Spring time means new born animals, leaves on trees, grass starting to grow, and flowers pushing up in the garden. It is a time for new life and fun food. I enjoy food art. Spring and Easter are a perfect time to make cute food to celebrate. Last year I shared the classic cute bunny cake for spring and Easter. It is made from 2 round cakes with artistic cuts on one cake. The classic bunny cake has been around since the 1950’s.
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Orange Pound Cake With Strawberries
I try to limit how often I eat dessert, but I do love a rich pound cake. Today’s recipe is a simple cake made with real orange zest and juice and topped with fresh strawberries. I know it’s early for most of you, but it’s still strawberry season here in Florida. Last year I shared a tangy lemon cake made with Greek yogurt. This pound cake is made with buttermilk which still gives you that great tangy flavor. Use a large orange and zest before you squeeze the orange. It makes about 1/3 cup of juice. The recipe makes one loaf cake.
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Cranberry Upside Down Sour Cream Cake
I’ve seen many variations on a cranberry cake, but I like the upside down sour cream version best. Not only does it have the great taste of fall cranberries, but it is a pretty cake for a holiday table. I also love pecans and have made adding nuts as optional since some people are allergic to nuts.
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Lemon Yogurt Cake
I try to limit how often I eat dessert, but I do love a rich lemon flavored cake. Today’s recipe is a simple cake made with real lemon zest and juice with Greek yogurt. You could use regular plain yogurt, but Greek yogurt has more protein so I stick with that. You get that great tangy flavor in the cake. I’m using canola oil, but you can use any neutral flavored vegetable oil with good results. Use two medium sized lemons and zest before you squeeze the lemon.