Easter is on its way! Yeah!  I love this time of year! Don’t you?  As you know, I receive several emails (sometimes hundreds) a day asking for me to feature a product or story and I don’t always get the time to respond.  However, I could not resist sharing these adorable Easter Lemon Egg Shaped Cakes provided by Brianna M from the Hearst Magazine Corporation!  The little egg shaped cake delights look extremely yummy and fun to make!  And with them only costing 13 cents per cake to make, they are not only cute but also an inexpensive Easter activity to do with the kids too!  The Easter cakes are on my baking to-do list this upcoming month!

Looking for the perfect, adorable Easter treat?  Stop Hunting!  In the April issue of Woman’s Day, on newsstands March 11, you can find the cutest lemon cakes to make for family and friends this holiday.  Each cake costs only 13 cents and can be decorated in many fun, creative ways!  Looking for an alternative to traditional egg decorating?  Let the kids decorate these yummy egg shaped cakes.

Easter Lemon Egg Shaped Cakes Recipe

(recipe and photos provided by Hearst Magazine Corporation)

• 1 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/4 teaspoon(s) kosher salt
• 1/2 cup(s) (1 stick) unsalted butter, at room temperature
• 3/4 cup(s) granulated sugar
• 2 teaspoon(s) lemon zest
• 2 large eggs, at room temperature
• 2 tablespoon(s) whole milk
• 2 tablespoon(s) lemon juice
• 2 (16-cavity) silicone oval pans
• Poured fondant
• Royal Frosting

Directions:

1. Heat oven to 350° F. Lightly coat two silicone oval pans with cooking spray. In a bowl, whisk together the flour, baking powder and salt

2. Using an electric mixer beat the butter, sugar and lemon zest in a bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and alternately add the flour mixture, milk and lemon juice, mixing just until incorporated.

3. Divide the batter among the prepared pans (1 Tbsp per hole). Place on baking sheets and bake, rotating the positions of the sheets halfway through, until a wooden pick inserted in the center comes out clean, 15 to 17 minutes. Transfer to a wire rack, rounded side up. Rinse pans and repeat with the remaining batter.

4. Meanwhile, prepare the Poured Fondant. Keep the pan over very low heat (remove from any heat if the frosting becomes too runny). Hold one cake on a fork and spoon frosting over the top, being careful to coat all the sides. Tap off any excess fondant, and then transfer to a wire rack. Repeat with the remaining cakes and fondant. Once dry, decorate with Royal Frosting. To garnish these critters, decorate with sprinkles, crystal sugars, edible glitter, and use your frosting to make your critters come to life!

Poured Fondant

• 1 pound(s) confectioners’ sugar
• 1/4 cup(s) light corn syrup
• 3 tablespoon(s) water

In a small, deep, heavy-bottomed saucepan on low heat, combine sugar, corn syrup and water. Stir until melted and warm but not hot to touch, 3 to 4 minutes.

Royal Frosting

• 3 large egg whites
• 1 teaspoon(s) pure vanilla extract
• 1 teaspoon(s) cream of tartar
• 1 pound(s) confectioners’ sugar
• Gel food colors

1. Using an electric mixer, beat the egg white, vanilla and cream of tartar on medium-high speed until foamy, about 1 minute.

2. Turn off the mixer and add the confectioners’ sugar. Beat on low until incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 6 minutes. Separate into bowls, tint to desired colors, then place in pastry bags fitted with fine round tips and decorate as desired.

Have a recipe you would like to feature?  Send it to me and I will do my best to get it posted!