Easter Surprise Lemon Bundt Cake

Brighten your Easter season with this rich and moist Easter Surprise Lemon Bundt Cake. It feels like springtime and tastes amazing under a layer of lemon glaze. Every piece is a surprise. 

The actual cake is adapted from King Arthur’s Lemon Bliss Cake recipe of the year. If it looks somewhat familiar, it’s because of the resemblance to the Mardi Gras Lemon Bliss Bundt Cake that I made earlier this year.

That cake was such fun that I thought I would use Easter’s pastel colors for the surprise inside!

Making the Easter Surprise Lemon Bundt Cake

1. I used the following ingredients: Unsalted butter, sugar, eggs, salt, baking powder, all-purpose flour, milk, lemon oil (I could have used lemon zest instead of lemon oil), lemons, and confectioners’ sugar. I used the Easter colors of pink, green, and yellow to color the cake batter.

2. First, I beat the butter and sugar on high until the mixture was light and fluffy.

3. Then, I added the eggs, one at a time, beating well after each addition.

4. Next, I added the salt and baking powder and beat the mixture to combine the ingredients.

5. I alternated the addition of the flour and the milk, beating the batter until it was smooth. Finally, I added the lemon oil and beat the mixture until the lemon oil was well combined.

Marbling The Bundt Cake

I used Susan’s technique to produce the marbling. 

First, I divided the batter into thirds by weight. I had about 48 ounces of batter, so each third was 16 ounces. Yes, I’m a geek when it comes to baking. I weigh everything! Next, I sprayed the bundt pan with nonstick baking spray.

I used ice cream scoops to scoop a layer of different colors of batter into the bundt pan. Then, I used a butter knife to swirl or marble the colors together.

I gave the pan a couple of taps on the counter to make sure that the batter was fully distributed.

Next, I formed a second layer of the batter, making sure that I added the different colors of the batter in the middle of where the two colors of the first layer came together.

Because I wanted a more subtle swirl, I used a toothpick to marble the second layer. I repeated the process for the third and final layer.

I popped the cake into a preheated 350°F oven for about 55 minutes until a toothpick inserted in the center came out clean.

Finishing The Bundt Cake

After I took the cake out of the oven, I inverted it onto a wire cooking rack that I had set over a rimmed baking sheet. It came right out of the pan.

While the cake was still hot, I brushed it all over with a simple lemon syrup that I made by heating together lemon juice and sugar.

I let the cake cool completely before I spooned on the lemon glaze, which was a mixture of confectioners’ sugar and lemon juice.

When I cut into the cake, I saw the amazing pastel-swirled designs.

Every piece is a bit different. On top of that, the Easter Surprise Lemon Bundt Cake tastes incredible. Yum!

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Recipe