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Lemon Easter Cake

This easy Lemon Easter Cake with Zesty Cream Cheese Frosting is the perfect dessert to serve this Easter. Made with lots of fresh lemons and decorated with fresh flowers and Easter bunnies - it is both delicious and oh-so-pretty!
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories/serving 877 kcal

Equipment

  • 1 electric mixer
  • 3 cake tins

Ingredients

Lemon Cake

  • 4 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla essence
  • 200 grams Nestlé Dessert & Cooking Cream
  • 130 grams Lemon Juice
  • 120 grams yoghurt
  • 600 grams flour
  • 450 grams sugar
  • 3 teaspoon baking powder
  • 1 pinch salt
  • 345 grams butter cubed and room temperature

Zesty Cream Cheese Frosting

  • 230 grams cream cheese softened
  • ½ cup butter room temperature
  • 2 ¾ cup icing sugar
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon vanilla essence

Instructions 

Lemon Cake

  • Preheat oven to 180C and grease three cake tins and line bottoms with baking paper.
  • In a mixing bowl, whisk together the eggs, egg yolks, vanilla essence, Nestlé Dessert & Cooking Cream, lemon juice, and yoghurt.
  • In a separate bowl, combine the flour, sugar, salt, and baking powder.
  • Add the butter in cubes while mixing with a mixer on low until it is all fully incorporated and the mixture resembles sand.
  • Add the wet ingredients and mix until just combined.
  • Divide the cake batter between the three prepared cake tins.
  • Bake for 40 - 45 minutes, or until cooked through and springy to touch.

Zesty Cream Cheese Frosting

  • In a mixing bowl, beat the cream cheese and butter together until soft and fluffy (about 3 minutes).
  • Add the remaining frosting ingredients and mix together until smooth and well combined.

Assembling The Cake

  • Using a serrated knife, trim the tops off the cake layers to create a flat surface. 
  • Place the first cake layer on a cake stand or plate and spread with a layer of frosting.
  • Repeat this process with the remaining cake layers.
  • Add a layer of frosting on the outside of the cake and use a spatula to even it out to your desired thickness.
  • Place the cake in the fridge to chill and remove 30 minutes before serving.
  • Decorate the cake with fresh flowers and Easter bunnies and enjoy!

Notes

  • Accurately measure your flour! The best and easiest way to measure flour is by using a scale. But if you don’t have a scale then fluff your flour with a fork, add it to your measuring cup, and use a knife to level it off.
  • Adding a layer of lemon curd to this cake can be a yummy addition. You can use my lemon curd recipe here and be sure to chill the cake as you add the lemon curd to the layers.
  • Make sure all the butter and cream cheese is at room temperature to ensure the best end results.
  • Once the cake is frosted, keep it in the fridge to keep it set and remove it 45 minutes before serving for the perfect eating temperature.

Nutrition

Serving: 1gCalories: 877kcalCarbohydrates: 107gProtein: 10gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 207mgSodium: 452mgPotassium: 172mgFiber: 1gSugar: 67gVitamin A: 1581IUVitamin C: 6mgCalcium: 139mgIron: 3mg
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