easter loaf cake Recipe
This easter loaf cake is a delightful treat that perfectly blends rich, buttery cake with bursts of tangy lemon zest, sweet dried fruit, and crunchy nuts. Baked to a golden finish and adorned with charming edible flowers or sprinkles, it’s a celebration of springtime flavors and colors that will brighten any holiday table. Whether you’re an experienced baker or trying something new, this easter loaf cake offers a wonderfully simple recipe that yields a moist, flavorful cake everyone will love.
Ingredients You’ll Need
The magic of this easter loaf cake lies in its straightforward ingredients, each chosen for the perfect balance of flavor, texture, and a touch of seasonal brightness. From the richness of butter and eggs to the natural sweetness of mixed dried fruit, these ingredients come together beautifully to create something truly special.
- All-purpose flour (1 ½ cups): Provides the structure and softness for the cake’s tender crumb.
- Granulated sugar (1 cup): Sweetens the loaf while helping to create a moist texture.
- Unsalted butter, softened (½ cup): Adds richness and enhances the cake’s golden color.
- Large eggs (2): Bind the ingredients together and contribute to the cake’s fluffiness.
- Vanilla extract (1 teaspoon): Infuses warmth and depth into the batter’s flavor profile.
- Milk (½ cup): Keeps the mix moist and light.
- Baking powder (2 teaspoons): Helps the cake rise to a perfect, airy texture.
- Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
- Lemon zest (Zest of 1 lemon): Delivers a fresh, citrusy brightness to lift the cake.
- Mixed dried fruit (½ cup): Adds natural chewiness and bursts of sweet-tart flavor.
- Chopped nuts (½ cup): Provides satisfying crunch and nuttiness.
- Icing sugar: Perfect for a delicate, sweet glaze on top.
- Edible flowers or sprinkles: For a beautiful, festive finishing touch to celebrate the season.
How to Make easter loaf cake
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Grease your loaf pan generously and dust it with flour, or line it with parchment paper. This helps the cake release easily once baked, so you have a beautiful, intact easter loaf cake to show off.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer or a sturdy whisk to beat them together until the mixture becomes light and fluffy. This step is key to ensuring your cake has a tender crumb and a delicate texture.
Step 3: Add Eggs, Vanilla, and Lemon Zest
Beat the eggs in one at a time, mixing thoroughly after each addition to fully incorporate. Next, stir in the vanilla extract and fresh lemon zest, stirring just enough to meld those fresh, fragrant flavors into the batter.
Step 4: Combine Dry Ingredients with Wet
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to your wet mixture in parts, alternating with the milk. This method keeps the batter smooth and prevents overmixing, which keeps the easter loaf cake tender and light.
Step 5: Fold in Fruit and Nuts
Gently fold the mixed dried fruit and chopped nuts into your batter, distributing them evenly without deflating all the air you’ve worked so hard to create. These add bursts of texture and flavor that make this cake so special.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the surface with a spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the top – if it browns too quickly, loosely cover with aluminum foil to prevent burning.
Step 7: Cool and Decorate
Once baked, let your easter loaf cake cool in the pan for 10 minutes, then gently transfer it to a wire rack to cool completely. When cool, prepare a simple icing glaze by mixing icing sugar with a little water or lemon juice until pourable. Drizzle over the cake and finish with edible flowers or colorful sprinkles for that perfect springtime celebration look.
How to Serve easter loaf cake
Garnishes
Adding fresh edible flowers or bright sprinkles on top gives the easter loaf cake an eye-catching, festive flair. Not only do they enhance the visual appeal, but edible flowers can add subtle floral notes that complement the lemon and dried fruit beautifully.
Side Dishes
This cake pairs wonderfully with a light, fresh accompaniment such as whipped cream or a scoop of vanilla ice cream. A cup of tea or freshly brewed coffee also makes a perfect match, balancing the cake’s sweetness and lending a cozy vibe to your Easter gathering.
Creative Ways to Present
For a fun twist, slice the easter loaf cake and serve it as mini finger portions at a spring brunch or tea party. You can also turn it into a layered dessert by adding whipped cream and fresh berries in between slices. Presentation with colorful serving platters or rustic wooden boards adds to the charm.
Make Ahead and Storage
Storing Leftovers
Your easter loaf cake will keep well in an airtight container at room temperature for up to 3 days. Keeping it covered ensures it stays moist and fresh, making it easy to enjoy throughout the holiday weekend.
Freezing
If you want to make this easter loaf cake in advance, it freezes beautifully. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge when ready to enjoy, and add fresh decorations just before serving.
Reheating
To refresh your easter loaf cake, warm slices gently in the microwave for about 15 seconds or in a low oven (around 300°F/150°C) for 5-7 minutes. This brings back that freshly baked feel, making every bite comforting and delicious.
FAQs
Can I substitute the dried fruit and nuts?
Absolutely! Feel free to use your favorite dried fruits or nuts, or even omit one if you prefer. Just keep in mind that changing these will subtly alter the texture and sweetness of the easter loaf cake.
Do I have to use lemon zest?
Lemon zest adds a lovely freshness, but if you’re not a fan, you can leave it out or substitute with orange zest for a different citrus twist without losing the brightness entirely.
Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free blend. Just ensure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.
What if I don’t have a loaf pan?
You can bake this batter in a round or square cake pan; just monitor the baking time closely, as it may need a little less or more time depending on the pan size and shape.
Is this cake suitable for freezing after decorating?
It’s best to freeze the easter loaf cake before adding icing and decorations. Freezing with toppings can cause decorations to become soggy or damaged when thawing.
Final Thoughts
There’s something truly special about this easter loaf cake that feels like a warm hug from spring itself. With its mix of comforting flavors and festive touch, it’s a recipe worth keeping close and sharing often. Give it a try – I promise it will brighten your Easter celebrations and maybe become your new favorite through every season.
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easter loaf cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf cake (about 8 servings) 1x
- Diet: Vegetarian
Description
This Easter Loaf Cake is a delightful, moist treat perfect for celebrating the season. Infused with zesty lemon and studded with mixed dried fruits and crunchy nuts, it offers a perfect balance of flavors and textures. Topped with a simple icing and decorated with edible flowers or sprinkles, it’s an elegant and festive centerpiece for your holiday dessert table.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 lemon
Add-ins
- ½ cup mixed dried fruit (e.g., raisins, cranberries)
- ½ cup chopped nuts (e.g., walnuts, almonds)
Decoration
- Icing sugar for decoration
- Edible flowers or sprinkles for decoration
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a loaf pan by greasing and flouring it, or line it with parchment paper to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until the mixture is light and fluffy, which helps create a tender texture.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract and fresh lemon zest for a bright, aromatic note.
- Combine dry ingredients and milk: In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add these dry ingredients to the wet mixture, alternating with the milk to ensure even mixing without overworking the batter.
- Fold in fruits and nuts: Gently fold the mixed dried fruit and chopped nuts into the batter until they are evenly distributed throughout, adding texture and natural sweetness.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for about 50 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. If the top browns too quickly, tent the cake with aluminum foil to prevent burning.
- Cool the cake: Remove the loaf from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This resting time helps the cake set and makes it easier to decorate.
- Prepare icing and decorate: Mix icing sugar with a small amount of water or lemon juice until it reaches a pourable consistency. Drizzle the icing over the cooled cake and embellish with edible flowers or sprinkles for a festive finish.
Notes
- You can substitute dried fruits and nuts based on your preference or what you have on hand.
- Make sure butter is properly softened to room temperature for better creaming.
- If you prefer a sweeter cake, increase the sugar by 1/4 cup.
- Use fresh lemon juice in the icing for enhanced citrus flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cake to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Easter loaf cake, lemon cake, dried fruit cake, festive dessert, holiday baking, nutty cake
