Lemon Bunny Cake

A community recipe by fishy

Not tested or verified by Nigella.com

Introduction

A perfect Easter cake but can be made at any time minus the cocoa bunny. I came across this recipe in an old Good Food Magazine and it's become a family favourite with a cup of tea.

Ingredients

Serves: 12

Metric Cups

For the Cake

175 grams butter (softened)
200 grams golden caster sugar
4 medium eggs (beaten)
85 grams plain flour
1 teaspoon baking powder
200 grams ground almonds
1 teaspoon vanilla extract
2 lemon zest

For the to Decorate

200 grams icing sugar
3 tablespoons lemon juice
1 sprinkling of cocoa (for sifting)
sugar flowers (optional)
marshmallows (optional)

For the Cake

6⅙ ounces butter (softened)
7 ounces superfine sugar
4 medium eggs (beaten)
3 ounces all-purpose flour
1 teaspoon baking powder
7 ounces almond meal
1 teaspoon vanilla extract
2 lemon zest

For the to Decorate

7 ounces confectioners' sugar
3 tablespoons lemon juice
1 sprinkling of unsweetened cocoa (for sifting)
sugar flowers (optional)
marshmallows (optional)

Method

Lemon Bunny Cake is a community recipe submitted by fishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 160C/fanoven 140C/ gas 3. Generously butter a 20cm round tin and dust with a little flour or line with baking parchment.

Cream together the butter and sugar until light and fluffy. Beat in the eggs a little at a time â€“ adding a spoon of flour between each addition if it begins to curdle.

Sift the flour and baking powder together then fold in to the creamed mixture along with the vanilla, zest and ground almonds until completely mixed in.

Spoon the mixture into the tin and smooth the top. Bake for 50 â€“ 60 minutes until the top is firm to the touch and golden. Cool for 5 minutes, then turn out and cool fully on a wire rack.

Sift the icing sugar into the bowl and add the lemon juice and mix to a stiff spreadable icing. Set the cake on a serving board or plate and spread the icing smoothly over the top. Leave to set.

Carefully lay the template on top of the cake, then sift the cocoa evenly over the shape. Lift the template carefully off. You can cut a small round of marshmallow and set on the bunny to make a tail, decorate the edge of the cake with sugar flowers and tie a ribbon round the cake â€“ but I never bother.

The cake can be stored in a tin for up to 4 days.

Preheat the oven to 160C/fanoven 140C/ gas 3. Generously butter a 20cm round tin and dust with a little flour or line with baking parchment.

Cream together the butter and sugar until light and fluffy. Beat in the eggs a little at a time â€“ adding a spoon of flour between each addition if it begins to curdle.

Sift the flour and baking powder together then fold in to the creamed mixture along with the vanilla, zest and almond meal until completely mixed in.

Spoon the mixture into the tin and smooth the top. Bake for 50 â€“ 60 minutes until the top is firm to the touch and golden. Cool for 5 minutes, then turn out and cool fully on a wire rack.

Sift the confectioners' sugar into the bowl and add the lemon juice and mix to a stiff spreadable icing. Set the cake on a serving board or plate and spread the icing smoothly over the top. Leave to set.

Carefully lay the template on top of the cake, then sift the unsweetened cocoa evenly over the shape. Lift the template carefully off. You can cut a small round of marshmallow and set on the bunny to make a tail, decorate the edge of the cake with sugar flowers and tie a ribbon round the cake â€“ but I never bother.

The cake can be stored in a tin for up to 4 days.