Spring is in the air, and Easter is just around the corner! This year, ditch the stress of complicated desserts and whip up this incredibly easy and luscious lemon pound cake. It’s bursting with bright lemon flavor, perfectly moist, and sure to be a crowd-pleaser.

Ingredients:

• 2 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 6 large eggs
• 3 cups cake flour, sifted
• ¼ teaspoon baking soda
• 1 cup unwhipped whipping cream
• 1 teaspoon lemon extract
• Zest of 1 lemon

Instructions:

Preheat the Oven and Prepare the Pan:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will help ensure your cake comes out easily after baking.
   

Cream the Butter and Sugar:

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a light and airy cake.
   

Whisk in the Eggs:

3. One at a time, whisk in the eggs, making sure to fully incorporate each egg before adding the next. This ensures even distribution of the eggs throughout the batter.

Dry Ingredients and Wet Ingredients:

4. In a separate bowl, whisk together the sifted cake flour and baking soda.
   
   
5. Alternately add the dry ingredients and the whipping cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to a tough cake.

Lemon Flavor Magic:

6. Finally, stir in the lemon extract and zest. The zest adds a wonderful burst of fresh lemon flavor, while the extract provides a deeper, more complex lemon taste.

Bake and Cool:

7. Pour the batter into your prepared loaf pan and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Luscious Lemon Perfection:

• For an extra lemony kick, use a combination of granulated sugar and freshly squeezed lemon juice in the glaze.
• If you don’t have cake flour, you can make your own by whisking 3 tablespoons of cornstarch into 1 cup of all-purpose flour.
• To prevent the cake from browning too quickly, tent it loosely with aluminum foil halfway through baking.
• Let the cake cool completely before glazing or frosting to prevent the glaze or frosting from melting.

Glaze and Enjoy!

Once your cake is completely cool, you can glaze it with a simple powdered sugar glaze or your favorite frosting.

This Luscious Lemon Pound Cake is the perfect way to celebrate Easter or any other special occasion. It’s easy to make, bursting with flavor, and sure to be a hit with everyone who tries it!

I hope you enjoy this recipe! Let me know in the comments below what your favorite Easter dessert is.

Spring is hopping in, and what better way to celebrate than with adorable bunny-shaped sugar cookies? These delightful treats are easy to make, fun to decorate, and perfect for Easter gatherings, school bake sales, or just a sweet springtime snack.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• White frosting (store-bought or homemade)
• Food coloring (optional)
• Sprinkles, chocolate chips, or other decorating supplies (optional)

Instructions:

Cream the butter and sugar:

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy. This will take about 3 minutes.

Beat in the eggs and vanilla:

Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.

Dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Chill the dough:

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will help the cookies keep their shape when baking.

Preheat the oven:

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Roll out the dough:

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.

Cut out the bunny shapes:

Use a bunny-shaped cookie cutter to cut out shapes from the dough.

Important Tip: If the dough is too sticky, place it back in the refrigerator for a few minutes to firm up.

Bake the cookies:

Transfer the cookie cutouts to the prepared baking sheets, leaving a little space between them. Bake for 8-10 minutes, or until the edges are golden brown.

Cool the cookies:

Let the cookies cool completely on a wire rack before decorating.

Decorate the cookies:

Once the cookies are cool, it’s time for the fun part – decorating! You can use store-bought white frosting or make your own. If you’d like colored frosting, divide the frosting into bowls and tint them with food coloring.

Here are some ideas for decorating your bunny cookies:

• Pipe on eyes, noses, and mouths with frosting.
• Add chocolate chips for noses and eyes.
• Use pink frosting for the ears and cheeks.
• Sprinkle with colorful sprinkles.
• Get creative and add other decorations like edible flowers, candy melts, or coconut flakes.