Easter Lemon & Vanilla Bundt Cake
Celebrate Easter with this delightful Lemon & Vanilla Bundt Cake! Bursting with citrusy freshness and a hint of warm vanilla, it's the perfect festive dessert for spring gatherings.
Gareth Mullins
Gareth Mullins
Recipe - Buncrana - Kavanagh's
Easter Lemon & Vanilla Bundt Cake
Prep Time20 Minutes
Servings6
Cook Time60 Minutes
Ingredients
250g granulated sugar
180g brown sugar
180g butter, at room temperature
2 tsp vanilla extract
4 eggs
750g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground allspice
375ml whole milk
100g SuperValu Lemon Curd
250g icing sugar
Zest of 1 orange
30ml orange juice
80g pistachios, chopped
Directions
Ingredients
- 250g granulated sugar
- 180g brown sugar
- 180g butter, at room temperature
- 2 tsp vanilla extract
- 4 eggs
- 750g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Spices for the Cake
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground allspice
- 375ml whole milk
- 100g SuperValu Lemon Curd
For the Icing
- 250g icing sugar
- Zest of 1 orange
- 30ml orange juice
- 80g pistachios, chopped
Method
- Preheat the oven to 175°C. Generously butter and flour the interior of the Bundt pan, then shake out any excess flour.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes.
- Add the vanilla extract and eggs one at a time, beating well on medium speed after each addition until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- With the mixer on low speed, add one-third of the flour mixture to the butter-and-sugar mixture, followed by half of the milk. Continue alternating between flour and milk until everything is incorporated.
- Scrape down the sides and bottom of the bowl with a spatula and beat the batter on high speed for 20 to 30 seconds until fully mixed.
- Pour half of the batter into the prepared Bundt pan. Swirl in the lemon curd, then add the remaining batter.
- Bake for about 60 minutes, or until the cake begins to pull away from the edges of the pan and a skewer inserted into the center comes out clean.
- Let the Bundt cake cool in the pan for 10 minutes, then gently invert it onto a cooling rack to cool completely.
For the icing
- In a bowl, sift the icing sugar and add the orange juice. Whisk until you have a smooth, runny icing with no lumps.
- Once the cake is completely cooled, pour the icing over the top. Zest the orange over the cake and sprinkle with the vibrant green chopped pistachios.
20 minutes
Prep Time
60 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Granulated Sugar (1 kg)
€1.75€1.75/kg
SuperValu Demerara Brown Sugar (500 g)
€0.80€1.60/kg
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
Dr. Oetker Madagascan Vanilla Extract (35 ml)
€2.35€0.07/ml
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
Dr. Oetker Bicarbonate Of Soda (200 g)
€2.05€10.25/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Cinnamon (32 g)
€0.85€26.56/kg
Schwartz Whole Nutmeg (25 g)
2 for €4.50
€3.05€122.00/kg
Not Available
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
Not Available
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Large Loose Oranges (1 Piece)
6 for €2.50
€0.60
SuperValu Chilled Not From Concentrate OJ Smooth (1 L)
€2.25€2.25/l
Not Available
Recipe
Ingredients
- 250g granulated sugar
- 180g brown sugar
- 180g butter, at room temperature
- 2 tsp vanilla extract
- 4 eggs
- 750g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Spices for the Cake
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground allspice
- 375ml whole milk
- 100g SuperValu Lemon Curd
For the Icing
- 250g icing sugar
- Zest of 1 orange
- 30ml orange juice
- 80g pistachios, chopped
Method
- Preheat the oven to 175°C. Generously butter and flour the interior of the Bundt pan, then shake out any excess flour.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes.
- Add the vanilla extract and eggs one at a time, beating well on medium speed after each addition until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- With the mixer on low speed, add one-third of the flour mixture to the butter-and-sugar mixture, followed by half of the milk. Continue alternating between flour and milk until everything is incorporated.
- Scrape down the sides and bottom of the bowl with a spatula and beat the batter on high speed for 20 to 30 seconds until fully mixed.
- Pour half of the batter into the prepared Bundt pan. Swirl in the lemon curd, then add the remaining batter.
- Bake for about 60 minutes, or until the cake begins to pull away from the edges of the pan and a skewer inserted into the center comes out clean.
- Let the Bundt cake cool in the pan for 10 minutes, then gently invert it onto a cooling rack to cool completely.
For the icing
- In a bowl, sift the icing sugar and add the orange juice. Whisk until you have a smooth, runny icing with no lumps.
- Once the cake is completely cooled, pour the icing over the top. Zest the orange over the cake and sprinkle with the vibrant green chopped pistachios.