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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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An Easter basket made from a lemon bundt cake is great fun. It's also really easy - but that can be your secret. So what are you waiting for? Get hopping! Ingredients:
cake |
•1 cup unsalted butter, softened |
•2 cups sugar |
•4 large eggs |
•3 cups all-purpose flour |
•2 teaspoons baking powder |
•1/2 teaspoon baking soda |
•1/2 teaspoon salt |
•3/4 cup buttermilk |
•1/4 cup fresh sqeezed lemon juice |
•1 tablespoon fresh grated lemon peel |
icing |
•1 pound confectioner's sugar |
•1/4 cup lemon juice, milk or water |
grass |
•2 cups sweetened shredded coconut |
•a couple drops green food coloring |
Directions:
1. Cake:
2. 1.Heat oven to 350 degrees F. Generously grease a bundt pan.
3. 2.In a large bowl beat butter until light and fluffy. Add sugar, beating until combined. Add eggs, one at a time, mixing after each addition.
4. 3.Whisk flour, baking powder, baking soda, and salt together to combine.
5. 4.Add lemon juice to buttermilk.
6. 5.Beginning and ending with the dry ingredients, alternately add dry and buttermilk mixutres to the butter mixture, beating well after each addition.
7. 6.Stir in lemon peel. Pour into prepared pan. Bake 50 minutes to 1 hour, or until cake begins to pull away from side of pan and toothpick inserted in the middle comes out clean.
8. 7.Let cool 10 minutes on cake rack. Turn out onto cake rack and let cool completely.
9. Icing:
10. 1.Mix confectioner's sugar and lemon juice to combine. Ice upside-down cake with icing and let dry.
11. Decorating:
12. 1.Fill hole with plastic wrap. Top cake with coconut, making the edge a little higher.
13. 2.Grass: In a resealable plastic bag, Mix a coconut and green food color to combine.
14. 3.Handle: Fold an 18-inch long piece of aluminum foil lengthwise four times. Secure a ribbon at one end of the foil and wrap to cover. Shape covered foil into long handle. Insert ends of handle about 1/4 -inch from the edge of the cake. Add a bow.
15. 4.Top coconut with the Easter candies of your choice.
16. Make-Ahead
17. •Cake can be ahead, wrapped tightly and frozen, unfrosted, up to 6 months.
18. Preparation Time: 30 minutes, not including decorating
19. Ready In: About 3 hours
20. Servings: 12
21. Baking Time: 50 minutes to 1 hour
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