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

Scale

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