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Easter is the perfect time to indulge in refreshing, light, and vibrant desserts, and what better way to celebrate than with the sweet zest of lemon?
Lemon cakes, with their tangy flavor and delicate sweetness, are a timeless treat that perfectly complements the festive mood of Easter.
Whether you’re preparing for a family gathering, a spring brunch, or a dessert table for a large group, these lemon cakes are sure to brighten up your celebration.
In this article, we’ve compiled 25+ Easter lemon cake recipes that range from simple to show-stopping creations, each one bursting with citrusy goodness.
From classic lemon pound cakes to more inventive lemon-lavender combinations, there’s a recipe for every taste and occasion.
So, let’s dive into these sweet, tangy delights that will leave everyone asking for seconds!
25+ Mouthwatering Easter Lemon Cake Recipes That Will Steal the Show
With so many delectable Easter lemon cake recipes to choose from, you’ll never run out of options to make your holiday spread truly special.
Whether you prefer a simple, traditional cake or something more elaborate with flavors like lavender, almond, or ricotta, there’s a lemon cake here that will suit your Easter celebration.
The light and fresh citrus notes make lemon cakes the perfect dessert for spring, adding brightness to your table and delighting your guests with every bite.
So, why not get baking and try out a few of these scrumptious lemon cake recipes this Easter?
No matter which one you choose, you’re sure to create a sweet, memorable moment.
Classic Lemon Pound Cake
This Classic Lemon Pound Cake is the perfect treat for Easter gatherings, offering a delicate and tangy lemon flavor complemented by a rich, moist texture. With its simple ingredients and easy preparation, it will become a crowd favorite.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 cup sour cream
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients, alternating with sour cream, and mix until smooth.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
This Classic Lemon Pound Cake is a timeless Easter dessert. Its dense, buttery texture with the tang of fresh lemon makes it a standout on your Easter dessert table. Perfect with a cup of tea or as a sweet ending to your festive meal, this cake is sure to be a hit with everyone.
Lemon Blueberry Easter Bundt Cake
The combination of tart lemon and sweet blueberries makes this Lemon Blueberry Bundt Cake a wonderful addition to your Easter celebrations. Its vibrant colors and fruity flavor will surely brighten up the holiday table.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup lemon juice
- 1 cup sour cream
- 1 ½ cups fresh blueberries (or frozen, thawed)
- 2 tbsp flour (for coating the blueberries)
For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and sugar together until fluffy.
- Add the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients and sour cream, alternating between the two, until smooth.
- Toss the blueberries in the 2 tbsp of flour and gently fold them into the batter.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, lemon juice, and lemon zest, then drizzle over the cooled cake.
This Lemon Blueberry Bundt Cake is the epitome of spring in a dessert! The fresh blueberries add a burst of sweetness to the tangy lemon, making each bite a refreshing treat. With its beautiful Bundt shape and vibrant colors, it’s perfect for Easter and will impress your guests both visually and in taste.
Lemon Poppy Seed Cake with Cream Cheese Frosting
A lighter, airy cake filled with zesty lemon and crunchy poppy seeds, this Lemon Poppy Seed Cake topped with rich cream cheese frosting is a decadent Easter dessert. It brings together a beautiful balance of flavors, and the cream cheese frosting adds a touch of indulgence.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 1 cup buttermilk
- 3 tbsp poppy seeds
For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each.
- Stir in lemon zest, lemon juice, and poppy seeds.
- Gradually add the dry ingredients and buttermilk, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, lemon juice, and zest, then beat until fluffy.
- Frost the cooled cake with the cream cheese frosting.
This Lemon Poppy Seed Cake with Cream Cheese Frosting is a delightful treat for Easter. The light, flavorful cake is perfectly complemented by the rich, tangy frosting, making it a dessert that’s as beautiful as it is delicious. It’s an ideal choice for anyone looking to add a bit of sweetness and sophistication to their Easter table.
Lemon Coconut Easter Cake
This Lemon Coconut Easter Cake is a tropical twist on a classic citrus cake. With its light and fluffy texture and a delightful combination of lemon and coconut flavors, this cake is a perfect way to celebrate the holiday with a bright and refreshing dessert.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup lemon juice
- 1 cup sour cream
- 1 cup shredded coconut (sweetened or unsweetened)
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 cup shredded coconut (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice, followed by the sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then add lemon juice and mix until fluffy.
- Frost the cooled cakes with the cream cheese frosting and top with shredded coconut.
This Lemon Coconut Easter Cake combines the bright zest of lemon with the tropical richness of coconut, making it an excellent choice for spring celebrations. The creamy frosting and coconut topping add texture and flavor, making this cake a refreshing and indulgent treat. It’s sure to be a showstopper at your Easter dinner.
Lemon Raspberry Easter Cake
The combination of tart raspberries and zesty lemon creates a vibrant, flavor-packed cake that is perfect for Easter. This Lemon Raspberry Easter Cake is light, fruity, and beautifully decorated, making it an impressive centerpiece for your holiday dessert table.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup lemon juice
- 1 cup buttermilk
- 1 cup fresh raspberries (or frozen, thawed)
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup fresh raspberries (for decorating)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients and buttermilk, alternating between the two, until smooth.
- Gently fold in the raspberries to avoid crushing them.
- Divide the batter between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, followed by lemon juice and zest.
- Frost the cooled cakes with the cream cheese frosting, then top with fresh raspberries.
This Lemon Raspberry Easter Cake is a perfect way to celebrate the arrival of spring. The balance of tart lemon and sweet raspberries, combined with the creamy frosting, makes each bite a refreshing experience. It’s a lovely, colorful cake that brings both flavor and beauty to your Easter celebration.
Lemon Angel Food Cake with Lemon Syrup
Light, airy, and perfectly citrusy, this Lemon Angel Food Cake with Lemon Syrup is a refreshing and lighter alternative to richer cakes. Its delicate texture and bright lemon flavor make it a great option for Easter brunch or dinner.
Ingredients:
- 1 ½ cups egg whites (about 10-12 large eggs)
- 1 ½ tsp cream of tartar
- 1 cup sugar
- 1 tsp vanilla extract
- 1 ½ cups cake flour, sifted
- ¼ tsp salt
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
For the syrup:
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup sugar
- ½ cup water
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an angel food cake pan.
- In a large mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until the meringue is smooth and glossy.
- Fold in vanilla extract, lemon zest, and lemon juice.
- Sift together the cake flour and salt, then gently fold into the meringue mixture in batches.
- Pour the batter into the prepared angel food cake pan, smoothing the top.
- Bake for 35-40 minutes, or until the cake is golden and springs back when touched.
- In the meantime, prepare the lemon syrup by combining lemon juice, lemon zest, sugar, and water in a small saucepan. Bring to a boil and simmer for 5 minutes until the syrup thickens slightly.
- Allow the cake to cool upside down in the pan for 10 minutes, then run a knife around the edges to remove it.
- Drizzle the lemon syrup over the cooled cake before serving.
This Lemon Angel Food Cake with Lemon Syrup is the perfect balance of light and refreshing flavors. The airy texture of the cake paired with the zesty, tangy syrup creates a delightful dessert that won’t weigh you down after a heavy Easter meal. This cake is ideal for those looking for a lighter, yet still flavorful, option for their Easter celebration.
Lemon and Almond Easter Cake
This Lemon and Almond Easter Cake combines the delicate citrusy tang of lemon with the nutty richness of almonds, creating a flavorful and elegant cake. With its moist crumb and light almond undertones, this cake makes a sophisticated dessert to serve during Easter celebrations.
Ingredients:
- 1 ½ cups almond flour
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 tsp almond extract
For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp lemon juice
- ½ tsp almond extract
- Sliced almonds for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a bowl, combine almond flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, milk, and almond extract.
- Gradually add the dry ingredients, mixing until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice and almond extract.
- Frost the cooled cakes with the cream cheese frosting and garnish with sliced almonds.
The Lemon and Almond Easter Cake offers a sophisticated twist on traditional lemon cakes, with the subtle nuttiness of almonds perfectly balancing the citrus flavor. The rich cream cheese frosting adds a creamy texture, while the sliced almonds on top bring a delightful crunch. This cake will be a standout addition to any Easter gathering, providing a sweet and slightly nutty finish to the meal.
Lemon Strawberry Shortcake Cake
This Lemon Strawberry Shortcake Cake is a fruity, light, and refreshing take on the classic shortcake. With layers of moist lemon sponge cake, fresh strawberries, and whipped cream, it’s a perfect dessert for Easter brunch or dinner. It’s a delightful combination of sweetness and citrusy freshness that everyone will love.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice
- ½ cup buttermilk
- 1 tsp vanilla extract
For the strawberry filling:
- 4 cups fresh strawberries, sliced
- ½ cup sugar
- 1 tbsp lemon juice
For the whipped cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat the butter and sugar together until fluffy, then add eggs one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, vanilla extract, and buttermilk until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the strawberry filling by tossing the sliced strawberries with sugar and lemon juice. Let it sit for about 30 minutes to macerate.
- For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are completely cooled, spread one layer of cake with a generous amount of whipped cream, followed by the macerated strawberries. Place the second cake on top and frost with more whipped cream. Garnish with additional strawberries.
This Lemon Strawberry Shortcake Cake is the perfect spring dessert. The bright lemon cake layers pair wonderfully with the sweet, juicy strawberries and the light, fluffy whipped cream. It’s a refreshing and satisfying treat that embodies the flavors of the season and will surely be a hit at your Easter celebration.
Lemon Curd Easter Cake
This Lemon Curd Easter Cake features a tangy, homemade lemon curd layered between soft, light sponge cakes. The richness of the curd, combined with the lightness of the cake, creates a balanced dessert that’s full of citrus flavor. It’s an elegant and decadent treat that will elevate your Easter dessert spread.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup buttermilk
For the lemon curd:
- 4 large egg yolks
- 1 cup sugar
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup unsalted butter
For the frosting:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, and buttermilk until smooth.
- Gradually add the dry ingredients and mix until combined.
- Pour the batter evenly into the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cakes bake, prepare the lemon curd. Whisk together egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over low heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and whisk in butter until smooth. Allow to cool.
- For the frosting, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are cooled, spread a layer of lemon curd between the cake layers. Frost the outside with whipped cream and garnish with additional lemon zest.
This Lemon Curd Easter Cake is a citrus lover’s dream. The bright and tangy lemon curd gives the cake an irresistible tartness, while the whipped cream frosting adds a light and creamy contrast. It’s a sophisticated and delicious dessert that will bring a refreshing burst of lemon to your Easter celebration.
Lemon Raspberry Easter Cake
The Lemon Raspberry Easter Cake combines the tartness of lemon with the sweet, juicy raspberries for a perfectly balanced and visually stunning dessert. A soft, citrusy sponge is complemented by fresh raspberries and a light lemon cream cheese frosting, making it an ideal cake to celebrate Easter. The layers of lemon cake and fresh berries create a refreshing and festive treat.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 cup fresh raspberries
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, buttermilk, and vanilla extract.
- Gradually add the dry ingredients, mixing until smooth.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract, and beat until fluffy.
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second cake on top. Frost the top and sides of the cake, garnishing with additional raspberries and lemon zest.
The Lemon Raspberry Easter Cake offers a vibrant and refreshing combination of flavors. The light lemon cake, paired with juicy raspberries and creamy frosting, makes this cake a delightful centerpiece for your Easter dessert table. The citrusy tang and sweet berry notes create a delicious balance, making every bite a refreshing treat.
Lemon Coconut Easter Cake
This Lemon Coconut Easter Cake is a tropical-inspired dessert that brings a sweet and tangy combination of flavors. The soft lemon cake is complemented by a creamy coconut frosting and toasted coconut flakes for a cake that’s both fragrant and delicious. It’s an ideal choice for Easter, combining a rich coconut flavor with the freshness of lemon.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup shredded coconut
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup canned coconut milk
- 1 tsp coconut extract
- 1 cup toasted shredded coconut (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, vanilla extract, and buttermilk until smooth.
- Gradually add the dry ingredients, mixing until combined. Fold in shredded coconut.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, coconut milk, and coconut extract, and beat until fluffy.
- Once the cakes are cooled, frost the top of one layer, then place the second cake on top. Frost the entire cake and garnish with toasted coconut flakes.
The Lemon Coconut Easter Cake is an indulgent yet refreshing dessert that perfectly balances citrusy lemon and sweet coconut flavors. The moist lemon cake, paired with the creamy coconut frosting and crunchy toasted coconut garnish, creates a tropical escape in every bite. This cake will add a festive and exotic touch to your Easter celebration.
Lemon Blueberry Easter Cake
This Lemon Blueberry Easter Cake brings the perfect balance of fresh, juicy blueberries and zesty lemon. With a light and fluffy lemon sponge base, layered with a blueberry filling and topped with a luscious lemon glaze, this cake is not only delicious but visually stunning. It’s a perfect spring dessert for Easter, combining the freshness of berries with the tang of lemon.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup lemon juice
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the blueberry filling:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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 lemon zest, lemon juice, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients, mixing until just combined. Gently fold in the fresh blueberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cakes are baking, prepare the blueberry filling by simmering blueberries, sugar, and lemon juice in a saucepan over medium heat until thickened (about 10 minutes).
- For the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Allow the cakes to cool completely before frosting. Spread a layer of blueberry filling on one cake layer, place the second cake on top, and drizzle with lemon glaze.
The Lemon Blueberry Easter Cake is a perfect spring dessert, showcasing the best of fresh berries and citrus. The moist lemon cake paired with the sweet blueberry filling creates a refreshing combination, while the lemon glaze adds a touch of brightness. This cake is a wonderful way to celebrate Easter with a burst of spring flavors, making it a crowd-pleasing choice for any occasion.
Lemon Lavender Easter Cake
The Lemon Lavender Easter Cake combines the refreshing zest of lemon with the fragrant floral notes of lavender, creating a unique and sophisticated cake perfect for the holiday. This cake is light, fluffy, and beautifully aromatic, with a luscious lemon lavender glaze drizzled on top for an added touch of elegance. Ideal for those who want a fragrant and sophisticated dessert for Easter.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 1/2 tsp dried lavender buds (food-grade)
- ½ cup buttermilk
For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lavender syrup or steeped lavender water
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, steep the lavender buds in a few tablespoons of hot water for 5 minutes, then strain.
- 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 lemon zest, lemon juice, vanilla extract, and lavender infusion.
- Gradually add the dry ingredients and mix until smooth. Stir in buttermilk until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the glaze, mix powdered sugar, lemon juice, and lavender syrup until smooth. Drizzle over the cooled cakes.
The Lemon Lavender Easter Cake is an elegant and fragrant dessert, blending the fresh, tangy lemon with the delicate floral notes of lavender. The light and airy cake, paired with the sweet and aromatic glaze, makes it a wonderful addition to any Easter celebration. It’s a refreshing take on traditional lemon cakes, offering a sophisticated twist that’s sure to impress your guests.
Lemon Almond Easter Cake
The Lemon Almond Easter Cake is a delectable treat that combines the bright, zesty flavor of lemon with the nutty richness of almonds. This cake has a tender crumb, enriched by almond meal for a subtle nutty taste and a moist texture. Topped with a smooth lemon buttercream and a sprinkle of toasted almond slices, it’s an indulgent yet refreshing dessert for your Easter table.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup almond meal
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup toasted almond slices (for garnish)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp almond extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside.
- 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 lemon zest, lemon juice, vanilla extract, and buttermilk.
- Gradually add the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, and almond extract. Continue beating until fluffy.
- Once the cakes are cooled, frost the top of one layer, place the second cake on top, and frost the entire cake. Garnish with toasted almond slices.
The Lemon Almond Easter Cake is a delightful dessert that brings together the zing of lemon with the warmth of almond flavor. The light, moist cake paired with the rich, creamy buttercream frosting creates a perfect balance of textures and tastes. With its toasted almond garnish, this cake offers a touch of elegance that’s perfect for an Easter gathering or any special occasion.
Lemon Ricotta Easter Cake
Lemon Ricotta Easter Cake is a luxurious, moist cake that blends the tangy flavor of lemon with the creamy richness of ricotta cheese. The ricotta not only enhances the cake’s flavor but also gives it a wonderfully tender and moist texture. This cake is light yet decadent, topped with a citrusy glaze for an added burst of lemony goodness.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 ½ cups ricotta cheese
- 2 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Add the ricotta cheese, lemon zest, lemon juice, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
The Lemon Ricotta Easter Cake is a refreshing and indulgent dessert that combines the tang of lemon with the creamy, delicate flavor of ricotta. The cake’s tender crumb and citrusy glaze offer a delightful contrast, making it a standout dessert for Easter. With its rich flavor and delicate texture, this cake is sure to become a favorite at your holiday table.
Note: More recipes are coming soon!
