Nothing says spring like lemon cake. Bundt cakes are great for family parties and gatherings, and I know that they look difficult but they really are not. My Lemon Bundt Peeps Cake is a great addition to any party. And while the peeps don’t really add any flavor they make a cool colored swirl in the cake and a yummy candy crust on the bottom. Happy spring everyone.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a bundt pan, a few medium bowls, a large spoon or scooper, a rubber spatula, a small sauté pan, a microplane or fine box grater, a hand or stand mixer, the stove and the oven.
If you are not allowed to use the oven, stove, mixer, or grater by yourself you can ask an adult for help.
ChefElla’s Lemon Bundt Peeps Cake (about 10-12 servings)
Peeps Lemon Cake
1 Cup Butter, Unsalted, Room Temperature (2 Sticks)
-You will need a little extra butter to coat your bundt pan.
2 ¼ Cups Sugar, Granulated
6 ea. Eggs, Large
1 Tbl. Lemon Zest (About 2 Lemons)
3 Cups AP Flour
2 tsp Baking Powder
1 tsp Salt, Kosher or Sea
1 Cup Mascarpone Cheese (1-8oz. Container)
½ Cup Milk, Whole, Skim or Milk Alternative
1 pkg Pink, Blue, Aqua or Purple Peeps, Chicks or Rabbits (About 15 pieces)
¾ Cup Sugar, Granulated
¼ Cup Water
2 Tbl. Lemon Juice, Fresh Squeezed (Juice the lemons you took the zest from.)
1 ½ Cup Powdered Sugar
2-3 Tbl. Lemon Juice, Fresh Squeezed
3. Preheat oven to 350F.
4. Begin by using your microplane or fine box grater to zest your lemons. Grate your lemons gently. The idea is to remove the yellow outside of the lemon skin just down to the white. You really do not want the white of the lemon rind because it is bitter. Set your lemon zest aside for later. Cut your lemons in half and squeeze the juice into a small bowl for later. Remove any seeds that may go into the juice.
5. To make your peeps lemon cake add butter and sugar to your mixing bowl. Using the paddle attachment cream your butter and sugar on speed 2-3 for 3-5 minutes. Stop once during the process and scrape the bottom and sides of the bowl to make sure all of the sugar and butter are mixed well. The butter and sugar are creamed when the mixture turns a lighter color and spreads evenly when the paddle mixes it.
6. Add one egg to the bowl. Mix on speed 1-2. As each egg is mixed into the butter, add another egg. After you have added all of your eggs, turn off the mixer, and scrape the bottom and sides of the bowl. Add the lemon zest and mix for another 15-20 seconds.
7. In a clean dry bowl mix the flour, salt, and baking powder with a fork. Add 1/3 of the flour mix to the wet ingredients and mix for 10-15 seconds until the flour is just incorporated into the wet ingredients. Add 1/3 of the mascarpone and mix for 10-15 second until it is just incorporated. Repeat the process until all of the flour and mascarpone are gone.
8. Add the milk and mix until just incorporated into cake batter.
9. Grease your bundt pan by rubbing butter all over the inside of the pan. It is important that you use room temperature butter and not melted butter. Make sure you get the butter in all of the grooves of the pan.
10. Scoop ½ of the batter into the pan and even it out. Take ½ of your peeps and stick them into the batter. Take the other ½ of the peeps and place them on top of the other peeps. Scoop the remainder of the batter on top of the peeps and even out the batter. You may see a little of the peeps. That is ok because this will be the bottom of the cake.
11. Bake the cake for 50-60 minutes. As the cake bakes you may see some bubbling coming from the cake. It is ok. It is just the peeps cooking through the cake. This will make a very tasty candy base to your cake. Check your cake after 50 minutes. Insert a thin knife or toothpick into the cake. If it comes out clean, then remove the cake from the oven, and let it cool for 30 minutes. If it comes out with batter on it bake for another 3-5 minutes and check again.
12. While your cake is baking, place your small sauté pan on the stove, on medium heat. To make the Lemon Syrup add the sugar and water to the pan. Mix slowly to keep the sugar from browning. When the sugar and water turn clear remove from the heat. Let the syrup sit for 10 minutes. Add one tablespoon of the lemon juice and taste. If it tastes good to you then you are done. If you like a stronger lemon flavor add more juice until it is to your liking. Set aside for later.
13. To make the Lemon Glaze add powdered sugar and ½ of the lemon juice. Mix well with a whisk or fork. The powdered sugar should begin to melt and form your glaze. If it tastes good to you then you are done. If you like a stronger lemon flavor add more juice until it is to your liking. Set aside for later.
14. After you cake has cooled for 30 minutes take a spoon or spatula and loosen any part of the cake base that is sticking to the pan. Place a cake plate over the bottom of the bundt pan and turn the cake over. The cake should come out cleanly from the bundt pan. If it does not give it a few more minutes and tap the top and side of the pan with a wooden spoon to loosen the cake.
15. Remove the bundt pan. Brush or spoon the lemon syrup over the top and sides of the cake. Spoon or pour glaze over the top of the cake evenly. Let the cake sit for 5 minutes so the glaze can set.
ChefElla’s helpers can help by:
Measuring the ingredients
Help to run the mixer
Cut the butter with a butter knife
Make the lemon glaze
Put the peeps in the batter
Older helpers can help by:
Adding and mixing the ingredients in the mixer
Zesting the lemons
Juicing the lemons
Putting the batter in the bundt pan