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Lemon Bundt Cake with Cadbury Eggs

A bright lemon bundt cake dotted with Mini Cadbury eggs offers a charming combination of citrus freshness and nostalgic sweetness.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Tea Time
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup salted butter, softened at room temperature
  • 2 cups granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 4 large eggs
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons fresh lemon juice or extract
  • Zest of 1 lemon
  • 1 cup Mini Cadbury Chocolate Eggs, chopped
Glaze Ingredients
  • 2 cups powdered sugar
  • 2 to 4 tablespoons milk
  • 2 tablespoons melted butter, cooled
  • 1 teaspoon fresh lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a bundt pan with non-stick cooking spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, and baking soda.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add oil, vanilla, lemon juice, and lemon zest; mix until smooth.
  5. Add eggs one at a time, mixing until incorporated between each.
  6. Alternately add buttermilk and flour mixture in three increments, mixing just until combined.
  7. Fold in chopped Mini Cadbury Chocolate Eggs.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 45 to 50 minutes.
  2. Let the cake cool for 30 minutes before inverting onto a rack to cool completely.
Glazing
  1. Whisk together powdered sugar, milk, melted butter, and lemon juice until smooth.
  2. Drizzle the glaze over the cooled bundt cake and sprinkle with extra chopped Mini Cadbury Eggs.
Serving
  1. Serve slices on thin porcelain plates with a dusting of powdered sugar or an edible blossom.

Notes

Store wrapped loosely in plastic or in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.