Easter Lemon Bundt with Sweet Citrus Glaze

Bright, elegant, and effortlessly beautiful—this lemon Bundt cake is the perfect centrepiece for your Easter table.

Ingredients

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 eggs
• 1 tbsp vanilla extract
• Zest of 2 lemons
• ⅓ cup fresh lemon juice
• 1 cup buttermilk

For the glaze:

• 1 cup icing sugar
• 2–3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla and lemon zest.
5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir in lemon juice.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes, until a toothpick inserted into the centre comes out clean.
8. Let cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
9. Whisk glaze ingredients until smooth and drizzle over the cooled cake.