Introduction

This traditional Easter Cake is a light, aromatic bread with subtle hints of lemon and anisette liqueur. Perfect for celebrating the season, it’s finished with a tangy lemon glaze and colorful sprinkles for a festive touch.

The image shows a single-layer round cake with a soft golden brown base. The top layer is covered with white icing that drips slightly over the edges, decorated with small, round pastel-colored sprinkles in blue, yellow, pink, and white scattered evenly across the surface. The cake sits on an ornate silver cake stand, and in front of it are three pale green eggs resting on a white cloth. In the background, there are bunches of white and light blue flowers, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk (warm)
6 eggs (beaten)
6 oz light olive oil
3 Tbsp anisette (or Sambuca, or other liqueur)
1 large lemon rind (grated)
1 ¼ cups sugar
6 cups all-purpose flour (up to 7 cups or 840 g if using metric)
⅛ tsp salt
2 ¼ tsp active dry yeast
4 cups confectioner’s sugar (powdered sugar) for icing
4 ½ Tbsp lemon juice (and/or water) for icing
1 Tbsp edible sprinkles (for decoration)

Instructions

Step 1: For the bread machine method, place all liquid ingredients (milk, eggs, olive oil, and liqueur) into the bread machine container, then add the grated lemon rind.
Step 2: Add the dry ingredients except yeast—sugar, flour (starting with minimum), and salt. Make a well in the flour and add yeast. Set the machine to dough cycle and start. Add more flour if dough feels too sticky once it comes together.
Step 3: For the stand mixer method, dissolve yeast in warm milk and let activate. Beat eggs and sugar for 3–4 minutes, then switch to dough hook.
Step 4: Add the milk-yeast mixture, oil, liqueur, and lemon rind, mixing on low to combine. Gradually add flour until soft, slightly sticky dough forms. Knead at least 10 minutes, then cover dough to rise.
Step 5: Butter and flour three 9″ springform pans, adding parchment paper to the bottoms. Once dough doubles in size, turn it onto a floured surface and gently knead. Divide into three equal portions.
Step 6: For regular cakes, shape each portion into a round ball and place in prepared pans. For bundt-style cakes, make a hole in each ball and stretch it to fit into pans or a bundt tin.
Step 7: Cover and let rise 3–5 hours until well risen. Preheat oven to 350°F (175°C).
Step 8: Bake cakes for about 25 minutes until golden brown and light. Cool in pans for 45 minutes, then remove pans and any parchment carefully.
Step 9: To make icing, stir lemon juice and water into confectioner’s sugar until smooth with thick honey consistency. Keep covered until use.
Step 10: Spread icing generously over cooled cakes one at a time. Quickly add sprinkles before icing sets. Let icing set completely before serving or storing.

Tips & Variations

Skip icing and sprinkles for a less sweet, simpler cake. Increase sugar slightly if omitting the glaze.
Use 9″ springform pans for standard cakes, or a 10″ springform if you don’t have a bundt pan for bundt-shaped cakes.
For bundt cakes without a pan, use a buttered glass or jar filled with rice as a mold.

Storage

Store the Easter cake covered in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate and bring to room temperature before serving. The icing tastes best fresh but will hold up for a day or two.

How to Serve

A single slice of light golden brown cake with a soft, airy texture rests on a white scalloped plate. The cake has one visible layer topped with a thin layer of pale pink icing decorated with small blue and white round sprinkles. A silver fork lies across the plate, its tines touching the cake. To the top right, the remaining cake sits on an ornate golden tray, showing the same pink icing and sprinkles. On the upper left, delicate white and light blue flowers add a gentle touch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bread machine or stand mixer?

Yes, you can knead the dough by hand. Dissolve the yeast in warm milk as directed, beat eggs and sugar separately, then gradually incorporate all ingredients. Knead on a floured surface for about 10–15 minutes until smooth and elastic.

What can I substitute for anisette or Sambuca?

You can use any mild anise-flavored liqueur, or if you prefer no alcohol, a teaspoon of anise extract can be used instead. Adjust the amount to taste as extract is more concentrated.