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.

Incredible Easter Dessert Lemon Cake: 5 Easy, Proven Secrets

Description

This Easter dessert lemon cake is the perfect bright and cheerful treat to celebrate the spring season. Easy to follow recipe delivers on flavor, texture, and presentation!

Ingredients

Scale

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

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
In a small bowl, combine the buttermilk, lemon juice, and lemon zest.
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.
Pour the batter into the prepared pan and spread evenly.
Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
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.
Once the cake is completely cool, pour the lemon glaze over the top, allowing it to drizzle down the sides.
Let the glaze set before slicing and serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: lemon cake, easter dessert, spring cake, lemon glaze