Updated: 03/22/2016 3:50 PM | Print Story |  Email

Easter Bundt Cakes

The Minnesota classic, bundt cake!  It’s an easy and light spring dessert but let’s layout some honesty, they can look pretty boring.  Cake Decorator and Baking Instructor, Nancy Burgeson stops by the TCL kitchen to show ways to make this dessert so beautiful it could be a center piece on your Easter table.


Citrus Bundt Cake

(bakes one 10 inch bundt cake)

1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking soda
1-1/2 tsp lemon zest
1-1/2 tsp lime zest
1-1/2 tsp orange zest
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
2 Tbsp. fresh orange juice
1 cup sour cream

Preheat oven to 325 degrees.  Spray a 10 cup bundt pan with nonstick baking spray with flour.  Set aside.

In a large bowl, beat butter and sugar at medium speed with electric mixer until light and fluffy.  Add eggs one at a time, beating well after each addition.

In a medium bowl, combine flour, baking soda, and zests.  Gradually add to butter mixture, beating until combined.  Add juices and sour cream, beating until well mixed.  Spoon batter into prepared pan.

Bake until a wooden pick inserted near the center of the cake comes out clean, 65-70 minutes. Let cake cool in pan for 10 minutes.  Remove from pan and let cool completely on a plate or wire rack.  Drizzle with citrus glaze.


Citrus Glaze

2 cups powdered sugar
½ tsp lemon zest
½ tsp lime zest
½ tsp orange zest
¼ cup fresh orange juice

Combine all ingredients in a small bowl stirring until well blended.  Drizzle over cooled cake



Flowers/frosting or glaze

a large chocolate bunny in edible grass/frosting or glaze

fluffy net bow/frosting or glaze

Boiled eggs with coconut tinted green grass


Nancy is currently teaching several "Move over cupcake the Bundt cake is here to stay"  in the Twin Cities.  Check your local community education program for dates and times.