Effortless and Moist Easter Cake Recipe for Beginners

Experience a delightfully moist, tender, and flavorful Easter cake that’s perfect for those pressed for time or new to baking. This beginner-friendly recipe yields a cake reminiscent of a buttery pound cake, offering a satisfying texture without the fuss of yeast dough.

Step-by-Step Instructions

Total preparation time: 1 hour 30 minutes

1. Step 1:

   

   Start by gathering all ingredients, ensuring they are at room temperature. This crucial step allows the batter to rise and bake evenly. Remove eggs and butter from the refrigerator well in advance to bring them to the ideal temperature.

2. Step 2:

   

   Combine sugar with softened butter. Using a mixer, beat until the mixture is light and fluffy, creating the perfect base for your batter.

3. Step 3:

   

   Gradually add eggs one at a time while continuing to beat the mixture. For convenience, crack eggs into a separate bowl before adding to ensure smooth incorporation.

4. Step 4:

   

   Thoroughly wash a lemon under hot water, preferably with baking soda to remove any wax coating. Grate the lemon zest carefully, avoiding the bitter white pith, to add a fresh citrus aroma to your cake.

5. Step 5:

   

   Incorporate the grated lemon zest and a pinch of vanilla extract into the butter mixture. Warm the milk until it’s pleasantly warm but not hot, then stir it into the batter for a smooth consistency.

6. Step 6:

   

   Mix salt and baking powder into the flour. This combination ensures your cake rises well and tastes perfectly balanced.

7. Step 7:

   

   Sift the flour gradually into the batter, folding gently with a spatula after each addition. Sifting aerates the flour, resulting in a lighter, fluffier cake texture.

8. Step 8:

   

   Continue adding and mixing the flour until fully incorporated, achieving a smooth and pliable dough.

9. Step 9:

   

   Rinse raisins in hot water and pat dry with a paper towel. Toss them in a teaspoon of flour to prevent sinking and ensure even distribution throughout the batter. Candied fruits can also be a flavorful alternative.

10. Step 10:

    

    Fold the floured raisins gently into the batter, ensuring they are evenly mixed.

11. Step 11:

    

    Prepare your cake molds—paper, metal, or silicone. If using metal molds, grease them lightly with butter. Spoon the batter into molds, filling each about three-quarters full.

12. Step 12:

    

    This recipe yields three medium-sized cakes and one small one. The batter rises moderately, so smaller molds can be filled accordingly. Ideal mold dimensions are approximately 9x10 cm.

13. Step 13:

    

    Bake the cakes in a preheated oven at 320°F (160°C) using the top and bottom heat setting for about 1 hour to 1 hour 15 minutes. The cakes should rise and develop a golden crust. Once baked, remove them and let cool completely before unmolding. Paper molds can remain on, but if you plan to glaze the cakes, removing them may help with decoration.

14. Step 14:

    

    Decorate the tops with your choice of glaze or simply dust with powdered sugar. A classic glaze can be made by whipping an egg white with 3/4 cup (150 grams) of sugar until glossy. For this cake, powdered sugar alone also complements its rich flavor beautifully.

15. Step 15:

    

    Finish by sprinkling colorful decorative sprinkles for an extra festive touch.

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