Easter Bundt Cake Recipe

Mini bundt cakes topped with pink icing, pastel candy eggs, shredded coconut, and white flower decorations are displayed on a white cake stand—an adorable Easter bundt cake recipe perfect for your spring celebrations.

If you’re looking for an easy Easter bundt cake recipe, these adorable mini lemon bundt cakes are a perfect choice for celebrating the season. The combination of fresh lemon juice, lemon zest, and creamy Greek yogurt creates a soft, moist lemon bundt cake with bright citrus flavor in every bite. Finished with a delicate pastel glaze, these mini Easter bundt cakes are not only delicious but also make a beautiful spring dessert for Easter brunch, holiday gatherings, or a festive Easter dessert table.

Course Dessert

Cuisine American

Keyword bundt cakes, Easter cakes, easter desserts, easy lemon dessert recipe, Lemon Cake, lemon cake recipe, lemon desserts, mini bundt cakes, nothing bundt cake

Prep Time 15

Cook Time 18

Cool and Glazing Time 15

Total Time 48

Servings cakes

Calories 450kcal

Author Janine Waite

Equipment

1 mini bundt cake pan

Ingredients

Bundt Cake Batter

½ cup unsalted butter room temperature
¾ cup granulated sugar
2 large eggs room temperature
1 tbsp fresh lemon zest around 2 large lemons
2 tbsp fresh lemon juice
¾ cup plain Greek yogurt full-fat is best for moisture
1¼ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp vanilla extract
¼ tsp almond extract optional

Simple Lemon Glaze

2 cups powdered sugar
3 tbsp lemon juice
1 drop red or pink food dye

Toppings

shredded coconut optional
Cadbury chocolate eggs optional
daisy candies optional

Instructions

Cakes

Prep the Pan
Preheat oven to 350°F.Grease your mini bundt pan very well (especially the detailed areas). I like to brush melted butter into every nook and lightly dust with flour.
Cream Butter & Sugar
In a mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). This step helps create a soft texture.
Add Eggs & Extracts
Add eggs one at a time, mixing well after each.Mix in lemon zest, lemon juice, vanilla, and almond extract.
Add Greek Yogurt
Mix in the Greek yogurt until smooth. This is what gives the cake that rich, moist crumb.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture. Do not overmix — just until combined.
Bake
Spoon batter evenly into prepared mini bundt molds, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before carefully turning out onto a wire rack. To release the mini cakes, use a plastic knife and insert it around the edge of the cake mold. Make sure to go around the middle of the cake pan as well.

Icing

Add the Powdered Sugar
Place 1 cup powdered sugar in a small mixing bowl. If your powdered sugar has lumps, you can sift it first so the glaze turns out smooth.
Add the Lemon Juice
Pour in 2 - 3 tablespoons of fresh lemon juice and begin mixing. The fresh lemon juice gives the glaze a bright, fresh flavor that tastes so good with the lemon bundt cakes. The consistency you're shooting for is just a smidge runnier than toothpaste.
Mix Until Smooth
Whisk the glaze until it is smooth and free of lumps. If it seems too thick, add a little more lemon juice, about ½ teaspoon at a time.
Adjust If Needed
If the glaze is too thick, add a tiny bit more lemon juice. If it gets too runny, whisk in a little more powdered sugar until it reaches the right consistency.
Add Color if Desired
If you want a pretty spring look, stir in a tiny drop of food coloring to create a soft pastel shade. Mix well until the color is even.
Glaze the Cakes
Once the mini bundt cakes are completely cool, spoon or drizzle the glaze over the top of each cake. Let the glaze gently run down the sides and set before serving.

Nutrition