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Lemon Drizzle Easter Cake

Lemon Drizzle Easter Cake

This vibrant Lemon Drizzle Easter Cake delivers spring on a plate. Perfectly moist with a tender crumb, it balances sweet-tart flavors and features that signature crackling lemon glaze. Topped with festive decorations, it's a refreshing alternative to chocolate that brightens any Easter celebration.
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Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 12

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • Zester
  • Juicer

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp fresh lemon zest (from about 2-3 lemons)
  • ¼ cup fresh lemon juice
  • ½ cup whole milk, room temperature
  • 1 tsp vanilla extract

For the Drizzle

  • ½ cup fresh lemon juice
  • ¾ cup powdered sugar

For the Easter Decoration (Optional)

  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice
  • Yellow and pink food coloring
  • Mini chocolate eggs
  • Edible spring flowers (like pansies) or sugar flowers

Instructions
 

  • Prep time! Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper. Pro tip: spraying the pan before adding the parchment helps it stick in place while you’re pouring in the batter.
  • Mix the dry stuff. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Yes, this step seems boring, but proper distribution of leavening agents is what separates a good cake from a great one.
  • Cream it up. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Don’t skimp on this step—we’re creating air pockets for a tender cake! The mixture should be noticeably lighter in color.
  • Add the wet team. Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl, then mix in the lemon zest, lemon juice, and vanilla. It might look slightly curdled at this point, but don’t panic—it’ll all come together.
  • Bring it all together. Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour (so: flour, milk, flour, milk, flour). Mix just until combined after each addition. Over-mixing is the enemy of tender cake!
  • Bake it! Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Make the drizzle. While the cake is baking, mix together the lemon juice and powdered sugar for the drizzle. It should be thin but not watery.
  • The magic moment. When the cake comes out of the oven, let it cool in the pan for just 10 minutes. Then—while it’s still warm—poke the top all over with a skewer or fork and slowly pour the drizzle over the top, allowing it to soak in. The warm cake will drink up all that lemony goodness.
  • Cool completely before removing from the pan. This is the hardest part—the waiting—but necessary for the cake to set properly.
  • Decorate for Easter (if desired): Mix powdered sugar with just enough lemon juice to create a thick icing. Divide into small bowls and tint with food coloring. Drizzle or pipe over the cooled cake and top with mini eggs or flowers.

Notes

  • Room temperature matters! Cold eggs and milk can cause the batter to curdle and result in a denser cake.
  • Make ahead option: This cake actually tastes even better the day after baking, as the flavors have time to meld. Store in an airtight container at room temperature.
  • Gluten concerns? This works beautifully with a 1:1 gluten-free flour blend, just add ¼ teaspoon of xanthan gum if your blend doesn’t include it.
  • Meyer lemons work wonderfully here if you can find them, offering a slightly sweeter, more complex flavor.