We really lucked out in the weather department this year for Easter and I decided to have a big family Easter brunch outside, complete with a backyard egg hunt for the kids. I wanted to enjoy the day as well and planned out a really easy menu that would be perfect for any Sunday brunch with family or friends.
The Menu
Mimosas (both real and virgin)
Coffee Bar
Lox and Bagels(and all the fixins)
Quiche (Lorraine and Spinach Artichoke)
Tropical Fruit Salad
Lemon Raspberry Yogurt Cake
To keep it super simple, I bought most everything and just plated it nicely. I made the lemon raspberry yogurt cake the day before and it was a huge crowd pleaser. Scroll down for the recipe.
Outside, I decorated the tables with simple tablecloths, cloth napkins, flowers that were cut low and placed in mason jars and then I just sprinkled jelly beans down the middle.My daughter set the table, so ended up re-arranging the place settings!
Lemon Raspberry Yogurt Cake
I adapted this recipe from the Barefoot Contessa. I made a few changes and added raspberries, which made a great addition!
Ingredients
1 1/2 cups Swan's cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 1/2 cups Swan's cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup of fresh raspberries
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. This is imperative and will make for an extra lemon-y moist cake!
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. When cooled, add the raspberries over the top and sides, serve with a few extra on the plate. They add a nice sweet and tartness to the cake.
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. This is imperative and will make for an extra lemon-y moist cake!
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. When cooled, add the raspberries over the top and sides, serve with a few extra on the plate. They add a nice sweet and tartness to the cake.
Can't wait to try it! Looks so wonderful.
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