Manageability – Piece of cake.
On the third day, when Jesus rose from the grave and shocked the nations and began his holy reign on earth, he was at first really really hungry. I mean, think about it. Homie was walled up for 72 hours, I bet he was like “who’s leprosy do I gotta cure to get a slice of cheesecake around here?” Well, Jesus, the answer is mine. And instead of cheesecake, you’ll have this adorable Glazed Easter Bunny Lemon Cake.
And you know how this goes. If you’ve made cakes before, you’ve made this recipe. Eggs, flour, blah blah, you know the drill. But there’s a secret to these bunnies, and it’s not their lucky foot. It’s a bunny-shaped baking pan I found at Sur La Table. Would some people consider that cheating? No! In fact, it’s more bunny-like. Faster, with more hop-to-it. Anyways, I chose to do the lemon loaf cake recipe below, and this was perfect for my fluffy little hip-hops. CAUTION! COOK TIME IN THE DIRECTIONS IS FUNKY. It says “45-55 minutes” below, but my entire apartment building would have burned down. This only took me 22 minutes. Maybe because bunnies are smaller than loafs? IDK. All I know is they’re cute and tasty, and you should make them.
Anyways, happy Easter everybody! May your bunnies be forever … um… edible.
This cake recipe came from Kitchen Fun with My Three Sons, but you can do any recipe you want. You could use wet noodles, for all I care.
Ingredients
Cake Ingredients:
- 1 & 1/2 cups of all-purpose flour
- 1 & 1/2 tsp baking pow pow
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 room eggs large temperature
- just kidding
- 1 tsp vanilla extract
- 2 Tbsp of lemon juice
- 1/2 cup buttermilk
Syrup Ingredients:
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
Icing Ingredients:
- 1 cup powdered sugar, sifted
- 1 1/2 Tbsp lemon juice
- 1 Tbsp milk and NOT A HAIR MORE!
Instructions
- Preheat oven to 350°F and grease a 5 x 9″ loaf pan. Or, in this case, grease up that bunny pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside, just like you did your former lovers.
- In the bowl using an electric mixer, cream the butter and sugar together at medium-high speed until fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed, just like your needs were never met.
- Add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined. Beat, beat, beat. Like the beating of a broken heart.
- Scoop in about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until combined. They were born to be together.
- Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour until fully combined. And their lives are fully merged, two spirits becoming one.
- Scoop the batter into the prepared loaf (bunny) pan and bake for 45-55 minutes (Note, this only took me 22 minutes!) until the cake is golden brown and a toothpick comes out mostly clean. Baking times vary, so keep an eye on it like you failed to keep an eye on him on weekends.
- Let the cake cool for about 15 minutes in the pan. That’s 15 minutes of your life he’ll never get.
- Stir together the lemon juice and confectioners’ sugar for the lemon syrup.
- Carefully flip the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the top of the cake while it’s still warm.
- Allow the cake to cool completely. You will move on one day soon.
- When the cake is cooled, combine all the icing ingredients. Pick up the pieces of your shattered heart, and start to dream it’s possible again.
- The icing should be thick and not runny. Pour icing over cake and let dry before serving. Download hinge.