Easter Delight
Easter Delight
A light, simple baked treat for Easter that uses common ingredients. This cake is soft and mild in flavor, perfect for family gatherings and easy to make with little time. For more ideas for starters and mains to pair with this cake, see easy appetizer and dinner ideas.
Why make this recipe
This recipe is quick, uses ingredients you likely have, and makes a gentle, sweet dessert everyone can enjoy. It fits well with spring meals and pairs nicely with fruit or ice cream. If you like fruity desserts, try it alongside an apple delight for a bright table.
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1/2 cup melted butter
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
You can serve warm slices with a scoop of chocolate ice cream delight for a richer finish.
Directions
- Preheat oven to 350°F (175°C).
- In a bowl, mix the eggs and sugar until well combined.
- Gradually add in the milk and melted butter.
- In another bowl, mix flour and baking powder.
- Gradually combine the dry ingredients with the wet ingredients.
- Stir in the vanilla extract.
- Pour the mixture into a greased baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Serving
- Cut into squares or slices.
- Dust with a little powdered sugar or add fresh berries on top.
- To make a small dessert plate, serve a slice with fruit and a spoon of cream.
Storage
- Store covered at room temperature for up to 2 days.
- For longer storage, wrap well and keep in the fridge for up to 5 days.
- You can freeze individual slices in airtight bags for up to 2 months; thaw overnight in the fridge.
Tips
- Do not overmix once you add the flour; mix just until no dry streaks remain.
- Use room temperature eggs and milk for a smoother batter.
- For a more even bake, let the batter sit for a few minutes before pouring into the pan.
- If you want savory sides with this dessert for a full meal, check our dinner ideas and sides for inspiration.
Variations
- Lemon twist: add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter.
- Almond: replace 1/4 cup flour with almond meal for a nutty note.
- Carrot version: fold in 1 cup grated carrot and a pinch of cinnamon; for more carrot cake ideas see Easter carrot cake.
FAQs
Q: Can I use low-fat milk?
A: Yes, low-fat milk works fine, but the cake will be slightly less rich.
Q: Can I make this recipe in a loaf pan?
A: Yes. Baking time may change—check with a toothpick after 25 minutes and bake until clean.
Q: How do I know the cake is done?
A: Insert a toothpick in the center; if it comes out clean or with a few dry crumbs, it is done.
Q: Can I add nuts or dried fruit?
A: Yes. Fold in up to 1/2 cup of chopped nuts or dried fruit gently before pouring the batter into the pan.
