Ultimate Lemon Bundt Cake Recipe with Cocoa Glaze & M&M’s

Last Updated on 2 months by Neha Deshmukh

Ultimate Lemon Bundt Cake Recipe with Cocoa Glaze & M&M’s

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s both impressive and relatively easy to make. Well, look no further! This Lemon Bundt Cake with a rich cocoa glaze and a sprinkle of M&M’s Easter Sundae is exactly that. I first made this for a spring gathering, and it was a total hit – everyone raved about the bright lemon flavor and the unexpected chocolatey glaze. It’s become a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any lemon cake. It’s wonderfully moist, bursting with fresh lemon flavor, and the cocoa glaze adds a delightful depth that balances the tartness perfectly. Plus, the M&M’s Easter Sundae on top? They just make it fun! It’s perfect for Easter, spring birthdays, or honestly, any time you need a little sunshine in your life. It serves about 10 people and takes around 45 minutes to bake, with about 15 minutes of prep time. It’s a medium-difficulty bake, but trust me, it’s worth it!

Ingredients

Here’s what you’ll need to create this lemon masterpiece:

• 3 cups (360g) all-purpose flour
• 2 teaspoons (10g) baking powder
• ¼ teaspoon (1g) baking soda
• 1 cup (226g) salted butter, softened
• 2 cups (400g) granulated white sugar
• 4 large eggs
• 1 teaspoon (5ml) lemon extract
• 2 teaspoons (10ml) vanilla extract
• ½ cup (120ml) fresh lemon juice
• 1 tablespoon (15ml) lemon zest
• ¾ cup (180ml) milk
• 2 cups (240g) powdered sugar
• ¼ cup (30g) cocoa powder
• 5-6 tablespoons (75-90ml) milk (for glaze)
• 2 teaspoons (10ml) vanilla extract (for glaze)
• ½ tablespoon (7g) unsalted butter (for glaze)
• ½ cup (approx. 60g) M&M’s Easter Sundae (for topping)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this cake turns out.

• Flour Varieties & Their Impact: I usually use all-purpose flour for this recipe, but you could experiment with cake flour for an even more tender crumb. If using cake flour, use the same amount (3 cups/360g).
• The Importance of Fresh Lemon Zest: Seriously, don’t skip the zest! It packs a huge lemon punch. Make sure to zest only the yellow part of the lemon, avoiding the white pith which can be bitter.
• Butter Temperature for Optimal Texture: Your butter needs to be softened, but not melted. You should be able to easily press a finger into it, but it should still hold its shape. This helps create a light and fluffy cake.
• Cocoa Powder Types & Flavor Profiles: I prefer Dutch-processed cocoa powder for the glaze because it has a smoother, less acidic flavor. But natural cocoa powder will work too!
• M&M’s Easter Sundae – A Unique Touch: I love the pastel colors of the Easter M&M’s for a spring vibe, but feel free to use any M&M’s you like!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan really well. I like to use baking spray with flour in it to ensure the cake comes out cleanly.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set this aside – we’ll need it later.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, lemon extract, lemon juice, and lemon zest. Your kitchen should be smelling amazing right about now!
6. Now, gradually add the flour mixture and milk to the wet ingredients, alternating between the two. Start and end with the flour mixture (about three additions of each). Be careful not to overmix – just combine until everything is incorporated.
7. Pour the batter into the prepared Bundt pan and spread it evenly.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

While the cake cools, let’s make the glaze!

1. In a bowl, whisk together the powdered sugar and cocoa powder.
2. Melt the butter in a double boiler or in the microwave in 30-second intervals.
3. Add the melted butter, milk (start with 5 tablespoons and add more if needed), and vanilla extract to the powdered sugar mixture. Stir until smooth and creamy.
4. Drizzle the glaze over the cooled cake and immediately sprinkle with the M&M’s Easter Sundae.

Expert Tips

• Don’t open the oven door frequently while the cake is baking, as this can cause it to sink.
• Make sure your Bundt pan is thoroughly greased. Trust me on this one!
• Let the cake cool completely before glazing, or the glaze will melt right off.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Lemon Bundt Cake Adaptation: Substitute the butter with vegan butter, the milk with plant-based milk, and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Lemon Bundt Cake Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency.
• Adjusting the Spice Level (Lemon Intensity): If you really love lemon, add another tablespoon of lemon zest!
• Festival Adaptations (Easter, Spring Celebrations): Use different colored M&M’s to match the occasion. You could also add edible flowers for a beautiful spring touch.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot tea or coffee is the perfect accompaniment.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions!

• Can I make this Bundt cake ahead of time? Yes! You can bake the cake a day or two in advance and store it tightly wrapped at room temperature. Glaze it just before serving.
• What’s the best way to prevent the cake from sticking to the pan? Thoroughly greasing and flouring the Bundt pan is key. Baking spray with flour is your friend!
• Can I use a different extract instead of lemon extract? You can, but it won’t have the same bright lemon flavor. Orange extract or lime extract would be good substitutes.
• How can I make the glaze thicker or thinner? Add more powdered sugar for a thicker glaze, or more milk for a thinner glaze.
• Can I substitute the M&M’s with another topping? Absolutely! Sprinkles, chopped nuts, or even a simple dusting of powdered sugar would be lovely.
• What type of flour is best for this recipe? All-purpose flour works great, but cake flour will give you a more tender crumb.
• Can this cake be frozen? Yes, you can freeze the cake (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before glazing.

Enjoy baking (and eating!) this delightful Lemon Bundt Cake! Let me know in the comments how it turns out for you. Happy baking!