Easter is coming fast, so right now it is time to think about which dainties to serve on the Easter table. I'm going to prepare eggs in a few ways, vegetarian and meat jelly, baked meat, pâtés and of course excellent red borscht with sausage, egg and horseradish, which I have been waiting for all year. We shouldn't forget about something sweet: Traditional Easter cake called mazurek in Poland is made with caramel and a hint of plum, and thanks to my sister-in-law (Ania, thank you) wonderful Pascha cake will be on the table as well. My heart would like at least a small piece of cheesecake, but I don't know how our overfed bellies would cope, and I don't like to bin any food.

This year I suggest preparing a fantastic, moist Easter lemon cake. Its slightly sour taste is very refreshing after a copious meal, and it looks so beautiful that for sure it will be a decoration on the Easter table.

I got the recipe for Easter cake from gotujzcukiereczkiem.pl – thank you.

Ingredients:
dough
3 eggs
2 tablespoons of cream
150g of butter
320g of flour
220g of sugar
1 teaspoon of baking powder
peel grated from two lemons
punch for soaking the cake
170g of caster sugar
juice from two lemons

Heat the oven up to 160C. Smooth a cake tin (22cm) with a "chimney" with butter and sprinkle with flour.
Mix the flour with the baking powder. Clean and parboil the lemons. Grate the lemon peel and squeeze the juice out. Cream the butter with the sugar to make a bright, fluffy mass. Add the eggs one by one and keep creaming. Add the cream, lemon juice, lemon peel, flour and cream for a few minutes. Put the dough into the cake tin and bake for 45 minutes. Make the punch for soaking the cake. Dissolve the caster sugar into the lemon juice. Remove the cake from the oven. Cool it down for 10 minutes and thoroughly soak it with the punch. Leave for 2-3 hours.

Enjoy your meal!

Try also:
Memory of summer – cherry-coconut cake
Recipe for a homelike aroma, i.e. a cake with wild cherries
A cake with apricots