Welcome to a delightful journey into the heart of springtime baking with our exquisite Easy Lemon Bundt Cake, elegantly adorned with a vibrant Pink Icing. As the days lengthen and nature awakens, there’s a unique joy in gathering with loved ones, and this cake is designed to be the perfect centerpiece for all your upcoming Spring bank holiday celebrations, garden parties, or simply a cherished afternoon treat. Its bright, zesty lemon flavor, combined with a tender crumb and a strikingly beautiful, naturally colored pink glaze, promises to enchant every palate and add a touch of whimsy to any occasion.
With Easter festivities now a sweet memory, we eagerly usher in the vibrant month of May! It feels almost surreal that May is already knocking on our doors, bringing with it a renewed sense of hope and rejuvenation. While recent unpredictable weather might tempt us to keep our winter coats close at hand, the spirit of May invariably brings a promise of sunshine, warmth, and blossoming beauty. This month, renowned for its fresh air, the intoxicating scent of blooming trees and flowers, and the general uplift in everyone’s mood, truly holds a special place in our hearts. It’s a time for lighter fare, brighter flavors, and more vibrant colors – all perfectly encapsulated in this lemon bundt cake.
For those of us in the UK, May is extra special, gracing us with not one, but two glorious bank holidays! These extended weekends offer precious opportunities to relax, unwind, and, most importantly, connect with friends and family. Imagine sunny afternoons spent in the garden, laughter echoing through the air, and a slice of this fragrant lemon bundt cake gracing every plate. It’s a picture-perfect scenario that inspires us to create something truly memorable. This recipe, designed for ease and maximum impact, is therefore ideal for your upcoming gatherings. The eye-catching pink icing isn’t just a treat for the eyes; it’s also crafted with a delightful “secret” ingredient that ensures a natural, stunning hue without any artificial additives.
So, what exactly is this captivating “secret” ingredient that gives our icing its lovely pink charm? It’s beetroot powder! This incredible natural dye is derived from dried beetroots and provides a beautiful spectrum of pinks, from a soft blush to a deep magenta, depending on the amount used. The best part? It imparts absolutely no beetroot flavor to the icing, making it a fantastic way to introduce natural color into your baking. You have complete control over the intensity of the pink; simply increase or decrease the powder to achieve your desired shade. If beetroot powder isn’t readily available, you can also opt for other natural pink dyes, such as a tiny bit of cranberry juice concentrate or even a small amount of pureed raspberries, strained to remove seeds. Beetroot powder is typically found in health food stores, specialty supermarkets, or conveniently online. I personally recommend exploring brands like Of The Earth Superfoods for high-quality options.
Do you recall my Lemon & Thyme Cake recipe from a few weeks back? If so, you might also remember my enthusiastic mention of the inspiring workshops I attended. These sessions were brilliantly led by two incredibly talented individuals: Aimee from Twigg Studios and Kimberly from The Little Plantation. Their expertise in food styling and photography was truly transformative. All attendees were fortunate enough to receive delightful goodie bags, and it was in one of these that I first encountered the magic of beetroot powder. Aimee, with her incredible artistic eye, demonstrated how to style cakes using fresh flowers, and the moment I saw her stunning creation – particularly her Chocolate Orange Cake with beet-dyed frosting – my heart was utterly captivated. That initial spark ignited the idea for a vibrantly pink icing on one of my own bakes, leading directly to the creation of this very bundt cake.
This Lemon Bundt Cake with Pink Icing recipe truly represents a beautiful fusion of inspirations. Firstly, Aimee’s stunning cake immediately planted the seed in my mind for a visually striking pink icing or frosting. Secondly, just a couple of weeks prior, I had been immersed in experimenting with traditional Polish Easter cakes, affectionately known as ‘babkas.’ These tender, often lemon-scented cakes, with their distinct tall and fluted shapes, held a special charm. Combining the elegant, naturally colored icing concept with the comforting, soft texture of a babka-inspired bundt cake felt like a natural evolution. The result is this delightful creation: a wonderfully soft cake infused with fragrant lemon zest, topped with a sweet, subtly tart pink icing. It’s a harmonious blend of tradition and modern flair, perfect for sharing. If there’s one golden rule I can impart for baking success, it’s to ensure all your ingredients are at room temperature. This is a lesson I learned the hard way; during one of my early attempts, cold milk straight from the fridge caused the melted butter to curdle, necessitating a complete restart. Trust me, it’s worth the small wait for perfectly emulsified batter and a superior cake texture.
So, make it a habit to take your refrigerated ingredients – butter, milk, lemon juice – out about an hour before you plan to start baking. This simple step ensures that all components blend smoothly, creating a homogeneous batter that bakes evenly and rises beautifully. Cold ingredients can cause melted fats to seize, leading to a lumpy batter and a denser, less desirable crumb. Room temperature ingredients, on the other hand, incorporate air more efficiently, resulting in a lighter, fluffier cake. This small act of patience will truly elevate your baking experience and guarantee a consistently perfect bundt cake every time.
Beyond the kitchen, I’ve also been exploring some darker backgrounds in my recent food photography. I find myself increasingly drawn to the ‘dark side’ aesthetic, reveling in the moody effects and dramatic contrasts it creates. For this particular post, I simply used a black foam board sourced from a craft shop, and I absolutely adore how the cake’s vibrant colors and the pink icing truly ‘pop’ against the deep backdrop. It’s been an interesting phase in my photography journey, as I strive to refine my unique style and find my authentic visual voice. Experimentation is key to growth, both in baking and in art.
However, I sincerely hope my photographic explorations won’t deter you from visiting this blog and discovering more of my delicious recipes! Your feedback is invaluable, so please don’t hesitate to share your thoughts in the comments section below. I love hearing from you and learning about your baking experiences. I hope this lemon bundt cake brings as much joy to your home as it does to mine.
And with that, I wish you all a truly wonderful, long weekend filled with good food, great company, and perhaps a slice or two of this delightful cake!
Xo A.
📖 Recipe: Luscious Lemon Bundt Cake with Pink Icing
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Lemon Bundt Cake with Pink Icing
Ingredients
- 4-5 tablespoon fine breadcrumbs (for dusting the baking tin)
- 200 g plain flour
- 100 g corn flour
- 200 g sugar
- 100 g dairy- free butter (plus extra for greasing)
- 3 teaspoon baking powder
- 2 teaspoon vanilla sugar
- 1 medium lemon (juice and zest)
- 280 ml dairy- free milk
- 30 g chopped pistachio nuts (optional)
For the icing:
- 250 g icing sugar
- 2-3 tablespoon lemon juice
- ½ teaspoon beetroot powder
Instructions
- Generously grease your chosen cake tin (a 2.4 L bundt heritage tin works wonderfully) with dairy-free butter. Then, thoroughly dust the inside of the tin with fine breadcrumbs or flour. Ensure the coating is even and shake off any excess to prevent sticking and achieve a perfect cake release.
- In a small saucepan, gently melt the dairy-free butter. Once melted, remove it from the heat and set it aside to cool slightly to room temperature. This prevents it from curdling with other ingredients.
- In a large mixing bowl, whisk together the plain flour, corn flour, baking powder, and both types of sugar until they are well combined and there are no visible lumps.
- Gradually add the cooled melted butter, dairy-free milk, fresh lemon juice, and fragrant lemon zest to the dry ingredients. Mix everything together using a wooden spoon or a hand-held mixer until a smooth, uniform batter forms. Be careful not to overmix, as this can lead to a tough cake.
- Pour the prepared cake batter into your greased and floured bundt tin. Bake in a preheated oven at 190°C (375°F) for approximately 35-40 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean.
- Once baked, remove the bundt cake from the oven and let it cool in the tin for about 15 minutes. This allows the cake to firm up slightly before you attempt to invert it. Carefully turn the cake out onto a wire cooling rack to cool completely. Ensure it’s fully cooled before adding the icing.
To make the pink icing:
- In a medium bowl, combine the icing sugar with 2-3 tablespoons of lemon juice. Whisk until you achieve a smooth, slightly thick consistency. If it’s too thin, it will run off the cake; too thick, and it won’t drizzle easily. Gradually add the beetroot powder and mix thoroughly until the icing is a uniform pink color. Once the cake is completely cool, pour or drizzle the vibrant pink icing over the top. For an optional decorative touch and added texture, sprinkle with some chopped pistachio nuts before the icing sets.
Please note that all my recipes are developed and tested using metric grams for precision. I highly recommend using digital scales for the most accurate and consistent baking results. While I have provided a conversion to US customary measurements within the recipe, please be aware that I have not personally tested the recipe using these conversions.
Notes
Nutrition
