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This lemon Easter bundt cake is the perfect centrepiece for your Easter table. Light, fragrant, moist and delicately crumbly, it has everything you could want from a classic Easter Bundt cake. I’m sure you’ll find yourself baking it long after Easter is over! Bright citrus flavours make it especially delicious in spring.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the lemon Easter bundt cake:<\/span><\/p>\n

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• 4 large eggs<\/li>\n
• 180 g caster sugar<\/li>\n
• 120 g plain flour<\/li>\n
• 120 g cornflour<\/li>\n
• 200 g butter<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• finely grated zest of 1 lemon<\/li>\n
• juice of \u00bd lemon<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Melt the butter in a small saucepan and leave to cool slightly. It should still be warm when added to the batter.<\/p>\n

  Place the eggs and sugar into the bowl of a stand mixer. Whisk on high speed until the mixture is very pale, thick and tripled in volume. This will take about 7\u201310 minutes in a stand mixer or 10\u201315 minutes with a hand mixer. When lifted, the mixture should fall in a thick ribbon and remain visible on the surface for a few seconds. Sift the flour, cornflour and baking powder directly into the egg mixture. Gently fold together with a spatula until just combined. Add the lemon zest, lemon juice and warm melted butter, then gently fold until incorporated.<\/p>\n

  Grease and flour a 2.1-litre Bundt tin. Pour the batter into the prepared tin and level the surface.<\/p>\n

  Bake at 175\u00b0C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake in the tin for 15 minutes, then carefully turn it out onto a wire rack to cool completely.<\/p>\n

  Ingredients for the lemon icing:<\/span><\/p>\n

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  • 120 g icing sugar<\/li>\n
  • 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)<\/li>\n<\/ul>\n

    Place the icing sugar and lemon juice into a small bowl and mix with the back of a spoon until smooth. If the icing is too runny, add more icing sugar. If it is too thick, add a little more lemon juice.<\/p>\n

    Drizzle the icing over the cooled cake before serving.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Recipe source: Marlena Gotuje<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    This lemon Easter bundt cake is the perfect centrepiece for your Easter table. Light, fragrant, moist and delicately crumbly, it has everything you could want from a classic Easter Bundt cake. I’m sure you’ll find yourself baking it long after Easter is over! <\/p>\n","protected":false},"author":1,"featured_media":17248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81],"tags":[94],"duration":[],"tag_group":[],"class_list":["post-17246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","tag-lemon-lime"],"acf":[],"yoast_head":"\n