Easter Olive Oil Cake
Easter is just around the corner, and what better way to celebrate than with a delicious homemade cake that perfectly captures the essence of spring? In this blog post, I’m going to show you how to whip up a delightful Easter Olive Oil Cake infused with the bright flavor of lemon. Plus, we'll add an extra festive touch with an adorable Easter cake topper that will surely delight your friends and family. Get ready to impress with this easy yet impressive dessert! This Easter Olive Oil Cake is darling, delicious, moist, lemony, dense, and oh-so-good!
Lemon Infusion: First things first, let's talk about the star of the show: lemon. Lemon adds a burst of freshness and tanginess to any dessert, and in this olive oil cake, it truly shines. The cake flavor lemon adds a zesty kick that perfectly complements the rich and slightly fruity notes of olive oil. Plus, the citrusy aroma will fill your kitchen and tantalize your taste buds even before you take the first bite.
Easter Cake Topper: Now, let's add some Easter flair to our cake with a cute and festive cake topper. Easter cake topper decorations can range from traditional bunnies and chicks to colorful eggs and flowers. But this is the cutest, a “nest” made with simple toasted coconut and filled with candy eggsa. This Easter cake topper adds an extra element of fun to your Easter celebration.
And there you have it – a delightful Easter Olive Oil Cake that's sure to be the star of your holiday table. The cake flavor lemon adds a refreshing twist, while the Easter cake topper brings a touch of whimsy to the dessert. I hope you enjoy making and sharing this delicious treat with your loved ones this Easter season. Don't forget to share your thoughts in the comments below – I'd love to hear how your cake turned out!
Easter Cake Topper
Easter Olive Oil Cake
Ingredients
Instructions
- Heat the oven to 350° F.
- Butter or spray a 9-inch cake pan at least 2 inches deep with cooking spray and line the bottom with parchment paper.
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, vanilla, eggs, lemon zest and juice, and Limoncello.
- Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for about 50-70 minutes, or until the top is golden brown and a toothpick comes out clean.
- Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely for at least an hour.
- Spread coconut flakes out on a baking sheet. Cook for about 5-10 minutes mixing once in between, they will toast quickly. Set aside to cool.
- Arrange coconut into a nest on top of the cake and place Whoppers Robins Eggs Malted Milk Balls into the next.
Notes
- Cake can be baked 3 days ahead. Store loosely wrapped at room temperature.
- Adapted from Maialino's
Nutrition Facts
Calories
566.55Fat (grams)
29.93 gSat. Fat (grams)
4.80 gCarbs (grams)
65.15 gFiber (grams)
1.25 gNet carbs
63.90 gSugar (grams)
39.92 gProtein (grams)
6.63 gSodium (milligrams)
412.14 mgCholesterol (grams)
72.04 mgNutrition varies based on toppings.