Easter Lemon Drizzle Cake With Spring Flowers

This lemon drizzle cake is my go-to Easter centerpiece, and honestly it looks way more impressive than the effort it takes. The cake itself is buttery and tender with a bright lemon flavor that just screams spring, and that sticky lemon glaze soaks into every inch while it’s still warm.

I top it with a simple lemon icing and edible flowers — you can find them at most grocery stores now, or just use the ones from your garden if you have them. It’s the kind of cake that makes everyone pause and take a picture before cutting into it, which is exactly the energy you want at your Easter table.

Sarah Mitchell

Easter Lemon Drizzle Cake With Spring Flowers

This lemon drizzle cake is my go-to Easter centerpiece, and honestly it looks way more impressive than the effort it takes. The cake itself is buttery and tender with a bright lemon flavor that just screams spring, and that sticky lemon glaze soaks into every inch while it's still warm.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 3 lemons
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 1 1/2 cups powdered sugar
• 2 -3 tablespoons fresh lemon juice
• Edible flowers for decoration

Method

 

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Cream the butter and sugar together until light and fluffy, about 4 minutes with an electric mixer.
3. Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest and vanilla.
4. In a separate bowl, whisk the flour, baking powder, and salt together.
5. Alternately add the flour mixture and milk to the butter mixture in three additions, starting and ending with flour. Mix until just combined.
6. Stir in the 1/4 cup lemon juice gently.
7. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes until a toothpick comes out clean.
8. While the cake bakes, make the drizzle: heat 1/2 cup lemon juice and 1/2 cup sugar in a small saucepan until the sugar dissolves.
9. When the cake comes out of the oven, poke holes all over the top with a skewer and pour the warm lemon drizzle over the cake. Let it soak in completely.
10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Mix the powdered sugar with 2-3 tablespoons of lemon juice until you get a thick but pourable icing. Drizzle over the cooled cake and decorate with edible flowers.

Notes

The drizzle step is what makes this cake incredible — don't skip it. Poke lots of holes so the syrup can really soak in. Make sure your eggs and butter are room temperature for the fluffiest crumb. This cake actually tastes better the next day once the lemon flavor has had time to develop.