Sometimes I like to bake complicated desserts like my French macarons. But I also love to make something that is less time-consuming. So, today let’s talk about this Quick and Easy Spring Dessert.
I love cake and not to mention most desserts. But, today I’m sharing my easy cake recipe and my sweet friends are sharing their recipes as well.
You can find the list of their desserts towards the bottom of this post.
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Let’s Talk About a Quick and Easy Spring Dessert
I enjoy creating desserts and this spring I decided to try an experiment. I combined a lemon pound cake with my buttercream frosting. The results were light and moist.
Surprisingly I baked a cake from a prefab box. Yes, I made a dessert from a box. I used the Krustez Meyer Lemon Poundcake ready-made mix and it was super easy. My motto now, if you can take some shortcuts in the kitchen, embrace it. I love this quick and easy spring dessert since I spent less time in the kitchen and more time playing around with my spring tablescape.
As you can tell from this post, quick and easy spring dessert that I love cakes! So, I have a substantial amount of delicious cake recipes. Here are a few that might interest you.
But what makes this quick and easy spring dessert come together is the delicious French Sabayon buttercream frosting. This recipe just elevates any dessert.
Spring Lemon Pound Cake
- 1 16.5 oz Krustez Lemon Pound Cake Mix
- ¾ cup water
- 10 tbsp melted butter
- 3 egg yolks whisked lightly
- 1/4 cup milk
- 1 cup sugar
- 1 cup unsalted butter room temperature
- 1 bag Cadbury Easter eggs
- Make the lemon pound cake according to the box instructions. Place the cake mixture into two 8-inch or bigger round cake pans. I greased and lined the pans with parchment paper.
- Whisk the egg yolks in a medium-size saucepan.
- Add sugar and milk to the yolks.
- Place your saucepan over medium to low heat.
- Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
- Take off the stove and let filling cool. It should settle into two layers.
- Transfer the filling to a mixing bowl and while it is cooling mix the two layers. Then add in small chunks the room temperature butter.
- The filling should thicken like buttercream. If it is runny, keep mixing for 8-10 minutes. As the butter cools, it thickens.
- Use a pastry bag with a pastry tip of either 2F. Place buttercream in a pastry bag with the tip.
Building the Cake
- Once the two cakes are baked and you have the buttercream made you'll cut a small circle in one of the cake layers.
- The bottom layer cake will not have a hole in the center.
- Pipe frosting on the bottom cake layer.
- Place the second cake layer with the hole on top of the buttercream.
- Place candies in the center hole of the cake.
- Pipe the top of the cake with the buttercream.
If you missed my latest post on how to arrange a simple table decor, I hope you have a chance to check it out as well.
These days with my busy schedule a quick and easy spring dessert is right up my alley. Let me know if you make this recipe, I always love to hear from my friends!
Gluten/Dairy Free Floral Sugar Cookies – Zevy Joy // Mini Layer Cakes – Jennifer Maune // Perfect Coconut Cupcakes – Sincerely, Marie Designs // Macaron Angel Food Cake – Life Is Better At Home // How To Make A Naked Cake – Hallstrom Home
Quick and Easy Spring Dessert – Happy Happy Nester // Bunny Cupcake Toppers – Finding Lovely // Painted Buttercream Spring Carrot Cake – Craftberry Bush // No-Bake Lemon Cheesecake Trifle – The DIY Mommy // Easter Dessert Board – My Sweet Savannah
Keto Friendly Chocolate Mousse with Raspberry Drizzle – The Happy Housie // Healthier No-Bake Bird Nest Cookies – Cassie Bustamante // Simple Strawberry Pie – A Blue Nest // Best Sugar Cookie Recipe – The Handmade Home // Mini Pavlova Easter Dessert – Twelve On Main;