Lemon Drizzle Easter Cake | Mini Egg | Easy

I wanted to keep it nice and simple again with this weeks recipe. Truth be told, after having my baby girl I literally don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.

For the Cake

225g Unsalted Butter, Room Temp
225g Golden Caster Sugar
4 Eggs, Room Temp
Zest of 1 Lemon
225g Self Raising Flour

For the Syrup

85g Golden Caster Sugar
Juice of 2 Lemons

For the Icing & Decoration

225g Icing Sugar
Juice of 1 Lemon
180g Cadbury’s Mini Eggs

Essential Equipment

20cm (8″) Round Loose Bottomed Cake Tin

Lemon Drizzle Easter Cake Recipe

Lightly grease the base & sides of the cake tin and line the base with baking paper.

Preheat your oven to 180°C/Fan 160°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

Crack the eggs into a jug and beat. Then, a quarter at a time, add them to the butter mixing well between each addition.

If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.

Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.

Pour the batter into the prepared cake tin. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Whilst the cake is in the oven, let’s make the syrup.

Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.

Whilst still warm in the tin, use a skewer to poke holes over the whole cake. Then evenly pour over the syrup and allow to cool completely before decorating.

To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.

To Decorate

Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.

If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.

Finally top with the Mini Eggs & marvel at your creation! (Even though it was really quite easy to make, but sshhhh, if you don’t tell I won’t!)

It will keep in an airtight container at room temperature for 3-4 days.

I absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also a wonderfully simple bake that the kids can get involved with over the holidays. Go on, get stuck in and try it! You know it will be a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason