This confetti bundt cake is bright, buttery and scented with fresh lemon. I used bold, colorful Christmas sprinkles, but any sturdy, strongly colored sprinkles will work. For a simple finish I made a thick lemon icing from icing sugar and lemon juice, then scattered extra sprinkles on top. The photos here lean into a darker, moodier style—perfect if your kitchen light is low and you want a dramatic result on the plate.
CHRISTMAS CONFETTI BUNDT CAKE
| Serves | 10+ |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Thanksgiving |
INGREDIENTS
- 12 oz butter, softened
- 12 oz caster sugar
- 6 eggs
- Zest and juice of 2 lemons (use the juice of one for the cake and reserve the rest for the icing)
- 15 oz self-raising flour
- 4 oz icing sugar (for the glaze)
- 3 tablespoons sugar sprinkles, plus extra for decorating
NOTE
The baked cake can be frozen before adding the icing. Thaw fully before glazing.
DIRECTIONS
| 1. | |
| Preheat the oven to 170°C (approximately 340°F). Thoroughly butter and flour a bundt pan; you can also leave a thin ring of parchment in the bottom for easier removal. | |
| 2. | |
| With an electric mixer, beat the softened butter and caster sugar together until the mixture is pale and fluffy. | |
| 3. | |
| Add the eggs one at a time while continuing to mix on medium. Pause occasionally to scrape down the sides of the bowl so everything combines evenly. | |
| 4. | |
| Stir in the finely grated lemon zest and the juice of one lemon. | |
| 5. | |
| Stop the mixer and gently fold in the self-raising flour using a figure-of-eight motion. When the batter is almost combined, fold in the sprinkles carefully so they do not bleed too much into the batter. | |
| 6. | |
| As soon as the mixture comes together and the sprinkles are evenly distributed, stop folding and transfer the batter into the prepared bundt tin. | |
| 7. | |
| Bake for about 55–60 minutes, or until a skewer inserted into the cake comes out clean. Ovens vary, so check toward the end of the cooking time. | |
| 8. | |
| Allow the cake to cool inside the bundt tin. Once it has cooled sufficiently, turn it out onto a wire rack to cool completely. | |
| 9. | |
| Make the icing by combining the remaining lemon juice with icing sugar. Add a little water if needed to reach a smooth, pourable consistency—thicker icing will sit on the cake, thinner icing will run down the sides. | |
| 10. | |
| Pour the icing over the cooled bundt cake, allowing it to drizzle down the sides and into the center for an even finish. | |
| 11. | |
| Scatter additional sprinkles over the icing while it is still wet so they adhere. Allow the icing to set before slicing and serving. | |
This lemon confetti bundt is ideal for festive gatherings, birthdays, or a bright addition to an afternoon tea. It freezes well before icing, making it a handy make-ahead treat. When selecting sprinkles, choose varieties that are less likely to melt into the batter to preserve the distinct confetti look after baking. Enjoy warm slices on their own or with a dollop of whipped cream for extra indulgence.