March 28, 2016

I know… I know… easter is over and I’m just getting started on my easter recipes. Sorry for that. But there is always easter next year ;)
This recipe is pretty basic – lemon cake you can make in a normal cake pan as well. What makes it special is the shape it’s being baked in – eggs! Makes for a nice surprise in your easter nest. You can do this with colored eggs, white or brown ones – whatever you like best. Make sure to get organic eggs! Not just because of the happy chickens but because they tend to have a thicker shell – what makes it easier to operate with.
As fun as the outcome is – it’s not exactly a last minute recipe. So if you wanna try this – make sure you are calm, not in a rush and you have some good entertainment while you are preparing the eggs for baking. I can recommend doing this with a sister :)

Same idea – more of a chocolate lover? Have a look at this recipe!


  • 9 large eggs [for shells]
  • ½ cup (65g) flour 
  • ¼ teaspoon baking powder
  • pinch salt
  • ½ cup (100g) sugar 
  • ¼ cup (60g) butter 
  • ½ teaspoon lemon extract
  • ¼ cup (56g) sour cream

prepare eggs:
_ carefully poke a small hole at the bottom of each egg
_ expand it a little [big enough that the tip of your piping bag fits in]
_ turn the egg upside-down and dump out the content [put 1 egg aside for the batter]
_ rinse the inside of the eggs thoroughly over the sink
_ immerse eggs in salt water for 30 minutes [100g salt for every 1 liter water]

_ rinse egg shell in cold water
_ lay eggs hole side down on a paper towel to dry

_ drizzle a little sunflower oil in each egg and turn it in your hand to cover the inside of the egg [get rid of the excessive oil]
_ prepare a muffin tray and one sheet of aluminum foil per egg
_ use the foil to stabilize the eggs hole side up in the tray


prepare batter:
_ mix flour, baking powder and salt in a medium bowl
_ mix egg and sugar in a large bowl until light and creamy
_ add butter and lemon extract
_ finally mix in the dry ingredients
_ add sour cream and mix until smooth

_ preheat oven to 180°C [350°F]
_ load batter into a piping bag
_ fill the eggs about ¾ full [that’s always hard to guess on an egg – my choice: better use a litte too much that will bubble out the top than end up with an half empty egg]

_ bake eggs for 20 to 25 minutes
[if the batter spilled over the top – use a damp towel to remove it while the batter is still hot – when cold it is much harder to clean the shell]

fox_easter_lemon_cake fox_easter_lemon_cake

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