Sunday, 5 April 2015

Easter Dessert Recipe

By: D'Arcy Murphy
If you want something sweet for a fresh-tasting Easter treat, try these mini lemon Bundt cakes. For recipes for a savoury meal, check out our recommendations from St. Patrick's Day.

The following recipe has been loosely adapted from Longo's Spring Magazine, 2012.


Cakes (yields about six mini cakes)

  • ½ cup butter, softened
  • 1¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup plain or vanilla yogurt
  • ½ cup buttermilk or sour milk (ie. milk with a tablespoon of lemon juice or vinegar left to stand for 15 minutes until curdled)


  • ¼ cup lemon juice  
  • 1½ cups granulated sugar
  • 2 tablespoons corn syrup


  1. Preheat oven to bake at 350°F
  2. With your mixer, combine the butter and sugar on medium speed for two minutes.
  3. Add in vanilla, eggs, lemon juice, and lemon zest.
  4. Add in remaining ingredients and blend on low speed for 1 minute. Then beat on medium speed for 2 minutes until well blended.
  5. Divide batter evenly into cake pan.
  6. Bake for 20-25 minutes or until cakes are golden brown and cake tester comes out clean.
  7. Cool for 10 minutes in the pan.
  8. Invert pan onto cooling rack and cool for at least 15 minutes.
  9. Prepare glaze while cakes are cooling. In a small saucepan over low heat, combine all of the glaze ingredients. Stir constantly until sugar dissolves, about 5 minutes.
  10. Remove from heat and let cool for 5 minutes.
  11. Brush glaze over cakes and top with Mini Eggs. Place cakes on a platter with Easter Grass for extra marks on presentation.

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