These delightful sweets are a tasteful final touch for your spring celebration.
We've all tasted Key Lime Pie, but a Key Lime Pound Cake? Why not! The lime zest adds a nice tartness to any pie or cake.
Bake the traditional English nutmeg-and-cinnamon-spiced Hot Cross Buns on Good Friday or for Easter breakfast. Lemon icing
is easily piped through a zip-top bag to form the traditional cross on top.
Fresh Rosemary compliments the lemony flavor in this moist coffee cake. Garnish with lemon slices and fresh rosemary sprigs
for a showstopping presentation.
Try this Easter dessert with a simple five-ingredient dough that can be made up to three days ahead and stored in the fridge.
The rich, moist texture of this divine angel food cake is unlike any other. Made from scratch in minutes, it's baked in a
13- x 9-inch pan and spread with frosting that's a lemon lover's dream.
Who can resist a handheld cake swathed in creamy frosting? These cupcakes are made from box mixes enriched with buttermilk,
so the batter bakes up melt-in-your-mouth moist everytime.
We love the swirls of lemon curd in this cake, but it's also delicious without it.
These small, tiered treats with 3-inch-round bases lend elegance to an intimate Spring party, tea, or dinner.
Garnish with fresh fruit and basil sprigs for a darling dessert.
Serve these hazelnut truffles in a hand-made candy box and you not only have a tempting dessert but also a fabulous table
For a more personalized gathering, decorate each baby cake with your guests' initials. This specialized touch is a great creative
replacement for table cards.
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or
moistness without them.
The crisp, sturdy crust perfectly complements the creamy custard in these stellar tarts.
This homemade pudding is divine, economical, and uses on-hand ingredients. Tip: The pudding has thickened enough when a distinct
trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet
status. Bonus: It tumbles from the pan perfectly fluted and party ready.
With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect dessert.
If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup
Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely
not your garden-variety zucchini cakes.
Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than
This sinfully sweet dessert is the perfect blend of fresh bananas, creamy cheesecake, and crunchy vanilla wafers.
Our hats are off to this adorable idea! These cookies are perfect when served for a Spring luncheon or to celebrate Easer.
Double Citrus Tart captures the bright, fresh flavors of lemon and orange in a crisp gingersnap crust. Dollop whipping cream
around edges of tart and finish with fresh mint leaves and orange slices.
It has been said that all good things come in small packages, and when it comes to these cakes that saying is all too true.
Pipe a dollop of frosting on each cake, and decorate with Candied Flowers and Raspberries.
These classic bar cookies feature a buttery shortbread crust and rich, fresh lemon filling. Make them ahead of time and freeze
up to 1 month.
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers
in batches, the second batch is ready to go in the oven as soon as the first is done.
Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring
Welcome Spring with this doable yet impressive dessert. Our Strawberry-Orange Trifle starts with a no-cook custard enriched
with store-bought lemon curd.
Yes, these feather-light soufflés do look too good to eat. But don't let that stop you! Prep the lemon curd up to 2 weeks
ahead and you can serve these in just 30 minutes.
This pound cake recipe starts from scratch and is as good as it looks. Pair it with a sparkling wine, like a Prosecco, to
complete your dessert.
Forget the rolling pin and tricked-out lattice topping—just pat the crust in the pan, add a little tropical flair (we're talking
a delicious pineapple-coconut filling here), then bake and chill.
A Thumbelina version of the tube-pan classic, these Pound Cake Cupcakes are pretty enough for a fairy-tale princess—and only
a muffin tin away.