Spring Blossom Easter Cake

🕒 Prep: 30 min
🔥 Cook: 40 min
🍽 Serves: 12
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This Spring Blossom Easter Cake is a delightful celebration of the season's fresh flavors. With its light, fluffy texture and lemony zing, it's sure to become a family favorite at your Easter gathering. Topped with edible flowers, it's as pretty as it is delicious.

Ingredients for Spring Blossom Easter Cake

All-purpose flour provides the structure for the cake. The right balance of baking powder and baking soda ensures it rises perfectly. A pinch of salt enhances all the flavors.

Unsalted butter, when creamed with granulated sugar, gives the cake its tender crumb. Three large eggs add richness and bind all the ingredients together.

Vanilla extract and almond extract lend a sweet, nutty aroma that complements the cake's citrus notes. Buttermilk makes the cake moist and tender, while the zest of a lemon provides a fresh, tangy flavor.

The confectioners' sugar and lemon juice glaze adds a sweet-tart finish, and edible flowers provide a stunning final touch.

Tips & Tricks

  • Ensure your butter is at room temperature for easier creaming.
  • Always sift your confectioners' sugar to avoid lumps in the glaze.
  • Check the cake a few minutes before the end of the baking time to prevent overbaking.

Serving Suggestions

This cake pairs beautifully with a light herbal tea or a chilled glass of sparkling lemonade. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Frequently Asked Questions

Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can try cake flour for a finer texture.
What if I don't have buttermilk?
You can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
Are edible flowers necessary?
No, but they add a beautiful and festive touch. Ensure they are safe for consumption if you decide to use them.

Spring Blossom Easter Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and preparing a 9-inch round cake pan with a light coating of grease. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mix aside for now.

In a large bowl, cream the softened butter and sugar until the mixture becomes light and fluffy. This should take about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Now, gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method helps to keep the batter smooth and prevents overmixing. Finally, fold in the lemon zest.

Pour your batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, make the glaze by mixing the confectioners' sugar with the lemon juice until it's smooth. Drizzle it over the cooled cake. Decorate with edible flowers just before serving for a beautiful, festive touch.

Why You'll Love This Recipe

  • Infused with a refreshing hint of lemon, perfect for spring.
  • Decorated with beautiful edible flowers, making it a show-stopper.
  • Easy to make with step-by-step instructions that even a beginner can follow.
  • The combination of vanilla and almond extracts adds a subtle depth of flavor.

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

Step-by-step 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.

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