Easter Cake(Makes Three 9-Inch Layers)
A moist and flavorful Easter cake with lemon and vanilla accents, featuring three fluffy layers perfect for festive celebrations or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cut three 9-inch circles of wax paper and grease the layer cake pans.
- Line the bottom of each pan with wax paper and then grease and flour the paper.
- Sift together flour, baking powder, soda, and salt.
- Cream butter until light and fluffy, then add sugar and continue creaming.
- Add lemon flavor and vanilla extract, mixing well.
- Beat in eggs one at a time, beating after each addition.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- Divide the batter evenly into the prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in pans for a few minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter once the flour is added. If you don't have buttermilk, you can substitute with regular milk by adding a tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for 5-10 minutes. This cake can also be flavored with almond extract instead of lemon for a different twist.
Serving Suggestions
This Easter Cake is delightful when served with fresh berries and whipped cream. You can also layer it with a light lemon or cream cheese frosting for added flavor. Consider pairing it with coffee or tea for a lovely afternoon treat, or serve it alongside a slice of Old Fashioned Sweet Potato Pone for a comforting dessert spread.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to two days. For longer storage, wrap each layer in plastic wrap and freeze them for up to three months. To reheat, simply thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Cake(Makes Three 9-Inch Layers) contains roughly 384 calories, with 6g protein, 43g carbohydrates, and 22g fat. It is a good source of calcium (18% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake layers ahead of time. Once baked and cooled, wrap them in plastic wrap and store them in the refrigerator for up to three days or freeze them for longer. Just be sure to bring them to room temperature before frosting and serving.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Another option is to mix one tablespoon of ground flaxseed with three tablespoons of water, letting it sit for a few minutes until it thickens, which works well in this cake.
How can I adjust the sweetness of the cake?
To adjust the sweetness, you can reduce the sugar by up to one cup without significantly affecting the texture. Alternatively, you can add a citrus glaze on top after baking for a touch of sweetness without altering the batter. This pairs nicely with the cake's flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).