Lemon Bunny Cakes
Get your kids involved this Easter holiday...
with these delicious and nutritious Lemon Bunny Cakes. A light, lemony flavor and adorable bunny decorations make them the ultimate Easter project for your little bunnies. Most of the ingredients required for this recipe are likely already in your pantry!
Adapted from Ina Garten’s lemon cake recipe, we replaced the whole-milk yogurt ingredient with Früzinga, so your little bunnies can reap the magical benefits of probiotics without a fight.
Probiotics are important for growing children, they help to balance the digestive system, safely support immune health, help keep the tummy healthy, as well as, regulate bowel movements.
1 1/2 cups all-purpose flower
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Früzinga
1/3 cup sugar
3 large eggs
2 lemons zest
1/2 teaspoon pure vanilla extract
1/3 lemon juice
Heat the oven to 350.
Grease loaf pan - 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan and line the bottom with parchment paper.
Combine flour, baking powder, and salt into 1 bowl. In a separate bowl, combine 1 cup sugar, the eggs, lemon zest, vanilla and Früzinga. Steadily whisk the dry ingredients into the wet ingredients, then fold the vegetable oil into the batter until completely combined.
Pour the batter into the loaf pan and bake until a cake tester comes out clean - about 50 minutes.
Once fully baked, allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and allow it to get to room temperature, then place the cake in the freezer for about 15 minutes to harden - this makes cutting and decorating more manageable.
Remove the cake from the freezer and cut out bunny shapes.
Once the bunny shapes are made, decorate them with any toppings you and your family love.
Serve and enjoy!