Easter Surprise Lemon Bundt Cake
A lemon bundt cake with a rainbow surprise inside.
Ingredients
Cake
- 8 oz Unsalted Butter room temperature
- 2 cups Granulated Sugar
- 4 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 cups All Purpose Flour
- 1 cup Whole Milk
- Zest of 2 Lemons
- Assorted Gel Food Colorings
Lemon Simple Syrup
- 1/3 cup Lemon Juice
- 3/4 cup Granulated Sugar
Lemon Glaze
- 1 1/2 Cups Confectioners' Sugar
- 3 Tbsp Lemon Juice
Instructions
Cake
- Preheat oven to 350F
- Beat together butter and sugar until fluffy.
- Add eggs one at a time, beating well after each.
- Add salt and baking powder and beat until combined.
- Add the flour and the milk in 3 batches. Alternate 1 cup flour, 1/3 cup milk, 3 times.
- Add The lemon zest and mix until all combined.
- Split the batter into 3 or 4 equal parts, depending how many colors you plan to use. Mix a different color into each portion until you get the color you want.
- Grease the bundt pan. Add about half of each color of cake batter to make the first layer of batter. Use a spatula or some other tool to swirl the colors around a bit.
- Add the rest of the batter(s) to make a second layer. Swill this one as well. Tap the pan a few times to even it out and remove any bubbles.
- Bake the cake for 50-60 minutes (until a toothpick comes out cleanly).
- While the cake bakes, make the simple syrup. Stir together the sugar and lemon juice in a small saucepan over low heat, until the syrup has dissolved.
- Remove the cake when done and let it rest/cool for 5 minutes. After 5 minutes brush the lemon simple syrup all over the cake. Use all of it, this gives the cake most of it's flavor.
- Let the cake cool completely.
Glaze
- Mix the confectioners' sugar and lemon juice together. You want the mixture so thick that it will just pour. Add more sugar if needed to get the consistency you want.
- Drizzle the glaze over the cake. Decorate with anything else you want. I added some small sugar flowers that added a nice touch.