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.
- 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