Spring Blossom Easter Cake

A delightful Easter cake bursting with the fresh flavors of vanilla and almonds, adorned with a vibrant lemon glaze and decorated with edible flowers, making it a beautiful centerpiece for your Easter celebration.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 12

Ingredients

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 cup buttermilk

Zest of 1 lemon

1 cup confectioners' sugar

2 tbsp lemon juice

Edible flowers for decoration

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

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

3. In a large bowl, cream the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.

5. Gradually add the dry ingredients to the wet mixture alternatively with buttermilk, starting and ending with the dry ingredients. Stir in lemon zest.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

9. For the glaze, mix confectioners' sugar with lemon juice until smooth and drizzle over the cooled cake.

10. Decorate with edible flowers before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.

Reheating

Reheat individual slices in the microwave for 10-15 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.