Easter Lemon Bunny Cake Recipe — Adorable Bunny-Shaped Cake
🐰 This lemon bunny cake was the star of our Easter table! The cake is incredibly moist with bright citrus flavor, and the buttercream is silky smooth 🍋✨
Ingredients
Main ingredients
- all-purpose flour 2.5 cups
- granulated sugar 1.5 cups
- baking powder 2 tsp
- unsalted butter (softened) 12 tbsp
- large eggs 4 eggs
- whole milk 1 cup
- fresh lemon juice 1.5 tbsp
- lemon zest 2 tbsp
- vanilla extract 2 tsp
Seasonings/Sauce
- salt 0.5 tsp
- powdered sugar 3 cups
- unsalted butter (for frosting) 6 tbsp
- whole milk (for frosting) 2 tbsp
- lemon zest (for frosting) 1 tsp
- vanilla extract (for frosting) 1 tsp
- pink or pastel food coloring 4 drops
- shredded sweetened coconut 0.5 cup
- candy decorations (eyes/nose/flowers) 1 tbsp
Nutrition summary
Carbohydrates
45 g
53%
Protein
4 g
5%
Fat
16 g
42%
Cooking steps
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1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan and an 8-inch round cake pan to form bunny head and ears.
-
2
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
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3
In a separate bowl, combine flour, baking powder, and salt. Alternately add flour mixture and milk to the wet ingredients, starting and ending with flour.
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4
Divide batter between prepared pans and bake for 22–26 minutes, until a toothpick inserted comes out clean. Let cakes cool completely before shaping.
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5
Turn cakes out and cut the 8-inch round into two ear shapes. Arrange the cakes on a platter to resemble a bunny’s head and ears. This shape honors the bunny as an Easter symbol of new life.
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6
Make frosting: Beat butter until creamy. Gradually add powdered sugar, lemon zest, vanilla, and milk, beating until smooth. Tint some with pastel food coloring if desired.
-
7
Frost cake completely. Pat shredded coconut over the frosting for a fluffy fur effect, then decorate with candy for eyes, nose, and flowers to create a festive Easter look.
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8
Chill cake for at least 1 hour before serving to set decorations. Store leftovers covered in the refrigerator.
Personalized Q&A
Q. What makes this Easter Lemon Bunny Cake perfect for Easter?
This cake captures the spirit of Easter with its bunny shape, symbolizing new life and rebirth. The decorative elements, pastel colors, lemon flavor, and festive presentation make it a centerpiece for any Easter celebration.
Q. Will kids love this bunny-shaped cake?
Absolutely! Children are drawn to the bunny shape, fluffy coconut ‘fur’, and candy decorations. The cake is moist and sweet with a bright lemon note, making it both cute and delicious for all ages.
Q. Can I prepare the Lemon Bunny Cake in advance for Easter morning?
Yes. You can bake the cake layers a day ahead, wrap them well, and frost and decorate the cake the morning of your Easter gathering. The finished cake also stores well in the refrigerator for up to 2 days.
Q. How many calories are in one serving of this Easter Lemon Bunny Cake?
One serving (about 110 grams) contains approximately 340 kcal, with 45g carbs (53%), 4g protein (5%), and 16g fat (42%).
Q. Can I make this bunny cake gluten-free or dairy-free?
Yes, you can substitute a 1:1 gluten-free flour blend for regular flour and use plant-based butter and non-dairy milk for both the cake and frosting. This will help accommodate common dietary restrictions.
