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Easter is a time for family gatherings, spring celebrations, and, of course, delicious food. Whether you’re hosting a festive brunch, enjoying a family dinner, or just looking to treat your loved ones, there’s one dessert that’s always a crowd-pleaser: the Easter loaf cake.
From fruity and citrusy creations to rich, spiced delights, a loaf cake is an easy-to-make and elegant dessert that suits any Easter occasion. With its perfect balance of texture and flavor, an Easter loaf cake is the perfect addition to your holiday table.
In this blog post, we’ve gathered 50+ Easter loaf cake recipes to inspire your baking adventures. Whether you prefer a classic carrot cake, a refreshing lemon loaf, or a decadent chocolate creation, there’s something here for everyone.
These recipes feature simple ingredients, easy steps, and lots of love – perfect for celebrating the season.
So, get your mixing bowls ready and dive into our list of mouthwatering Easter loaf cakes that will make this holiday extra special!
50+ Delicious Easter Loaf Cake Recipes to Make This Spring
As you prepare to celebrate this Easter, these 50+ Easter loaf cake recipes will undoubtedly add a sweet touch to your holiday traditions.
Loaf cakes are versatile, easy to bake, and can be made ahead of time, which is perfect for busy holiday schedules.
Whether you want to keep things light with a lemon poppy seed loaf or indulge in the rich flavors of a chocolate-filled treat, there’s a recipe here to fit every taste.
Baking one of these cakes will not only fill your home with delightful aromas but also create lasting memories with your loved ones.
So, get baking and enjoy a wonderful Easter celebration with the perfect loaf cake!
Lemon Blueberry Easter Loaf Cake
This vibrant Lemon Blueberry Easter Loaf Cake is the perfect spring treat to serve at your Easter brunch or as a special dessert. Bursting with fresh blueberries and a tangy lemon glaze, this cake is both light and flavorful. The combination of juicy fruit and zesty citrus makes it an ideal way to celebrate the season’s fresh produce, with just the right balance of sweetness.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of ½ lemon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle the glaze over the cooled cake.
This Lemon Blueberry Easter Loaf Cake is a refreshing, springtime-inspired dessert that perfectly balances the sweetness of blueberries with the tartness of lemon. The moist, fluffy texture pairs wonderfully with the zesty glaze, making it a delightful addition to any Easter celebration. Whether served with a cup of tea or as a light dessert, this cake is sure to impress your guests and leave them asking for seconds!
Carrot & Walnut Easter Loaf Cake
Carrot & Walnut Easter Loaf Cake combines the familiar flavors of carrot cake with the rich texture of toasted walnuts. This loaf cake offers a wholesome, slightly spiced flavor that’s perfect for Easter gatherings. The added crunch of walnuts and the moistness of the cake create a perfect balance that will delight both carrot cake lovers and those who enjoy a bit of texture in their cakes.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts
- ¼ cup crushed pineapple, drained
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the oil and sugar until smooth. Add the eggs and vanilla extract, beating until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, walnuts, and crushed pineapple.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Carrot & Walnut Easter Loaf Cake is a comforting and flavorful option for your Easter feast. The spiced carrot base, paired with the crunch of walnuts, creates a satisfying texture and taste that feels like a warm hug in cake form. The moistness from the carrots and pineapple ensures that every bite is tender, making it an ideal dessert for both family gatherings and intimate celebrations. Its natural sweetness and rich flavor make it a showstopper on your Easter table.
Coconut and Pineapple Easter Loaf Cake
Transport your taste buds to a tropical paradise with this Coconut and Pineapple Easter Loaf Cake. Combining sweet pineapple and toasted coconut, this cake is an exotic twist on the classic loaf cake. It’s both refreshing and indulgent, offering the perfect balance of moisture and flavor. This cake is a great choice for those who enjoy fruity desserts with a little added texture and crunch.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened shredded coconut, divided
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
- ¼ cup coconut milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, toast ½ cup of shredded coconut in a dry skillet over medium heat until golden brown. Set aside to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Fold in the crushed pineapple, toasted coconut, and remaining shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Coconut and Pineapple Easter Loaf Cake is a delightful tropical treat that brings a unique flavor profile to your Easter dessert table. The combination of sweet pineapple and toasted coconut offers a satisfying crunch and a burst of tropical flavors in every bite. Moist and flavorful, this cake is perfect for anyone who enjoys a light and fruity cake with a hint of exotic flair. Serve it up for a refreshing dessert that’s sure to be a hit with guests of all ages.
Chocolate Hazelnut Easter Loaf Cake
For chocolate lovers, the Chocolate Hazelnut Easter Loaf Cake is a rich, indulgent treat that combines the smoothness of chocolate with the delightful crunch of toasted hazelnuts. This decadent loaf is perfect for those looking for a more luxurious Easter dessert. The deep, fudgy flavor of the chocolate pairs wonderfully with the earthy, nutty notes of hazelnuts, making it a perfect centerpiece for your holiday table.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup chocolate chips
- ½ cup toasted hazelnuts, chopped
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the chocolate chips and toasted hazelnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Chocolate Hazelnut Easter Loaf Cake is a rich and satisfying dessert that will wow anyone with a love for chocolate and nuts. The deep cocoa flavor, complemented by the toasted hazelnuts, creates a luxurious loaf cake that’s perfect for any special occasion. Whether served as a centerpiece or as an after-dinner treat, this cake is sure to bring smiles and satisfy every chocolate craving.
Strawberry Almond Easter Loaf Cake
A fresh, fruity option for Easter, the Strawberry Almond Easter Loaf Cake combines the sweet, tangy flavor of ripe strawberries with the nutty richness of almonds. This cake offers a beautiful balance between fruit and nuts, with a moist crumb and a subtle almond flavor that enhances the freshness of the strawberries. It’s a great choice for those who prefer a lighter, more fragrant cake for their Easter celebrations.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup sour cream
- 1 cup fresh strawberries, chopped
- ¼ cup sliced almonds
- 1 tbsp flour (for tossing strawberries)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
- Add the sour cream and mix until smooth. Gradually add the dry ingredients, mixing until just combined.
- Toss the chopped strawberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the cake, then fold them gently into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the sliced almonds on top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Strawberry Almond Easter Loaf Cake is a fragrant and flavorful treat that beautifully marries fresh strawberries with the subtle nuttiness of almonds. This cake is perfect for those who enjoy a lighter dessert that still feels indulgent. Its vibrant flavor and moist texture make it an ideal Easter treat, perfect for celebrating the arrival of spring with every delicious bite.
Pistachio Rosewater Easter Loaf Cake
For an elegant and exotic twist on the traditional Easter cake, the Pistachio Rosewater Easter Loaf Cake is a unique and fragrant option. The earthy flavor of pistachios pairs wonderfully with the floral essence of rosewater, creating a cake that’s both sophisticated and full of flavor. With its delicate crumb and aromatic notes, this cake is ideal for those looking to add a bit of refinement to their Easter dessert spread.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp rosewater
- 1 cup ground pistachios (finely chopped if not using pre-ground)
- ½ cup milk
- ¼ cup chopped pistachios (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the rosewater and ground pistachios.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the chopped pistachios over the top of the cake.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Pistachio Rosewater Easter Loaf Cake is a refined dessert that exudes elegance and sophistication. The combination of pistachios and rosewater creates a delicate yet flavorful loaf, perfect for those looking to try something different this Easter. Its fragrant, nutty flavor and tender crumb make it a truly memorable addition to your holiday celebrations, guaranteed to leave an impression on all who try it.
Lemon Lavender Easter Loaf Cake
The Lemon Lavender Easter Loaf Cake is a fragrant and refreshing dessert, combining the bright zest of lemons with the delicate floral notes of lavender. This cake offers a perfect balance between citrus and floral flavors, creating a refreshing yet indulgent treat. Its light texture and zesty flavor make it a delightful option for spring celebrations like Easter, where fresh flavors are always welcome.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tsp dried lavender buds
- ½ cup sour cream
- ½ cup milk
- 1 tbsp powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and lavender buds.
- Gradually add the dry ingredients, alternating with the sour cream and milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, dust the top with powdered sugar.
The Lemon Lavender Easter Loaf Cake is a refreshing and aromatic choice for your holiday dessert. The tangy lemon and fragrant lavender make it a perfect cake for spring, offering a clean and bright flavor that’s not overly sweet. It’s an elegant option that pairs wonderfully with tea or coffee, and its unique flavors will make it a standout at any Easter gathering.
Carrot Walnut Easter Loaf Cake
A classic choice for Easter, the Carrot Walnut Easter Loaf Cake is a moist and flavorful cake that features the natural sweetness of carrots combined with the crunchy texture of walnuts. This cake is a fantastic option for those who enjoy spiced desserts, with a warm blend of cinnamon and nutmeg, making it both comforting and festive. It’s an easy-to-make, crowd-pleasing dessert that’s sure to delight everyone at the table.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts
- ½ cup raisins (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, walnuts, and raisins (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Carrot Walnut Easter Loaf Cake is a hearty and flavorful option for those who appreciate the classic carrot cake flavor with a bit of crunch. The combination of spiced cake, tender carrots, and crunchy walnuts makes for a comforting and delicious treat, perfect for celebrating Easter. This cake can be served as a standalone dessert or even as a breakfast option with a cup of coffee, making it a versatile and beloved choice.
Coconut Pineapple Easter Loaf Cake
The Coconut Pineapple Easter Loaf Cake is a tropical delight that brings a burst of sunny flavors to your Easter celebration. With the sweetness of pineapple and the creamy texture of coconut, this cake offers a light and airy crumb, perfect for a refreshing spring dessert. The tropical combination gives it a unique and vibrant twist, making it an exciting and festive choice for Easter.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- ½ cup canned crushed pineapple, drained
- ½ cup shredded coconut
- 1 tsp vanilla extract
- ¼ cup milk
- 1 tbsp coconut flakes (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Stir in the drained pineapple, shredded coconut, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the coconut flakes over the top for a tropical touch.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Coconut Pineapple Easter Loaf Cake is a refreshing, tropical-inspired dessert that’s perfect for spring. Its combination of coconut and pineapple provides a light, fresh flavor that makes it ideal for Easter gatherings. Whether served as a centerpiece or a side treat, this cake’s bright flavors and soft texture will transport your guests to a tropical paradise with every bite. It’s a delightful way to celebrate the season with a unique and flavorful twist.
Raspberry Almond Easter Loaf Cake
The Raspberry Almond Easter Loaf Cake is a beautifully balanced dessert with the tangy sweetness of raspberries paired with the delicate, nutty flavor of almond. The vibrant color and fresh fruit filling make it a visually stunning addition to any Easter table. This cake is moist, tender, and bursting with flavor, offering a delightful combination of sweetness and a slight nutty crunch. Perfect for those who love fruity, nutty desserts with a refined taste.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup milk
- 1 cup fresh raspberries (or frozen, thawed)
- ½ cup sliced almonds
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the almond extract, then add the dry ingredients in batches, alternating with the milk. Mix until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the sliced almonds on top for a crunchy, nutty finish.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
The Raspberry Almond Easter Loaf Cake offers a delightful mix of tart raspberries and nutty almonds, creating a flavor profile that feels both fresh and comforting. The almond extract adds a subtle richness, and the sliced almonds on top provide a satisfying crunch. This loaf cake is the perfect centerpiece for any spring celebration, bringing a touch of elegance and vibrant color to the table. Serve it with a cup of tea or as a sweet ending to your Easter meal—either way, it’s sure to be a hit.
Maple Pecan Easter Loaf Cake
The Maple Pecan Easter Loaf Cake is a rich and indulgent dessert that features the deep, earthy sweetness of maple syrup and the satisfying crunch of toasted pecans. This cake is moist, flavorful, and has the perfect balance of sweetness with a slight nutty undertone. The maple syrup not only infuses the cake with flavor but also helps create a wonderfully tender texture. It’s an excellent choice for those who enjoy rich, comforting desserts with a touch of elegance.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
- ¼ cup milk
- ¼ cup maple syrup (for glaze)
- ¼ cup powdered sugar (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter, brown sugar, and maple syrup together until creamy and smooth. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract. Gradually add the dry ingredients in batches, alternating with the milk, and mix until just combined.
- Fold in the toasted pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the glaze by whisking together the maple syrup and powdered sugar until smooth.
- Once the cake has cooled slightly, drizzle the maple glaze over the top before serving.
The Maple Pecan Easter Loaf Cake is a perfect dessert for those who enjoy a richer, more decadent treat. The maple syrup lends a natural sweetness that complements the toasted pecans beautifully, while the glaze adds an extra layer of indulgence. This cake brings warmth and comfort to your Easter celebrations, making it a great addition to any brunch or holiday meal. The earthy flavors of maple and pecans are sure to leave a lasting impression on your guests.
Orange Creamsicle Easter Loaf Cake
The Orange Creamsicle Easter Loaf Cake brings the beloved flavors of the classic creamsicle treat into a moist and tender loaf cake. With a burst of fresh orange zest and a creamy, sweet undertone, this cake is a perfect balance of citrusy brightness and creamy sweetness. It’s a delightful and nostalgic dessert that will remind everyone of sunny spring days, making it a great option for Easter gatherings.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tbsp fresh orange zest
- ½ cup fresh orange juice
- 1 tsp vanilla extract
- ½ cup sour cream
- 1/2 cup heavy cream
- 1 tbsp orange juice (for glaze)
- 1 tbsp powdered sugar (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the sour cream and heavy cream. Mix until smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled slightly, make the glaze by whisking together the orange juice and powdered sugar.
- Drizzle the glaze over the cooled cake and let it set before serving.
The Orange Creamsicle Easter Loaf Cake captures the vibrant, refreshing flavor of a creamsicle in cake form. The combination of fresh orange and creamy undertones makes it a perfect dessert for spring, especially Easter. This cake is light, flavorful, and pairs beautifully with a warm cup of tea or coffee. It’s a fun and nostalgic treat that will certainly stand out at your Easter celebration, bringing smiles and sweet memories to all who indulge.
Lemon Poppy Seed Easter Loaf Cake
The Lemon Poppy Seed Easter Loaf Cake is a refreshing, bright dessert that is perfect for spring celebrations. The zingy lemon flavor, paired with the subtle crunch of poppy seeds, creates a delicate and satisfying treat. The moist texture, coupled with the tangy lemon glaze, makes this loaf a delightful way to finish off your Easter meal. It’s a simple yet elegant cake that offers a burst of citrusy goodness with every bite, making it a perfect addition to your holiday spread.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 tbsp poppy seeds
- ½ cup buttermilk
- 1 tbsp lemon juice (for glaze)
- ½ cup powdered sugar (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and poppy seeds.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, make the glaze by whisking together the lemon juice and powdered sugar.
- Once the cake has cooled slightly, drizzle the glaze over the top, allowing it to set before serving.
The Lemon Poppy Seed Easter Loaf Cake is a light, refreshing dessert that captures the essence of spring with its bright lemon flavor. The addition of poppy seeds adds a unique texture, while the glaze gives the cake a sweet, citrusy finish. This loaf cake is perfect for those who appreciate fresh, vibrant flavors and is ideal for Easter gatherings. Whether served for dessert or enjoyed as a midday snack, this cake will surely become a springtime favorite.
Carrot Spice Easter Loaf Cake
The Carrot Spice Easter Loaf Cake is a cozy and flavorful dessert that brings together the sweetness of carrots with the warmth of cinnamon, nutmeg, and cloves. This cake is moist and rich, with a spicy-sweet profile that makes it perfect for Easter brunch or as an afternoon treat. The added raisins and walnuts give it extra texture and depth of flavor, while the cream cheese frosting provides a luscious, tangy contrast to the spice. This cake offers all the comfort of a classic carrot cake, with a touch of elegance and festive charm.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup buttermilk
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and grated carrots.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Fold in the raisins and walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Once the cake has cooled, frost it with the cream cheese frosting.
The Carrot Spice Easter Loaf Cake is the perfect dessert for those who love the classic combination of warm spices and sweet carrots. The moist, flavorful cake paired with tangy cream cheese frosting makes it an irresistible treat for Easter. It’s an ideal option for those looking for a comforting dessert with a touch of seasonal flair. The combination of raisins and walnuts adds extra texture and flavor, making this loaf cake a crowd-pleasing favorite that will surely delight your guests.
Strawberry Shortcake Easter Loaf Cake
The Strawberry Shortcake Easter Loaf Cake is a celebration of spring’s most beloved fruit—strawberries! This light, airy cake is infused with the sweetness of fresh strawberries and a hint of vanilla, making it a perfect dessert for Easter. The addition of whipped cream frosting creates a rich and creamy texture that contrasts beautifully with the fruity freshness of the strawberries. It’s a delightful cake that combines the flavors of strawberry shortcake in a convenient loaf form, perfect for a springtime celebration.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, chopped
- 1 tbsp sugar (for strawberries)
Whipped Cream Frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the whipped cream frosting. Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- Once the cake has cooled, spread the whipped cream frosting on top and garnish with additional fresh strawberries.
The Strawberry Shortcake Easter Loaf Cake combines the fruity freshness of strawberries with the rich creaminess of whipped cream frosting, making it an ideal treat for spring. The light, airy texture of the cake is perfectly complemented by the sweet strawberries, offering a satisfying yet refreshing dessert. Whether served as a centerpiece for your Easter celebration or enjoyed with family and friends, this cake is sure to delight all who taste it. It’s a modern twist on the classic strawberry shortcake, making it a must-try for your springtime baking adventures.
Note: More recipes are coming soon!
