Easter Wreath Bundt Cake Recipe

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

Easter Wreath Bundt Cake recipe

Lemon poppy seed bundt cake

1. Preheat the oven to 350°F (180°C).
2. 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.
3. 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.
4. Mix in 4 eggs one a time to prevent  the mixture from curdling.
5. Mix in 2 tsp vanilla.
6. Slowly add 1/3 cup lemon juice, 2 tbsp lemon zest, and 1/4 cup oil.
7. 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.
8. Butter and flour a bundt mould. Pour the batter into the mould and evenly spread it around.
9. Bake at 350°F for 55 minutes or until a toothpick inserted into the cake comes out clean.
10. Remove from the oven and cool in the pan on a wire rack for 30 minutes.
11. Then invert the cake onto a wire rack to finish cooling. Let cool completely before moving on to the next step.

Lemon glaze

1. Add 1 cup icing sugar and 2 tbsp lemon juice to a bowl and mix until fully combined.
2. Place a piece of parchment paper under the wire rack to catch any glaze that falls off.
3. Pour the lemon glaze evenly over the cake and allow to harden for 15 minutes.

Vanilla frosting

1. Whip 1 cup butter and 1/2 tsp salt in the bowl of a stand mixer fitted with a paddle attachment.
2. Add in 1 lb icing sugar in several batches and mix until combined.
3. Add 2 tbsp heavy cream while mixing then add the vanilla. Beat until you have an even, fluffy consistency.
4. 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.
5. 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.
6. Wrap the cling film tightly around the buttercream, creating a sausage shape with each color.
7. 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.
8. Pour the green frosting into its own smaller piping bag fitted with a leaf piping tip.

Assemble the Easter wreath bundt cake

1. Pipe flowers atop the glazed lemon poppy seed bundt cake, one color at a time.
2. Pipe leafs in spaces between flowers or anywhere else you wish to add some green.
3. Add mini eggs in remaining spaces or atop flowers.
4. 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.