Gluten-Free Easter Egg Lemon Cakes
These Easter eggs are fun to make - and they’re so cute! Colorful plastic spoons make forming them easy. Decorate these Gluten-Free Lemon Cake Easter Eggs as you would cut-out cookies for an Easter basket of beautiful treats. This recipe can be made with egg-replacement; see instructions below.
MAKES ABOUT 15 GLUTEN-FREE CAKE POPS.
¾ cup + 1 tablespoon milk of choice
2 tablespoons freshly squeezed lemon juice
1 tablespoon water
2½ cups Jules’ Homemade All-Purpose Flour Blend
1 tablespoon baking powder
½ teaspoon fine sea salt
¾ cup butter or Earth Balance buttery sticks
1¼ cups sugar
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
3 large eggs, room temperature
1 cup Lemon Buttercream Frosting
¼ cup gluten-free sprinkles, more for decorating
24 ounces white chocolate or candy melts, more as needed
-Sanding sugar, sprinkles, colored grated coconut or frostings of choice
1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and dust with gluten-free cornstarch or flour. Line 2 cookie sheets with wax paper.
2. In a glass measuring cup, stir together milk, lemon juice and 1 tablespoon water and set aside.
3. Place flour blend, baking powder and salt in a bowl and whisk to combine.
4. In a large mixing bowl, whip butter and sugar at medium-high speed 5 minutes or until very light and fluffy. Add vanilla and lemon zest. Then add eggs, one at a time, mixing with each addition.
5. Slowly stir dry ingredients into butter-egg mixture, alternating with milk-lemon juice mixture and stirring until fully integrated.
6. Pour batter into prepared pan. Cover pan with lightly greased aluminum foil.
7. Place in preheated oven and bake about 70 to 80 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs and cake edges are lightly browned. Bake time depends, in part, on type of pan (dark metal, light metal, glass, stoneware); begin testing at 60 minutes to avoid over-baking.
8. Remove cake from oven. Let cool in pan on a wire rack 30 minutes to 1 hour. Then remove cake from pan by running a butter knife around the edge of the pan and dropping cake into the palm of your hand. Carefully return cake to wire rack. Cut off browned edges, setting those aside for another use.
9. Break soft interior of cake into small pieces in a large bowl. (There should be about 4 cups of cake crumbles.) Stir in 1 cup Lemon Buttercream Frosting and ¼ cup sprinkles until cake pieces stick together when squeezed. Do not add so much frosting that the mixture is wet or predominantly frosting; add just enough so mixture holds together into a ball when squeezed.
10. Form cake mixture into golf-ball size balls and press each ball into and around a colorful plastic spoon. The spoon helps shape “eggs” and is the stick for these cake pops. Place eggs on cookie sheets. Alternatively, form cake balls into egg-shaped orbs and set them on prepared cookie sheets. Cover and refrigerate until cold.
11. Gently melt white chocolate or candy melts in the microwave or in a double boiler on the stove. One by one, dip balls into melted coating, swirl to cover and return them to prepared cookie sheets. Alternatively, place coated balls in muffin cups so they stand upright. While coating is still warm, quickly decorate with sanding sugar, sprinkles, colored grated coconut or other frostings of choice.
For Egg-Free Lemon Cake Easter Eggs, omit 3 eggs. Reserve ¼ cup milk from the recipe and heat it just until hot. Stir in 2 tablespoons flax meal to make a gel. Add this to remaining milk in step 2. Add 1 tablespoon cornstarch or 1 tablespoon additional flour blend to dry ingredients in step 3. Reduce butter to 9 tablespoons (½ cup + 1 tablespoon) in step 4.
Lemon Buttercream Frosting
MAKES ABOUT 2 CUPS.
¼ cup butter or dairy-free alterna- tive, slightly softened
2 cups sifted confectioners’ sugar
1½ tablespoons lemon juice
½ tablespoon milk of choice, more as needed
1. Cut butter into small chunks and place in a medium mixing bowl.
2. Add confectioners’ sugar, lemon juice and milk and beat on medium-high speed until light and fluffy. Beat in slightly more milk, if necessary, to achieve a spreadable consistency.
3. Cover and refrigerate until used with cake crumbles.
Each “egg” contains 604 calories, 29g total fat, 17g saturated fat, 0g trans fat, 86mg cholesterol, 211mg sodium, 83g carbohydrate, 1g fiber, 62g sugars, 5g protein, 55Est GL.
➤ To help sanding sugar stick, wet coated “eggs” lightly with a food-safe brush or your fingertip and sprinkle the sugar over the moist coating.
➤ To pipe on designs with melted candy melts, spoon 2 tablespoons melted coating into a small plastic bag with a tiny corner cut out and pipe it onto the balls. Work in small batches, as the coating hardens as it cools.
➤ To add color to grated coconut, place coconut in a plastic zip-top bag with 1 or 2 drops of liquid food coloring. Shake to distribute the color.