Easter Lemon Cakes

Easter Lemon Cakes

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  • Prep Time


  • Total Time


  • Servings



  • C. flour

  • 2

    tsp. baking powder

  • ½

    tsp. salt

  • C. sugar

  • 1

    Tbs. fresh lemon zest + 3 Tbs. lemon juice

  • 1

    tsp. vanilla

  • 1

    C. butter, softened

  • 3

    large eggs

  • 1

    C. whole milk

  • 1

    8oz. cream cheese, softened

  • C. powdered sugar

  • Cookie cutters, nonpareils, colored sugars, sprinkles for decorating


Heat oven to 350. Coat 9x13 pan with cooking spray In medium bowl, whisk together, flour, baking powder, and salt. Using a mixer in another bowl, beat together sugar, lemon zest, vanilla, 3/4 C. butter, 2 Tbs. lemon juice, unitl light and light and fluffy, about 3 mins. Beat in eggs, one at a time. reduce mixer to low and alternately add some flour mixture with milk., mixing unitl just mixed. SPread batter into pan and bake 25-30 mins, or until toothpick comes out clean. Cool in pan 10 mins before removing and cooling on wire rack. Meanwhile, beat cream cheese, remaining 1/4 C. butter. Add powderded sugar and remaining Tbs. of lemon juice and beat until fluffy. Using cookie cutters as stencils, cut out shapes from cake. Frost. Use smaller cookie cutters as stencils for designs or decorate how you want1


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