Description
A festive and moist Easter cake flavored with citrus and almond, topped with pastel buttercream and decorated with seasonal sprinkles or edible flowers.
Ingredients
Units
Scale
- 2 3/4 cups (345 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks/226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon and 1 orange
- 3/4 cup (180 ml) whole milk, room temperature
- Optional: 1/2 teaspoon almond extract
- For Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups (420 g) confectioners’ sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Optional: food coloring and sprinkles/edible flowers
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy, 3–4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla, citrus zest, and almond extract if using.
- With mixer on low, alternately add flour mixture and milk in three additions, beginning and ending with flour. Mix just until combined.
- Divide batter evenly between prepared pans and smooth tops.
- Bake 25–30 minutes until a toothpick comes out clean. Let cakes cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- For buttercream, beat butter until creamy. Gradually add confectioners’ sugar, then vanilla and milk, beating until light and fluffy. Tint if desired.
- Place one cake layer on a serving plate, spread a layer of buttercream, top with second cake, then frost top and sides. Decorate with sprinkles or edible flowers.
- Chill briefly to set frosting, slice, and serve.
Notes
- Ensure room-temperature ingredients for a smooth batter.
- Make ahead: Bake cakes a day in advance and store wrapped at room temperature. Frost before serving.
- Flavor twist: Add ½ cup chopped dried apricots or shredded coconut to the batter.
- Decorate with pastel-colored buttercream for an Easter theme.
- Leftovers keep covered in fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg