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Easter Lily Recipe

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Easter Lily Recipe

Easter lilies are a traditional Easter dessert for my family. Made with The Perfect Pie Crust Mix, the lightly sweetened cake, rolled and topped with a dollop of whipped cream and a yellow jelly bean, are the perfect sweet ending.

Easter Lily Recipe
Makes 10-12 Lilies


For the Lilies

For the Whipped Cream

  • 2 c. heavy whipping cream
  • 3 tbsp confectioner's sugar
  • 1 tsp vanilla.


  1. Beat eggs in an electric mixer to a stiff froth. Approx 2-5 min. 
  2. Add in sugar, vanilla and continue beating another 3 min.
  3. Combine Perfect Pie Crust Mix, baking powder, and cream of tartar.
  4. Slowly add the dry ingredients into the egg/sugar mixture on low speed. Increase speed until the batter is smooth.
  5. Drop by large scoop fulls of batter onto a greased cookie sheet, about 4 at at time. *Note: Do not use parchment paper.
  6. Spread into approx. 5 ½" circle.
  7. Bake at 375 for 6 minutes. Lilies should be just starting to brown.
  8. Let cool for about 30 - 40 seconds. Gently loosen the cake from the pan. 
  9. Fold into a "V" shape and turn upside down on a parchment paper and cool completely.
  10. Flip over and fill with whipped cream.
  11. Serve with a yellow jelly bean and dusted with powdered sugar.

Happy Easter!


Did you make this recipe? Use hashtag #minusg to share your photos. We'd love to see your creations. And be sure to tag @minusgbaking on Instagram. Happy baking!

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