Easter Lemon Cake

Well this was a fun day. First of all, I’ll say it again, I’m Jewish. Second of all, I’ll say it again, I don’t think it really matters if you have fun celebrating a holiday. So I started the day with a fun brunch for my family. The rest of the day was dedicated to constructed this recipe; a fluffy fragrant lemon cake. The decorations happened to turn out on the sloppy side, but honestly I only really care about the taste.







Make the cake


  • 2 1/2 cups flour
  • 2 1/2 cups of sugar
  • 2 (8 oz) sticks of butter
  • 3 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • A drop of almond extract (optional)
  • 1/4 cup lemon juice
  • 1 tbsp. lemon zest
  • 1 cup of buttermilk (1 tbsp. fresh lemon juice + 1 cup of milk)
  1. Preheat the oven to 350 and butter/grease two 9-inch round pans.
  2. In a kitchen aid, beat the butter on high speed, scraping the bowl occasionally. Gradually add the sugar and cream together. Then add the eggs one at a time. Stir in the buttermilk.
  3. In a separate bowl whisk together the zest, flour, and baking soda.
  4. Add the dry ingredients to the wet ingredients and beat together. 
  5. Pour the batter in the pan and bake until the top is springy and the middle is dry, about 25-30 minutes.

Decorate the Cake


  • Jordan Almonds
  • Colorful sunflower seeds
  • Sprinkles
  • Peeps
  • Simple frosting (4 cups powdered sugar + a few drops of milk and lemon juice + food dye)



Enjoy! <3, B


7 thoughts on “Easter Lemon Cake

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