Easter lemon Bundt Cake with a special surprise
With Easter just around the corner, you might be looking at ways that you can celebrate with your family, and possibly get the young ones in the kitchen with you.
This Easter lemon bunt cake is not only delicious but has a special, and colourful surprise in the middle and is sure to put a smile on everyone’s dial at an Easter lunch celebration.
What you’ll need:
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs room temperature
1 teaspoon salt
2 teaspoons baking powder
3 cups unbleached all-purpose flour
1 cup of full cream milk
3/4 teaspoon lemon oil may use lemon zest from 2 medium lemons in place of the lemon oil
Pink lime green, and yellow gel food colouring.
Simple Lemon Syrup
1/3 cup freshly squeezed lemon juice
3/4 cup granulated sugar
1-1/2 cups confectioners’ sugar
2 to 3 Tablespoons freshly squeezed lemon juice.
Preheat oven to 180c.
Beat together the butter and sugar until fluffy and lightened in colour.
Add the eggs one at a time, beating well after each addition.
Add salt and baking powder; beat to combine.
Add the flour to the batter in three parts alternately with the milk, starting and ending with the flour. Mix until everything is well combined. Stir in the lemon oil or lemon zest.
Divide the batter into thirds.
Colour one pink, one green, and one yellow with gel food colouring.
Thoroughly grease a 10- to 12-cup Bundt pan. Spoon a layer of pink, green, yellow, pink, green, and yellow batter into the bottom of the pan.
Swirl with a butter knife. Tap pan several times on the counter to evenly distribute.
Repeat the first layer, but beginning where the pink and green meet on the bottom layer. Swirl with a toothpick. Tap to distribute evenly. Repeat for the third layer.
Bake at 180c for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
While the cake is baking, make the simple lemon syrup by stirring together the lemon juice and sugar. Microwave for about a minute, or heat over a burner briefly, stirring to dissolve the sugar. Set aside.
Place the pan upside down on a cooling rack set over a rimmed baking sheet.
Brush the lemon syrup all over the hot cake, both top and sides. Let it sink in, then brush on more syrup, continuing until all the lemon syrup is all used up.
Allow the cake to cool completely before glazing and serving.
To glaze the cake: Mix the confectioners’ sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable.