easter loaf cake
This delightful Easter loaf cake is a light, fluffy treat perfect for celebrating the season. Infused with citrus zest and adorned with colorful decorations, this cake will surely bring joy to your festive table.
Equipment
- 1 loaf pan (9 x 5 inches)
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 cooling rack
- 1 parchment paper (optional)
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter Softened.
- 3 large eggs
- 0.5 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- zest of 1 lemon
- zest of 1 orange
- 0.25 teaspoon salt
- optional powder sugar for dusting
- optional colorful sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer or whisk, beat until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and zests of lemon and orange.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture while alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Optional: Once completely cooled, dust with powdered sugar and add colorful sprinkles for decoration before serving.
Notes
You can enhance the flavor by adding dried fruits, like raisins or cranberries, to the batter.
The cake can be stored in an airtight container at room temperature for up to 3 days.
For a more festive presentation, consider glazing the cake with a lemon glaze made from powdered sugar and lemon juice.