Easter Dessert Lemon Cake: The Easiest Recipe EVER

January 9, 2026

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Easter dessert lemon cake is the perfect bright and cheerful treat to celebrate the spring season. This isn’t just any cake; it’s a sunshine filled slice of joy, packed with zesty lemon flavor and a tender crumb that practically melts in your mouth. Looking for a simple showstopper? This easy to follow recipe delivers on flavor, texture, and presentation. You’ll be making this Easter dessert lemon cake again and again.

This recipe is inspired by my grandmother, whose legendary lemon cake graced our Easter table every year. It was the first recipe I ever truly mastered, and I’m so excited to share my updated version with you.

Why You Will Love This Easter dessert lemon cake Recipe

This Easter dessert lemon cake recipe is incredibly easy to make, even for beginner bakers. It’s a simple cake, which means it’s moist, tender, and packed with lemon flavor. It doesn’t require any fancy equipment or techniques, just a few simple ingredients and a love of lemon! Plus, it’s the perfect make ahead dessert so you spend more time with family, and less time in the kitchen.

My version leans heavily on easy techniques and simple ingredients that result in a bright and flavorful Easter dessert. Think sunshine and spring flowers, all in a single bite! Whether you’re planning a big Easter brunch or a small family gathering, this cake is the perfect centerpiece. The bright lemon flavor is a welcomed refreshing treat after a rich Easter dinner.

Ingredients Needed for This Easter dessert lemon cake Recipe

For the Cake:

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup lemon juice
2 tablespoons lemon zest

For the Lemon Glaze:

2 cups powdered sugar
1/4 cup lemon juice
1 tablespoon milk (optional, for thinning)

How to Make This Easter dessert lemon cake Recipe

1. Preheat your oven to 350 degrees F (175 degrees 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 sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a small bowl, combine the buttermilk, lemon juice, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add milk, 1 tablespoon at a time, if needed to reach desired consistency.
10. Once the cake is completely cool, pour the lemon glaze over the top, allowing it to drizzle down the sides.
11. Let the glaze set before slicing and serving. For a gluten free option, try our Gluten Free Lemon Cake!

How to Serve This Easter dessert lemon cake Recipe

This Easter dessert lemon cake is delicious served on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh berries, such as raspberries, blueberries, or strawberries for an extra touch of elegance. A sprig of mint also adds a lovely pop of color.

For an extra special presentation, consider dusting the cake with a light coating of powdered sugar before glazing. You can also get creative with the glaze, adding a touch of food coloring to create a vibrant Easter theme. If you’re planning a larger Easter dessert spread, consider adding Easter Dessert Shortbread or Easter Dessert Pudding to the menu.

How to Store This Easter dessert lemon cake Recipe

To store this Easter dessert lemon cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer safe container. It can be frozen for up to 2 months. Thaw completely before serving.

Tips to Make This Easter dessert lemon cake Recipe

For the best flavor, use fresh lemon juice and zest. Bottled lemon juice can sometimes have a slightly artificial taste.
Make sure your butter and eggs are at room temperature. This helps them to combine more easily and creates a smoother batter.
Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake.
To prevent the cake from sticking to the pan, grease and flour it thoroughly. You can also use parchment paper to line the bottom of the pan.
Let the cake cool completely before glazing. If the cake is still warm, the glaze will melt and run off.

Helpful Notes for This Easter dessert lemon cake Recipe

Buttermilk adds a lovely tang and tenderness to the cake. If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

The amount of lemon zest you use will depend on the size and zestiness of your lemons. Adjust the amount to your liking. Also consider to add a teaspoon of pure lemon extract to enhance this Easter dessert lemon cake.

Variation of This Easter dessert lemon cake Recipe

For a festive twist, you can add a layer of lemon curd to the center of the cake. Simply slice the cooled cake in half horizontally and spread a layer of lemon curd in the middle before frosting.

Another variation is to add a sprinkle of poppy seeds to the batter for a subtle nutty flavor and a pretty visual appeal. You could also top the cake with sugared cranberries for a festive holiday touch.

What makes this Easter dessert lemon cake so easy?

This recipe uses simple ingredients and straightforward instructions, making it perfect for bakers of all skill levels. Achieve impressive results without complicated techniques or hard-to-find components.

How do I keep my lemon cake moist?

Using the right ratio of wet to dry ingredients is key. Also, avoid overbaking, which can dry out the cake. A lemon syrup soak after baking can enhance moisture further.

Can I make this lemon cake ahead of time?

Yes! This Easter dessert lemon cake can be made a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator. Bring to room temperature before serving for the best flavor and texture.

What are some variations on this Eater lemon cake recipe?

You can add poppy seeds to the batter for a subtle crunch and flavor. Alternatively, try a different citrus, such as orange or lime, for a unique twist. Add blueberries for a burst of fruity sweetness.

Conclusion

I hope you enjoy this Easter dessert lemon cake as much as I do! With its bright lemon flavor and tender crumb, it’s sure to be a hit at your Easter celebration. Don’t forget, this recipe is a great starting point that can be modified. Give this Easter dessert lemon cake a shot and let me know how it turns out!