Sunday, 31 March 2013

Happy Easter with a Zesty Lemon Easter Cake!

It's Easter!

What could be more gratifying than a four day weekend and obscene quantities of chocolate eggs? Well, apart from a lottery win and the new series of Sherlock being brought six months forward. But life is not always fair.

I'm spending the weekend in the bosom of my family, wedding planning and eating enough warm, buttery hot cross buns to cause a national shortage.

What are you doing this weekend?

And of course Easter is a egg-scellent (cue obligatory but utterly unnecessary Easter pun) time to get baking. Previous years on What Kate Baked we've had the traditional Hot Cross Bun, the not so traditional Bun-muffin, Simmel Cake and all manner of chocolate seasonal goodies. This year, in objection to possibly The Longest Winter Ever my Easter Cake has a determined spring in its step with this zesty, cheery Lemon Easter Cake.

  • For the cake: 

  • 225g unsalted softened butter
  • 325g plain flour
  • 50g cornflour
  • 2 tsp baking powder
  • 225g caster sugar
  • Zest of 2 lemons
  • 3 large eggs
  • 180-200ml milk
  • 2 tbsps poppy seeds

  • For the icing:
  • 100g sifted icing sugar
  • Approximately 30-40ml lemon juice

  • 1. Preheat the oven to 190C/170C fan/Gas MArk 5. Spray a 22cm/9inch ring pan with a cake release spray to allow easy release of the cake from  the pan
  • 2.  Sift the flour, cornflour and baking powder together and set aside. 
  • 3. Beat the butter and sugar together for 5-7 minutes until light and fluffy. Beat in the zest. Gradually beat in the egg, a little at a time, adding a spoonful of the flour  if the mixture appears to be curdling. Add in the flour mixture and then the milk until the mixture drops easily from a spoon. Stir in the poppy seeds
  • 4. Pour the mixture into the pan, smooth the surface and bake for 45-55 minutes until risen and golden. Leave to cool in the tin for ten minutes then invert the cake onto a wire rack to cool completely
  • 5. To make the icing: Gradually stir in the lemon juice into the icing sugar until smooth. Spoon over the cake and decorate with Dr Oetker wafer daisies 

  • Baker's notes...

    • To make an orange version of this cake, simply replace the lemon zest with orange zest and the lemon juice with orange juice.
    • This cake freezes nicely if wrapped well in cling film and popped in a freezer bag. Just ice and decorate prior to eating
    • Please note Dr Oetker kindly sent me a goodie bag of Easter treats to create this recipe



    1. Now that is a truly beautiful Easter cake. So pretty. Happy Easter x

    2. Lovely cake - your presentation is so pretty and springlike!

      Happy easter!

    3. Looks lovely and lemon is such a great fresh flavour.

    4. What an egg-cellent looking lemon bundt (I am rather partial to a pun too!) Happy Easter Kate!

    5. Oh Kate, I wish you had posted this a few days ago. I dug out an old recipe for a lemon cake on Friday - to take to something on Saturday - and made a cake that was leaden, to say the least. Yours looks much lighter, I'm going to bookmark it for next Easter!

    6. Last year I made a chocolate cake from 101 cookbooks. This yeas I did nothing (Easter away from home) and next year...maybe I'll make a lemon cake. For sure it sounds good.

    7. Ugh, it literally has been the longest winter ever. I can't wait for some sunshine - in the meantime a lovely lemon cake would definitely keep away the winter blues :-)

    8. There's just something so lovely about simple white icing drizzled on a bundt - it's my favourite looking cake!


    Thank you very much for your comment- I appreciate every single one of them!