(From 2019) Each year the girls and I make a lemon cake for the family’s Easter Sunday dinner. This Easter will find us in Miami and we may or may not be able to convince the girls to leave the beach for a hot kitchen, and I may not be able to convince myself! But for those of you, especially with little ones, I thought I’d share this recipe in the hope you’ll choose this year to make a special cake with them. Know that no matter how lopsided, burned or oddly decorated your cake may be- the memory of making it together will always be sweet!
Easter Lemon Cake
- 2 cups flour
- 2 cups sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 cup water
- 1/2 cup (1 stick) butter, cut into 10 pieces
- 1/4 cup oil
- 3 eggs
- 2 tsps vanilla extract
- 1 T grated lemon zest (the zest of one large lemon or 1 tsp lemon extract
LEMON WHIPPED CREAM CHEESE FROSTING:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 1/2 tsps lemon extract
- 1 tsp yellow food coloring (or whatever color you like- or none- it’s very pretty white)
- 1 13.75 oz package of Whoppers Easter Robin Eggs
PREPARATION
Preheat oven to 375°F. For the Cake, grease 3 (8-inch) round cake pans. Set aside. Sift flour, sugar, baking powder and salt into a large bowl. Set aside. Mix buttermilk and baking soda in small bowl. Set aside.
