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–+ servings
Ella Cooks

Easy And Elegant Easter Lemon Cake (No Fancy Pans Needed)

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Here’s what you’ll love about this one: it’s a lemon vanilla layer cake with a lavender-tinted whipped mascarpone frosting, topped with Easter candy, fresh berries, and edible flowers for a gorgeous seasonal look. No fondant, no carving — just bright flavor, soft texture, and a show-stopping finish.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling, Decorating & Optional Chilling Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Lemon Vanilla Cake:
  • 2 1/4 cups 280g all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup 170g unsalted butter, softened
  • 1 1/4 cups 250g granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp lemon zest from 1 large lemon
  • 2 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 cup 240ml buttermilk (or milk + 1 tbsp lemon juice)
For the Whipped Mascarpone Frosting:
  • 8 oz 225g mascarpone cheese, cold
  • 1 1/2 cups 360ml heavy cream, cold
  • 1/3 cup 40g powdered sugar (adjust to taste)
  • 1 tsp vanilla extract
  • Optional: A tiny drop of purple or lavender food coloring
For Topping / Decoration:
  • 1 cup fresh berries raspberries, strawberries, blueberries
  • A handful of pastel Easter candy Mini Eggs or jelly beans
  • Edible flowers or mint leaves optional
  • Lemon zest curls optional

Equipment

  • Uses two standard 8- or 9-inch cake pans

Method
 

Instructions
    Preheat and Prep
    1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
    Mix Dry Ingredients
    1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    Cream Butter & Sugar
    1. In a large bowl, beat butter and sugar with a hand or stand mixer until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each.
    Mix in lemon zest, lemon juice, and vanilla extract.
      Add Dry & Buttermilk
      1. Add the dry ingredients in three parts, alternating with the buttermilk in two parts — starting and ending with the dry. Mix until just combined — don’t overmix.
      Bake
      1. Divide the batter between the two pans. Smooth the tops and bake for 22–27 minutes, or until a toothpick comes out clean and the top springs back lightly when touched.
      2. Cool for 10 minutes in the pan, then transfer to wire racks to cool completely.
      Make the Frosting
      1. In a large mixing bowl, beat mascarpone, powdered sugar, and vanilla just until smooth.
      2. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. If using food coloring, add a drop and gently swirl it in.
      3. 💡 Tip: Keep the frosting chilled until ready to use — it holds up best when cold.
      Assemble the Cake
      1. Place one cooled cake layer on a serving plate or cake stand. Spread a thick layer of whipped frosting on top.
      2. Add the second cake layer and frost the top and sides as desired — you can go for a smooth finish or a rustic “naked cake” look.
      Decorate!
      1. Now the fun part:
      2. Arrange fresh berries in the center or in a crescent moon shape on top
      3. Nestle in some pastel chocolate eggs or jelly beans
      4. Garnish with lemon zest curls, edible flowers, or mint sprigs
      5. Optional flair: Dust with powdered sugar for a soft, springtime look.

      Nutrition

      Calories: 410kcalCarbohydrates: 43gProtein: 5gFat: 24gSaturated Fat: 14gSodium: 190mgFiber: 1gSugar: 28g

      Notes

      Want to take it up a notch?
      • Add a thin layer of lemon curd between the cake layers
      • Drizzle white chocolate over the top before decorating
      • Sprinkle with toasted coconut for a springy “nest” vibe
      FAQs
      Can I make this ahead?
      Yes! Bake the cake layers up to 2 days ahead. Frost the day of serving for best freshness.
      Can I use cream cheese instead of mascarpone?
      Absolutely — just use full-fat cream cheese and beat it until smooth before folding in the whipped cream.
      Can I make this as cupcakes?
      Sure! This recipe makes about 18–20 cupcakes. Bake at 350°F for 15–18 minutes.
      Can I use a 9×13 pan instead?
      Yep! Just bake for 30–35 minutes, and decorate the top with frosting and toppings.

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      Let us know how it was!
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