Dresses from Shabby Apple

Thursday, April 7, 2011

A Recipe A Week: Week 2

Happy Thursday!

As promised on Monday, here is this week's recipe!

Week 2: Lemon Easter Egg Cakes
from Woman's Day Magazine/April 17, 2011 Issue
online recipe from Woman's Day site here

TOTAL: 2 1/3 HR

2 1/2 cups all-purpose flour 
2 tsp baking powder            
1/2 tsp kosher salt                
1 1/2 cups granulated sugar  
1 Tbsp fresh lemon zest plus
3 Tbsp lemon juice
1 tsp pure vanilla extract      
1 cup (2 sticks) unsalted      
butter at room       
3 large eggs                         
1 cup whole milk                 
1 8 oz. pkg cream cheese,   
at room temperature
1 1/2 cup confectioners'      
Cookie cutters, nonpareils,  
sanding sugars, and confetti
sprinkles for decorating      

1. Heat oven to 350 degrees F. Coat a 9 x 13-in. cake pan with cooking spray, line the bottom with parchment paper, and coat the paper with cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the granulated sugar, lemon zest, vanilla, 3/4 cup (1 1/2 sticks) of the butter and 2 Tbsp of the lemon juice in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time.

3. Reduce the mixer to low and alternately add the flour mixture and the milk, mixing just until incorporated. Spread the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Meanwhile, using an electric mixer, beat the cream cheese and remaining 1/4 cup butter until smooth. Beat in the confectioners' sugar and remaining Tbsp lemon juice until fluffy.

5. Using a 3 x 4-in. egg-shaped cookie cutter as a stencil, cut out nine eggs from the cooled cake. Working with the cakes on a parchment paper-lined rimmed baking sheet, frost each one with about 3 Tbsp icing.

6. Using 1/2 to 1 1/2-in. mini cutters as stencils, place a cutter on top of one cake and use a small spoon to shake sanding sugar or nonpareils either inside or outside the cutter. Push the sugar into place with the back of the spoon, and use the tip of a knife to spread sugar into the pointy edges of cutter, if necessary. Brush excess sugar off the cake with the back of the spoon, the carefully remove cutter. Place a piece of pastel confetti in the center of each flower. Repeat on all cakes as desired.

71 MG CHOL, 159 MG SOD, 4 G PRO, 40 G CAR,

My notes:

When I made mine, I actually only got six eggs out of the 9 x 13-in. pan. I also couldn't find the 3 varying sized, flower cookie cutters in stores so I my mom cut out flowers out of paper and did it that way. I used the sanding sugar rather than the nonpareils because I couldn't find all yellow in stores either. If you don't like lemon, don't fret. I found that it didn't have a strong lemon flavor like I was expecting. You could probably leave the lemon out all together if you wanted to.

Here is a list of where you can find the exact cutters and decorating supplies used to create the eggs in Woman's Day.

Egg-Shaped Perimeter Cookie Cutters

Flower/Leaf Cutter Set

Pastel confetti sprinkle, nonpareils, and sanding sugars

Also, here is the actual picture featured in Woman's Day.

So there you go! I wanted to get this out early enough that if any of you wanted to try it you'd have plenty of time before Easter!

If anyone decides to do these, I want to see pictures :)


  1. That's such a cute idea! I'll have to post pictures of the cupcakes I made last year for Easter! They were cute. The lemon zest part makes me nervous. I've never zested anything and put it into the mix. But since you said it can be left out, sounds like an awesome thing to try! Now I just need to get some Easter cookie cutters. :)

  2. These look delicious and so very cute!


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