When I was a kid, Easter was easily the next best thing after Christmas. Baskets full of candy and gifts, hunting for chocolate, frilly dresses, that was the life. Now as an adult it’s about the long weekend and the amazing homemade feast. I grew up in an Italian family so the feasts were definitely something to talk about.
One thing that I could count on and looked forward to every Easter as long as I can remember was Easter cake. My aunts & grandma only made it at Easter so it really was special. I’m kinda embarrassed to admit that I don’t really know if there’s meaning behind the traditional treat but I know that I loved it then and I still love it now. I decided to ask my aunt Yolanda for her recipe, which she just rambled off the top of her head as I madly scribbled it down and hoped for the best. I’m pretty happy that I was able to duplicate this cheerful cake that brings so many great memories for me.
Her recipe was for like 6 cakes, as the Italians do, but I managed to work it out to make two cakes, 3 if you make them thinner. It’s essentially a simple white pound cake with a thin layer of icing and sprinkles.
EASTER SPRING SPRINKLE CAKE
• 3 eggs
• 1/2 cup vegtable oil
• 1.5 tsp. baking powder
• 2 cups flour (add more if necessary)
• 3/4 cup sugar
• zest of 1 lemon
• 1/2 cup milk
• 1 tsp. vanilla
• 1 egg white
• 1 cup icing sugar (more/less if needed)
Then you’ll have this plate full of happiness to enjoy or bring as a gift to your Easter brunch host. Doesn’t it just make you smile?
It doesn’t matter how old I am, I will never stop dipping my cake. Sometimes I pour a glass of milk or coffee just so I can dip something and don’t even drink the rest.