Lemon Easter Cake is a popular dessert in Poland during the Easter holiday season. It is a light and refreshing cake that features the bright, tangy flavor of lemon, making it the perfect addition to any Easter dinner. Check the recipe ⤵️
Why Lemon Easter Cake?
One of the reasons why Lemon Easter Cake is so popular in Poland is that it is a versatile dessert that can be adapted to suit different tastes and preferences. For example, some recipes call for the addition of poppy seeds, which add a crunchy texture and nutty flavor to the cake. Others may use different types of citrus fruit, such as oranges or limes, to create a different flavor profile.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Directions:
- Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the milk, lemon juice, lemon zest, and vanilla extract.
- Gradually stir in the dry ingredients until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake, letting it run down the sides.
- Serve the cake immediately or store it in an airtight container at room temperature for up to 3 days.