Our Family Favourite Lemon Spring Easter Cake
Celebrate the arrival of spring with our Family Favourite Lemon Spring Easter Cake, a bright and zesty dessert that’s perfect for Easter or any warm-weather gathering. This moist, tender cake is infused with the fresh flavors of lemon juice and zest, creating a delightful citrus burst in every bite. Topped with a rich, tangy cream cheese frosting and optionally enhanced with a hint of sunny yellow food coloring, this two-layer showstopper is as beautiful as it is delicious. Quick and easy to prepare in under an hour, it’s the perfect centerpiece for your holiday table. Garnish with lemon slices, edible flowers, or pastel sprinkles for a festive touch, and get ready to wow your guests with this timeless spring treat! Keywords: spring lemon cake, Easter dessert recipe, easy lemon cake, citrus layer cake, cream cheese frosting
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.25 cups fresh lemon juice
- 2 tablespoons lemon zest
- 1 cups whole milk
- 2 cups powdered sugar
- 8 ounces cream cheese
- 0.5 cups unsalted butter (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 2 drops yellow food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter (for frosting) together until smooth and creamy.
Gradually add the powdered sugar, beating until well combined. Mix in the lemon juice and yellow food coloring, if using.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Decorate with lemon slices, edible flowers, or pastel-colored sprinkles to celebrate the season.
Slice and serve your delightful Lemon Spring Easter Cake. Enjoy!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 47.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
