate Easter bunny in the middle.


Expert tips
  • To make sure your cake is done inside, do a toothpick test. Stick a toothpick or thin wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.
  • Add a dash of vegetable oil into the cake batter to make the cake moister. You can also choose to replace the butter with vegetable oil 1:1.
  • Make sure you grease the bundt cake pan with butter.
  • Let the bundt cake cool for about 10 minutes at a cooling rack and remove it from the tin.
  • Let it completely cool down before glazing and decorating.
  • You can replace the sour cream with Greek yogurt, plain yogurt, or creme fraiche.
  • You can replace the all-purpose flour with self-raising flour 1:1. If you choose to use self-raising flour leave out the baking powder.
  • You can store a covered bundt cake for 5 days in the refrigerator. A bundt cake out of the refrigerator can be stored for 2 days. 
  • A covered bundt cake can be stored in the freezer for up to three months. 


Calories: 385kcalCarbohydrates: 54gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 241mgPotassium: 72mgFiber: 1gSugar: 34gVitamin A: 562IUVitamin C: 6mgCalcium: 139mgIron: 2mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Keyword Bundt Cake, Cake, Easter, Lemon, Spring, Summer
Tried this recipe?Mention @fleurfoodie or tag #fleurfoodie!