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Lemon Bunny Cake

A community recipe by

Not tested or verified by Nigella.com

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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.

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 – 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 – 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 – 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 – 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 – 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 – but I never bother.
  • The cake can be stored in a tin for up to 4 days.

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