How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Cake Easter Eggs?

You need 12 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 1 cup White Sugar, 2 Eggs, 1-1/2 teaspoon Vanilla Extract, and more.

Is Lemon Cake Easter Eggs suitable as baking & desserts?

Yes, Lemon Cake Easter Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Lemon Cake Easter Eggs?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake Easter Eggs Recipe

Name: Lemon Cake Easter Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter; 1 cup White Sugar; 2 Eggs; 1-1/2 teaspoon Vanilla Extract; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 cups Milk; 1-1/2 Tablespoon Lemon Zest; 1/3 cups Lemon Juice; 12 ounces, weight Candy Melts; Sprinkles

1

Preheat oven to 350u00b0F. Line 12-count muffin pan with paper liners. Set aside.

2

Using a stand mixer fitted with a paddle attachment, beat butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes. Scrape down sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

3

In a medium bowl, sift and whisk flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 2 additions, beating on low speed after each addition. Batter will be thick. Beat in milk, lemon zest, and lemon juice on low speed until just combined. Do not over-mix batter!

4

Spoon batter evenly into 12 cupcake liners or into a silicone egg cavity mold (batter also fits two 6-inch cake pans), filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool.

5

While cakes are cooling, empty candy melts into a microwave safe bowl. Microwave in 30-second intervals until candy melts have melted completely.

6

Place cooled cakes onto a wire cooling rack and put parchment paper, cutting board, or towel underneath for easy cleanup.

7

If putting sprinkles inside the egg-shaped cakes, cut the egg lengthwise in half. Cut out a small oval hole in each of the cake half. Pour sprinkles into the bottom layer half and fill the hole with sprinkles. Lightly spread on candy melts on the top layer half of the cake to act as a glue. Sandwich the halves back together. Repeat with remaining eggs.

8

Once completed, pour the candy melts over the cakes and use a knife or back of spoon to evenly spread the candy melt over the egg. Top with more sprinkles (if desired) and let harden for 10 minutes.

9

If putting sprinkles inside cupcakes, scoop out a small hole in the top of the cupcake. Be sure to scoop out some of the cupcake until about mid-depth. Fill with sprinkles and cover the hole with frosting or dip the top in candy melts. Top with sprinkles.

10

Enjoy!

Lemon Cake Easter Eggs

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