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Easter Cake with Lemon Icing and Sprinkles Recipe

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4.9 from 734 reviews

This traditional Easter Cake recipe features a soft, slightly sweet yeast dough infused with lemon zest and anisette liqueur, baked into light and fluffy round or bundt cakes. Topped with a tangy lemon glaze and festive sprinkles, these cakes are perfect for celebrating the holiday with a delightful homemade touch.

Ingredients

Scale

Dough Ingredients

  • 1 cup warm milk
  • 6 eggs, beaten
  • 6 oz light olive oil
  • 3 Tbsp anisette (or Sambuca, or other liqueur)
  • 1 large lemon rind, grated
  • 1 ¼ cups sugar
  • 6 cups all-purpose flour (up to 7 cups or 840 g if using metric)
  • ⅛ tsp salt
  • 2 ¼ tsp active dry yeast

Icing & Decoration

  • 4 cups confectioner’s sugar (powdered sugar)
  • 4 ½ Tbsp lemon juice (and/or water)
  • 1 Tbsp edible sprinkles (as needed for decorating)

Instructions

  1. Combine Liquids in Bread Machine: Place warm milk, beaten eggs, light olive oil, and anisette liqueur into the bread machine container.
  2. Add Lemon Rind: Add the grated lemon rind to the liquid ingredients in the bread machine.
  3. Add Dry Ingredients Except Yeast: Add sugar, flour (starting with minimum amount), and salt to the bread machine container, keeping the flour on top.
  4. Add Yeast and Start Dough Cycle: Make a well in the flour and add the active dry yeast. Set the bread machine to the dough cycle. Once the dough begins to come together, add more flour as needed to achieve a slightly sticky dough consistency.
  5. Prepare Pans for Baking: Butter and flour three 9″ springform pans and optionally place parchment paper on the bottom for easier cake removal.
  6. First Rise: Allow the dough to double in size inside the bread machine or bowl.
  7. Shape the Dough: Turn the risen dough onto a floured surface. Knead gently and divide evenly into three parts for the pans.
  8. Form Cakes: For regular round cakes, shape each dough part into a ball and place it in the prepared pans. For bundt cakes, shape into balls, then create a hole in the center by stretching the dough and place in the bundt pan or substitute mold.
  9. Second Rise: Cover the shaped dough and let it rise for 3 to 5 hours until well-risen and puffy.
  10. Preheat Oven: Preheat the oven to 350°F (175°C).
  11. Bake: Bake the risen cakes for about 25 minutes until golden brown and light in weight.
  12. Cool: Let the cakes cool in their pans for 45 minutes before carefully removing the sides, bottom, parchment, or mold.
  13. Make Icing: Stir lemon juice and water into powdered sugar until the mixture reaches a smooth, thick honey-like consistency. Keep covered until ready to use.
  14. Ice the Cakes: Generously spread the lemon icing over the tops of the cooled cakes, one cake at a time to work quickly.
  15. Decorate: Immediately add edible sprinkles onto the icing before it sets.
  16. Set and Serve: Allow the icing to harden before serving or storing the cakes in an airtight container.

Notes

  • For smaller quantities, use ⅓ cup warm milk, 2 beaten eggs, 2 oz light olive oil, 1 Tbsp anisette or Sambuca, 6 ½ Tbsp sugar, 2 to 2 ⅓ cups all-purpose flour, pinch of salt, and ¾ tsp active dry yeast.
  • When using bundt tins, if unavailable, a buttered jar filled with rice can substitute as a mold.
  • The dough should be slightly sticky but manageable; adjust flour quantities accordingly.
  • Ensure the first and second rises are done in a warm draft-free environment for best results.
  • The icing is best spread right before adding sprinkles to keep the decorating vibrant and fresh.

Keywords: Easter cake, yeast cake, Italian Easter dessert, lemon cake, bundt cake, festive cake, holiday baking

Find it online: https://mjrecipe.com/easter-cake-with-lemon-icing-and-sprinkles-recipe/