I am in a roll with all those Easter recipes and really enjoying it. Not so long ago, while perusing Pinterest for inspiration, I saw a picture of an Easter wreath bundt cake. It was so pretty, so I had to try and make it. Now, this cake specifically requires some piping skills (that I may not have had at the time). Thus, this cake turned out to be a great baking challenge for me!
I knew a lemon poppy seed bundt cake would be the perfect base for this Easter wreath and so it was! As a matter of fact, lemon is one of my favorite ingredients to use in baking and I have baked plenty of cakes using it! It is also the first time I used Russian piping tips and made bi-color buttercream. A lot of skills were tested if not acquired but I am pretty pleased with the results of my efforts.
To sum up, this Easter wreath bundt cake was the culmination of some of my favorite things: spring, blooms and lemon.
Ingredients and equipment
Lemon poppy seed bundt cake |
Lemon glaze | Vanilla frosting | Equipment |
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Easter Wreath Bundt Cake recipe
Lemon poppy seed bundt cake
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Preheat the oven to 350°F (180°C).
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In a mixing bowl, whisk together the 2 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 3 tbsp poppy seeds. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup butter and 2 cups sugar until light and fluffy.
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Mix in 4 eggs one a time to prevent the mixture from curdling.
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Mix in 2 tsp vanilla.
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Slowly add 1/3 cup lemon juice, 2 tbsp lemon zest, and 1/4 cup oil.
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Alternate mixing the flour mixture and 1 cup sour cream into the wet ingredients. Start with the flour and end with the flour. Mix until just combined.
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Butter and flour a bundt mould. Pour the batter into the mould and evenly spread it around.
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Bake at 350°F for 55 minutes or until a toothpick inserted into the cake comes out clean.
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Remove from the oven and cool in the pan on a wire rack for 30 minutes.
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Then invert the cake onto a wire rack to finish cooling. Let cool completely before moving on to the next step.
Lemon glaze
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Add 1 cup icing sugar and 2 tbsp lemon juice to a bowl and mix until fully combined.
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Place a piece of parchment paper under the wire rack to catch any glaze that falls off.
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Pour the lemon glaze evenly over the cake and allow to harden for 15 minutes.
Vanilla frosting
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Whip 1 cup butter and 1/2 tsp salt in the bowl of a stand mixer fitted with a paddle attachment.
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Add in 1 lb icing sugar in several batches and mix until combined.
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Add 2 tbsp heavy cream while mixing then add the vanilla. Beat until you have an even, fluffy consistency.
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Divide the buttercream between five bowls. Color one with pink food coloring, one with light blue food coloring and one with yellow food coloring; and the last one with green and yellow food coloring. Leave the buttercream in the fifth bowl white.
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Spread the white buttercream out onto 3 bits of cling film and then spread each color out in a line directly atop and in the middle of the white buttercream.
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Wrap the cling film tightly around the buttercream, creating a sausage shape with each color.
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Snip one end of the cling film to expose the buttercream and feed each of the cling film buttercream sausages into a piping bag fitted with a different Russian piping tips.
- Pour the green frosting into its own smaller piping bag fitted with a leaf piping tip.
Assemble the Easter wreath bundt cake
- Pipe flowers atop the glazed lemon poppy seed bundt cake, one color at a time.
- Pipe leafs in spaces between flowers or anywhere else you wish to add some green.
- Add mini eggs in remaining spaces or atop flowers.
- Enjoy!
What do you think of this lemon poppy seed Easter wreath bundt cake? Will you give this recipe a go? Have you ever baked something similar before? Or used Russian piping tips?
Thanks a lot for stopping by. I hope you liked this post.
See you soon,
Love,
Corinne.