Lime cake with Easter bunny

Lime cake with Easter bunny

The lime cake hides the sweet Easter bunny.


With this recipe for the lime cake with Easter bunny, I made my own version of a cake with a pattern.

I have often seen cakes with a pattern in the middle, such as a star at Christmas, but never made one in black and white. Last year I baked a chocolate cake for Easter and hid a „carrot“ in it.

This year at Easter, there is the classic version in black and white. The bunny is made of chocolate dough and the light dough is seasoned with lime. As decoration, I make a lime glaze and a put bit of lime zest on top, finished is the delicious and fresh Easter cake.

Lime cake with Easter bunny

Lime cake with Easter bunny

A fruity sponge cake with perfect Easter decoration.

Zubereitungszeit 30 Minuten
Kochzeit 1 Stunde
Gesamtzeit 4 Stunden 30 Minuten
Portionen 10 Slices


Fot the bunnies:

  • 75 g Butter
  • 50 g Sugar
  • 1 Pinch Salt
  • 1 Pcs. Egg
  • 100 g Flour
  • 1 tsp. Baking Powder
  • 20 g Cocoa Powder
  • 50 ml Milk

For the Limedough:

  • 1 Pcs. Lime
  • 125 g Butter
  • 125 g Sugar
  • 1 Pinch Salt
  • 3 Pcs. Eggs
  • 225 g Flour
  • 15 g Baking Powder
  • 100 g Yoghurt

For the Glace:

  • 100 g Icing Sugar
  • 1 Pcs. Lime



  1. Beat the butter, sugar and salt until creamy.

  2. Stir in egg. Mix the flour, baking powder and cocoa and stir with the milk under the butter-egg mixture.

  3. Lay out a baking sheet with baking paper. Then build a border with aluminum foil, which gets a rectangle of about 14 x 20 cm.

  4. Add the dough, smooth and bake in the preheated oven at 175° C for about 15 minutes. Remove and allow to cool.

  5. Cut the rabbits out of the dough with a cookie cutter and set aside.


  1. Wash the lime and rub the skin. Halve the lime and squeeze out the juice.

  2. Stir butter, sugar, salt, lime zest and juice until creamy. Stir in the eggs one after the other.

  3. Mix flour and baking powder and stir it into the butter-egg mmixture with the yoghurt.

  4. Place the rabbit in the center of a greased and floured, box shaped baking tin (11 x 25 cm). Carefully fill in the dough on the sides. Spread the dough over the bunnies so that you can not see it anymore.

  5. Bake the cake in preheated oven at 175° C for approximately 40 minutes. Remove and allow to cool on a wire rack for about 20 minutes. Carefully remove the cake from the tin and let it cool completely.


  1. Wash the lime and rub off the skin. Halve the lime and squeeze out the juice.

  2. Mix icing sugar with about 1 tbsp lime juice. Spread the icing on the cake and spread the lime peel over it.

  3. Set the cake aside for about 30 minutes to allow the glaze to set.



Hier gehts zum kostenlosen Reisegabel Newsletter. Damit verpasst Ihr keinen Beitrag und kein Rezept mehr.


Affiliate Links

Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.