One of the Three Cakes of Easter: lemon drizzle cake, carrot cake and Ugly Duckling cake. (Additional recipes coming soon!) Pair this with our Cherry Coke Ham and glazed vegetables for an exceptional Easter lunch.
Honey, We Killed The Easter Bunny
One year, the Easter Bunny died in a snow storm on Easter Weekend. American Midwest weather is brutal.
Easter Lunch on the Farm
A late Easter was my favourite because that meant lunch at Aunt Marcia’s – Coke Ham, Potato Salad, Taco Salad and at least five desserts: Grandma’s Jello Salad, Great Grandma’s Lemon Drizzle Cake, Carrot Cake with Cream Cheese Frosting, Ugly Duckling Cake and Texas Chocolate Sheet Cake.
Grandma would put a quarter in each of those little plastic Easter eggs and we could hunt them all around Aunt Marcia’s farm. The new dress I had to wear to church on Easter Sunday got more than a little bit dirty hunting eggs. Sunshine, lemon drizzle cake, shiny new quarters and a dirty dress. What more could a six year old girl want for Easter?
Lemon Drizzle Cake
- 225 grams butter , Lurpak, unsalted, room temperature
- 225 grams sugar , caster
- 4 large eggs , room temperature
- 215 grams plain flour
- 3 teaspoons baking powder
- 1 medium lemon , zest only - reserve juice for syrup
- 85 g sugar , caster
- 2 and 1/2 unwaxed lemons , juiced
- 10 g mint , minced (optional)
- KitchenAid Artisan Stand Mixer
- 2 small Loaf Tins , greased and lined with baking parchment
- Prepare the loaf tins and heat oven to 175C (fan).
- In a standmixer, add the soft butter and cream together with the sugar on low speed.
- Add the eggs, one at a time and incorporate each egg fully before adding the next egg.
- In a small bowl, sift the plain flour and baking powered together.
- Add the flour mixture, slowly, one tablespoon at a time and combine into the cake batter.
- Fold in the zest of one lemon.
- Bake for 25 - 30 minutes until a skewer in the middle comes out clean. (I tested mine too early and the cake fell.)
- While the cakes are baking, make the syrup by combining the caster sugar with the lemon juice.
- Add mint, if using.
- When the cakes are still warm, poke holes in the cake with the skewer.
- Pour the syrup over the cakes and let them cool completely.
- Pop out of the tin and loosely wrap in aluminium foil.
- I keep mine in the fridge which helps the sugar form a crunchy top.