Spring Picnic Lemon Cake: The BEST Ever Easy Recipe!

Spring picnic lemon cake. The words alone evoke sunshine, laughter, and the sweet zest of life. This spring picnic lemon cake isn't just a dessert; it's a memory waiting to be made, a slice of pure joy perfect for sharing under the blooming trees. I remember baking a similar cake with my grandmother every spring, and the scent of lemon still brings a smile to my face.

Why You Will Love This spring picnic lemon cake Recipe

This spring picnic lemon cake recipe is what happens when comfort meets sunshine and simplicity. It’s incredibly easy to make, even if you’re not a seasoned baker. Imagine a tender, moist cake bursting with bright lemon flavor, the kind that makes you close your eyes and savor every bite. This cake is perfect for taking to a Follow us on Pinterest. It’s a crowd pleaser, guaranteed to disappear in minutes.

What makes this cake truly special is its versatility. It’s equally delightful enjoyed with a simple dusting of powdered sugar, a rich lemon glaze, or even a dollop of fresh whipped cream. Plus, it stays moist for days, making it ideal for packing in your picnic basket or enjoying over several after dinner treats. And if you want another recipe perfect for spring, try these Spring Baking Bars.

Ingredients Needed for This spring picnic lemon cake Recipe

Here’s what you’ll need to whip up this delightful spring picnic lemon cake:

• For the Cake:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice
  • Zest of 2 lemons

• For the Lemon Glaze:

  • 2 cups powdered sugar
  • ¼ cup fresh lemon juice
  • 1 tablespoon milk (optional, for thinner glaze)

How to Make This spring picnic lemon cake Recipe

Follow these simple steps to bake the perfect spring picnic lemon cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. I like to use an electric mixer for this; it makes things super easy.

4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, combine the buttermilk and lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
7. Stir in the lemon zest. Now you know what to bake for Spring Vegetable Lemon Cake.

8. Pour the batter into the prepared baking pan and spread evenly.

9. Bake for 25 30 minutes, or until a wooden skewer inserted into the center comes out clean.

10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

11. Prepare the Lemon Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add milk if you prefer a thinner glaze.

12. Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving.

How to Serve This spring picnic lemon cake Recipe

This spring picnic lemon cake is wonderful on its own, but here are some serving suggestions to elevate your experience:

• Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish with fresh berries, such as raspberries, blueberries, or strawberries, for a pop of color and flavor.
• Pair it with a refreshing glass of iced tea or lemonade.
• Consider serving with other pastries such as Mothers Day Breakfast Lemon Cake.

How to Store This spring picnic lemon cake Recipe

Proper storage will keep your spring picnic lemon cake tasting fresh and delicious:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: No reheating is necessary! This cake is best enjoyed at room temperature.
• Shelf Life: At room temperature, the cake will stay fresh for about 2 days if stored in an airtight container.

Tips to Make This spring picnic lemon cake Recipe

Here are a few tips to ensure your spring picnic lemon cake turns out perfectly every time:

• Ingredient swaps: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
• Success tips: Make sure your butter is properly softened so it mixes well with the sugar.
• Common mistakes to avoid: Overmixing the batter can result in a tough cake, so mix until just combined.
• Pro tips for best results: Use fresh, high quality lemon juice and zest for the best flavor.

Helpful Notes for This spring picnic lemon cake Recipe

A few extra notes to keep in mind:

• Lemon Juice: Bottled lemon juice can work in a pinch, but fresh lemon juice provides a much brighter and more vibrant flavor.
• Lemon Zest: Be sure to only zest the yellow part of the lemon peel, as the white pith can be bitter.
• Baking Pan: While a 9×13 inch pan is recommended, you could also use two 8 inch round cake pans. Adjust baking time accordingly.
• Mix ins: Consider adding poppy seeds to the batter for a delightful texture and visual appeal.

Variation of This spring picnic lemon cake Recipe

Spice up your spring picnic lemon cake with these fun variations:

• Seasonal twists: Add fresh berries or chopped rhubarb to the batter for a seasonal twist.
• Optional versions: Try adding a swirl of raspberry jam to the top of the cake before baking.
• Creative modifications: For a richer flavor, use brown butter in the cake batter. Its nutty flavor is a delightful accent to the brightness of the lemon.

Frequently Asked Questions

Conclusion

I hope you enjoy making this spring picnic lemon cake as much as I do. Its bright, cheerful flavor and simple preparation make it the perfect dessert for any occasion. So go ahead, bake a cake, pack a picnic, and create some beautiful memories. Let me know if you have any questions, and please share your photos if you try this spring picnic lemon cake recipe!

Spring Picnic Lemon Cake: The BEST Ever Easy Recipe!

This Spring Picnic Lemon Cake recipe will become your go to dessert. It is moist, filled with lemon flavor and best of all, simple to make.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American

Nutrition:

Calories: 350
Protein: 3g
Carbs: 50g
Fat: 15g

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ¼ cup fresh lemon juice
• Zest of 2 lemons
• 2 cups powdered sugar
• ¼ cup fresh lemon juice
• 1 tablespoon milk (optional, for thinner glaze)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. I like to use an electric mixer for this; it makes things super easy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, combine the buttermilk and lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
7. Stir in the lemon zest.
8. Pour the batter into the prepared baking pan and spread evenly.
9. Bake for 25 30 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11. Prepare the Lemon Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add milk if you prefer a thinner glaze.
12. Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving.

Notes

• Be sure to use fresh lemon juice for best flavor.
• Refrigerate for up to 5 days.
• Freeze for up to 2 months.
• Add poppy seeds for a textural variation.