Easy And Elegant Easter Lemon Cake (No Fancy Pans Needed)
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.
Equipment
- Uses two standard 8- or 9-inch cake pans
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
Instructions
Instructions
Preheat and Prep
- 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
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar
- 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
- 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
- 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.
- Cool for 10 minutes in the pan, then transfer to wire racks to cool completely.
Make the Frosting
- In a large mixing bowl, beat mascarpone, powdered sugar, and vanilla just until smooth.
- 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.
- 💡 Tip: Keep the frosting chilled until ready to use — it holds up best when cold.
Assemble the Cake
- Place one cooled cake layer on a serving plate or cake stand. Spread a thick layer of whipped frosting on top.
- 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!
- Now the fun part:
- Arrange fresh berries in the center or in a crescent moon shape on top
- Nestle in some pastel chocolate eggs or jelly beans
- Garnish with lemon zest curls, edible flowers, or mint sprigs
- Optional flair: Dust with powdered sugar for a soft, springtime look.
Notes
Want to take it up a notch?
Yep! Just bake for 30–35 minutes, and decorate the top with frosting and toppings.
- 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
Yep! Just bake for 30–35 minutes, and decorate the top with frosting and toppings.
Nutrition
Calories: 410kcalCarbohydrates: 43gProtein: 5gFat: 24gSaturated Fat: 14gSodium: 190mgFiber: 1gSugar: 28g
Tried this recipe?Let us know how it was!
