Easter bundt cake with lemon and white chocolate
Have you ever come across a cuter and more appetizing dessert for Easter? We don't think so! This dessert has everything to make your time enjoyable: an extra moist cake, a beautiful shape thanks to a bundt mold, a melting glaze, and adorable colorful eggs. Give it a try and don't forget to leave us your feedback in the comments!
Ingredients
Cake:
Frosting:
Materials
- Bundt cake mold (ours is silicone but it's optional)
- Electric mixer
Preparation
For the cake:
Whisk the eggs with the sugar for 5 minutes at maximum speed until they turn pale. Melt the butter with the white chocolate.
Add the cream and lemon zest and mix again. Then add the lemon juice and mix well.
Gradually incorporate the flour and baking powder while mixing until you obtain a smooth batter. Add the melted chocolate and butter and mix well.
Pour the batter into a greased bundt cake mold.
Bake in a preheated oven at 340°F (170°C) for 45 minutes. Check the doneness by inserting a toothpick: it should come out clean. Remove the cake from the oven and let it cool completely. If it has a bump, trim it.
Once the cake is unmolded and cooled, prepare the frosting. Whisk the cream cheese, icing sugar, and hot water until you have a smooth mixture.
Pour the frosting over your bundt cake, spreading it with a spatula if needed. We give you another topping idea in the observations at the end of the recipe!
Decorate with colorful chocolate eggs. And there you go!
Observations
The secret to a successful Bundt Cake is the addition of cream to the batter and monitoring the baking time.
You can top your bundt cake with a ganache: to do this, mix hot cream with chocolate and stir until you get a smooth texture.
If your bundt cake has risen well: that's normal, you can easily level it by cutting off the excess with a knife. You can taste your bundt cake before your guests arrive.
For decoration: you can add lemon zest, classic chocolate eggs, fruits...
