• 9servings
  • 150minutes
  • 310calories

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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 2 tsp baking powder

  3. 1/2 tsp kosher salt

  4. 1 1/2 cups granulated sugar

  5. 1 Tbsp fresh lemon zest plus

  6. 3 Tbsp lemon juice

  7. 1 tsp pure vanilla extract

  8. 1 cup (2 sticks) unsalted butter, at room temperature

  9. 3 large eggs

  10. 1 cup whole milk

  11. 1 8-oz pkg cream cheese, at room temperature

  12. 1 1/2 cup confectioners' sugar

  13. Cookie cutters, nonpareils, sanding sugars and confetti sprinkles, for decorating

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Coat a 9 x 13-in.

  2. cake pan with cooking spray, line thebottom with parchment paper andcoat the paper with cooking spray.

  3. In a medium bowl, whisk togetherthe flour, baking powder and salt.

  4. Using an electric mixer, beat thegranulated sugar, lemon zest, vanilla,3/4 cup (1 1/2sticks) of the butter and 2Tbsp of the lemon juice in a large bowluntil light and fluffy, about 3 minutes.

  5. Beat in the eggs one at a time.

  6. Reduce the mixer to low andalternately add the flour mixture andthe milk, mixing just until incorporated.

  7. Spread the batter into the preparedpan and bake until a wooden pickinserted in the center comes outclean, 25 to 30 minutes. Let the cakecool in the pan for 10 minutes beforetransferring to a wire rack to coolcompletely.

  8. Meanwhile, using an electric mixer,beat the cream cheese and remaining1/4 cup butter until smooth. Beat in theconfectioners’ sugar and remainingTbsp lemon juice until fluffy.

  9. Using a 3 x 4-in. egg-shaped cookiecutter as a stencil, cut out nine eggsfrom the cooled cake. Working withthe cakes on a parchment paper–linedrimmed baking sheet, frost each onewith about 3 Tbsp icing.

  10. Using 1/2- to 1 1/2-in. mini cutters asstencils, place a cutter on top of onecake and use a small spoon to shakesanding sugar or nonpareils eitherinside or outside the cutter. Push thesugar into place with the back of thespoon, and use the tip of a knife tospread sugar into the pointy edgesof cutter, if necessary. Brush excesssugar off the cake with the back of thespoon, then carefully remove cutter.

  11. Place a piece of pastel confetti in thecenter of each flower. Repeat on allcakes as desired.

  12. Decorating Supplies Egg-Shaped Perimeter Cookie Cutters, 69¢ each; .

  13. Flower/Leaf Cutter Set, $19 for 12; .

  14. Pastel confetti sprinkles, nonpareilsand sanding sugars, $2.29–$2.99; .


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