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Family Run, Award-Winning Greengrocer, Est. 2009

Simple Easter Cake

Easter Cake



  1. Preheat your oven to 180°C (fan 160°C, gas mark 4). Grease and line an 8-inch round cake tin with baking paper.
  2. In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
  3. Fold in the sifted self-raising flour gently, then stir in the vanilla extract, lemon zest, and sultanas. Add milk to achieve a dropping consistency.
  4. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
  5. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  6. For the icing, sift the icing sugar into a bowl and gradually add lemon juice until you have a thick, pourable consistency. Drizzle over the cooled cake.
  7. Decorate with mini chocolate eggs and edible viola flowers. Allow the icing to set before serving.
8 - 10 people