Had enough of marshmallow cream eggs, chocolate bunnies and jelly beans? Impress your guests and satisfy everyone’s sweet tooth this Easter Sunday with this stunning Lemon Lavender Champagne Cake. To save time, use boxed lemon cake mix for the base, then whip up a pretty, pastel buttercream frosting using lemon juice, lavender extract and purple food coloring – but don’t forget the bubbly! The recipe calls for a generous, celebratory dose of champagne in both the cake mix and the frosting, leaving just enough for an Easter toast. Assemble the cake using four layers of cake and frosting, and cover the top and bottom edges with a ring of colorful, candy-coated sunflower seeds for the perfect ending to your Easter feast and the ultimate dessert pairing for after-dinner sparkling wine. Cheers!

Get inspired with more of Cooking Channel’s festive Easter treats:

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