Easy Lemon & Almond Easter Cake

This easy Easter cake is a light lemon and almond sponge with a simple “looks impressive, tastes even better” finish. It’s a two-tier cake (two sponges stacked) with a generous layer of cream and lemon curd in the middle, then topped with a thick icing sugar glaze that stays neatly on the top rather than dripping down the sides. A sprinkle of fresh lemon zest makes it feel really spring-like, and if you fancy leaning into the almond flavour you can add a little grilled marzipan on top too. Finish with a couple of Easter chicks and you’ve got a cheerful centrepiece that’s genuinely straightforward to make — even if you’re baking in a busy Easter week.

If you love cute Easter treats, you might also like my Creme Egg Easter Chicks or Creme Egg Easter Bunny tutorials.

This post contains affiliate links and I may receive commission if you visit a link and buy something. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust.

Ingredients

Exact amounts are listed in the recipe card below.

• Butter – Real butter is best. Soften at room temperature before use.
• Sugar – Caster Sugar is best but Granulated will do.
• Eggs – I always use large free range eggs.
• Lemons – Unwaxed are best. Don’t be tempted to use lemon extract – Nothing beats real lemon juice and zest. If you are in a lemon mood, you might also like my Lemon and Lime Swiss Roll.
• Almond – Almond extract (not essence).
• Flour – Self Raising Flour. If you aren’t in the UK, plain flour can also be used but add 1 tsp of baking powder also.
• Ground Almonds – Make sure to sieve as ground almonds are often lumpy.
• Icing Sugar – Again, try to make sure you sieve (I hate sieving but somethings genuinely save time).
• Lemon Curd – Homemade is best but a good quality shop bought is perfectly acceptable.
• Cream – I use double cream, whipped to stiff peaks.
• Yellow Food Colouring.

Ingredient Tips:

• You don’t need added salt as Self Raising Flour already contains it. If you are using Plain Flour (See ingredients list above) and unsalted butter then add 1/4 tsp of salt.
• Go carefully with the amount of yellow food colouring – You want a pale yellow icing.

Equipment

• Electric whisk – I have my beloved Kitchen Aids but realise that cakes can be made just as good with cheaper models, hand made or stand mixers both work.
• Spatula
• Grater or lemon zester
• Sieve
• 2 x 8″ cake tins – I like loose bottom ones but whatever you have.
• Baking parchment or ready-cut greaseproof circles for the base of your tins.
• Wire cooling rack.

How to make this easy Easter Cake

1. Preheat the oven to 160C and line 2 x 8″ Cake tins with baking parchment.
2. Using an electric mixer on a medium speed, whisk the caster sugar and butter together until pale & fluffy.
3. Whisk the eggs in a jug and add gradually to the sugar/butter mixture until well combined.
4. Add the zest & juice of the lemons & almond extract – You may need to add 1 tbsp of the flour to stop it curdling. Turn off the whisk.
5. Mix the flour and ground almonds together lightly and fold gently into the cake mixture.
6. When all ingredients are just combined, divide equally between the 2 cake tins and bake for 45 minutes. A skewer should come out clean when fully cooked.
7. Remove from the oven and allow to cool on wire racks

Decorating and Assembling the Cake

1. Whip cream to stiff peaks.
2. Place first sponge on a plate/cake stand.
3. Spread lemon curd, then a thick layer of cream.
4. Add second sponge (bottom-side up for a flatter top).
5. Make thick icing (icing sugar + a little lemon juice + tiny bit of yellow colour).
6. Spread on top, sprinkle lemon zest, add grilled marzipan (optional), finish with chicks.

Frequently Asked Questions

LEMON & ALMOND EASTER CAKE

More Easter Bakes

Easter Desserts

• Biscoff Cheesecake Easter Eggs
• Easter Nest Cupcakes

More Lemon Recipes

• Ginger and Lemon Oat Cookies
• White Chocolate and Lemon Cheesecake Layer Cake
• Lemon and Ginger Family Cheesecake