Grease a 15"x 10" baking pan or line it with parchment paper or aluminum foil. Set aside.
Place butter and water in a medium saucepan and bring to boil. Remove from heat.
In a large mixing bowl, whisk together flour and sugar.
In another bowl, whisk together eggs, sour cream, lemon extract, zest, baking soda and salt.
Add the hot butter mixture slowly to the flour mixture, whisking well.
Add ¼ of a cup of the butter and flour mixture to the eggs and sour cream mixture to temper it.
Add the rest of the hot mixture and mix well with a wooden spoon or a spatula until smooth.
Pour the batter into the prepared pan. Smooth out the top.
Bake for 20 to 25 minutes (the magic number for me was 23 minutes).
Let cool completely in the pan.
Once the cake is cooled, take it out carefully from the pan onto a cutting board. It helps to bake the cake in a parchment paper or aluminum foil lined pan as it makes taking the cake out easier.
Cut out the bunnies with a cookie cutter and place them on another clean baking sheet.
Melt chocolate candy coating in a double boiler.
Dip the bunnies top side down in the chocolate coating and let the excess of the chocolate drip down back into the bowl. Helping yourself with a spoon, coat the sides of the bunnies with the chocolate coating.
Let the bunnies sit on parchment paper lined baking sheet or on a cooling rack set over a baking sheet.
Once the chocolate coating is set, decorate the bunnies gluing them with dots of the remaining chocolate coating.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.