With Easter (and Spring!) just around the corner, we bring you a delicious recipe for a Lemon Cake with White chocolate frosting, completely lined with Fatty Sundays Easter Sprinkle pretzels. This cake is a mixture of sweet and tart flavors, and it’s almost too pretty to eat!
Easter Lemon Cake with White Chocolate Frosting
For the cake:
3 cups of white sugar
zest of two lemons
3/4 cup of greek yogurt
3 sticks of butter, melted and cooled
2 1/4 cups of milk
4 teaspoons vanilla extract
2 teaspoons salt
5 cups of all purpose white flour
1 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
For the white chocolate frosting:
14 oz of white chocolate chocolate, melted and cooled slightly
7-8 cups of confectioners sugar
2 sticks of butter at room temperature
2 teaspoons of vanilla extract
A few drops of blue and red food coloring to create a purple color (or 5-6 blackberries for a natural option)
1/2 teaspoon of salt
1/3 cup of heavy cream, plus extra cream or milk if needed
1 2/2 cups of flaked coconut
50 Fatty Sundays Easter Pretzels, plus extra to pile on top if desired
1. Preheat oven to 350 degrees
2. In a medium bowl, combine the flour, baking powder, baking soda and the salt.
3. In another bowl, whisk together butter, yogurt, eggs, vanilla, lemon zest, milk and sugar.
4. Mix the dry ingredients with the wet ingredients until the mixture is smooth and free of lumps. Pour into three 9 inch cake pans and bake for around 20 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow to cool entirely.
5. To make the frosting, combine the butter and half the confectioners sugar on low speed for about two minutes, until creamy. Add the cream, vanilla, and remainder of the sugar. Beat until smooth and then incorporate the white chocolate, beating slowly. Depending on thickness, add a little more cream or confectioners sugar. Tint with food coloring, or add blackberries and beat until smooth. Refrigerate for twenty minutes to firm up slightly.
6. To assemble, ensure the cakes are fully cooled – cold cakes work best and frozen will work perfectly, great if you’re making the night before. Frost each layer and stack up gently, spreading frosting between the cracks in the outside of each cake. Spread the rest of the frosting around the cake to function as a glue for the pretzels. Arrange the pretzels vertically around the cake until covered completely – run a hot wet knife around the frosting if it dries up. Sprinkle flaked coconut around the top of the cake, garnish with extra pretzels on top if desired.