Spring Picnic Lemon Cake: Easiest, Most Delicious Recipe

Spring picnic lemon cake! Those four words evoke sunshine, laughter, and the simple joy of sharing something delicious with friends and family. This spring picnic lemon cake isn’t just a dessert, it’s a burst of sunshine in every bite – a recipe born from a childhood memory of my grandmother’s legendary lemon drizzle. I can almost smell the citrusy aroma wafting through the kitchen window, a promise of brighter days ahead.

This recipe holds a special place in my heart, representing the essence of gotastyrecipes.com: approachable, flavorful, and guaranteed to bring a smile to your face and is guaranteed for your picnic.

Why You Will Love This spring picnic lemon cake Recipe

This spring picnic lemon cake recipe is more than just tasty; it’s about creating moments. It’s about the comforting familiarity of baking, the zesty brightness of lemon, and the pure delight of sharing something homemade. Its ease is perfect for beginning bakers.

What makes this lemon cake special? It’s incredibly moist, thanks to a secret ingredient (shhh… it involves yogurt!), and the lemon flavor is perfectly balanced – sweet, tangy, and utterly addictive. I’ve streamlined the process to make it extra quick, so you can spend less time in the kitchen and more time enjoying the spring sunshine with loved ones and enjoying a picnic.

It’s easy to transport and even easier to devour! And, if you are looking for other delicious things to bring to your picnic, here is my recipe for Spring Picnic Pasta 3.

Ingredients Needed for This spring picnic lemon cake Recipe

For the Cake:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup plain yogurt (not Greek)
• ¼ cup lemon juice, freshly squeezed
• 2 teaspoons lemon zest

For the Lemon Glaze:

• 1 cup powdered sugar
• 3 tablespoons lemon juice, freshly squeezed

How to Make This spring picnic lemon cake Recipe

1. 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

1. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

1. 3. In a large bowl in the bowl of your stand mixer, cream together the sugar and softened butter until light and fluffy.

1. 4. Beat in the eggs one at a time, then stir in the yogurt, lemon juice, and lemon zest.

1. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!

1. 6. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

1. 7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

1. 8. Once the cake is cool, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

1. 9. Pour the glaze over the cooled cake, allowing it to drip down the sides.

Follow us on Pinterest so you never miss another delicious recipe! Or, try my Spring Vegetable Carrot Cake 2.

1. 10. Let the glaze set for at least 15 minutes before slicing and serving. If you plan on bringing this lemon cake to your spring picnic, make sure that it cools completely before you cut it.

How to Serve This spring picnic lemon cake Recipe

This spring picnic lemon cake is delicious on its own, but here are a few ideas to take it to the next level:

• Pair it with fresh berries: Strawberries, raspberries, and blueberries complement the lemon flavor perfectly.
• Serve with a dollop of whipped cream or Greek yogurt: Adds a creamy, cool contrast to the tangy cake.
• Dust with extra powdered sugar: For a simple, elegant touch.
• Drizzle additional fresh lemon juice: If you want to pump up the zing.

How to Store This spring picnic lemon cake Recipe

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices of cake tightly in plastic wrap, then place them in a freezer safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
• Reheating: No reheating is necessary, this lemon cake is delicious cold!

Tips to Make This spring picnic lemon cake Recipe

• Don’t overmix the batter: Overmixing can result in a tough cake. Mix until just combined.
• Use room temperature ingredients: This helps the ingredients blend together more easily and results in a more tender cake.
• Zest the lemon before juicing it: It’s much easier to zest a whole lemon.
• Let the cake cool completely before glazing: Otherwise, the glaze will melt and run off.

Helpful Notes for This spring picnic lemon cake Recipe

• Yogurt: Use plain, nonfat, or low fat yogurt. Greek yogurt will work, but it will make the cake a little denser.
• Lemon Juice: Freshly squeezed lemon juice is always best for the most vibrant flavor.
• Pan Size: A 9×13 inch pan is ideal for this recipe. You can also use two 8 inch round cake pans, but the baking time may need to be adjusted. Another great dish to bring to your picnic is these Spring Picnic Brownies 2!

Variation of This spring picnic lemon cake Recipe

• Orange Cake: Substitute orange juice and zest for the lemon juice and zest.
• Lime Cake: Substitute lime juice and zest for the lemon juice and zest.
• Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
• Add berries: Fold in fresh blueberries or raspberries into the batter before baking.

Conclusion

This spring picnic lemon cake recipe is a delightful treat that’s perfect for any occasion. With its moist texture, bright lemon flavor, and easy preparation, it’s sure to become a new family favorite. Gather your ingredients, preheat your oven, and get ready to bake a cake that will bring a little sunshine into your day. Enjoy this perfect spring picnic lemon cake.

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