Are you baking a cake for Easter ‘s brunch or dinner?
If so, nothing says, “Welcome Spring” more than a lemon dessert!
In fact, Spring needs lemon desserts like summer needs lemonade!
It’s a well-known fact, one that we all know and can agree on.
The lemon’s just-picked freshness, its tart flavor, the bright lip-puckering zest and its sunny yellow color…make lemons and warming temperatures go hand in hand.
Personally, I’d love to take all of the credit for this pound cake, but sadly, I simply pulled it off of a grocery stores’ shelf.
I’ve used Krusteaz mixes before, and they are always a Win; extremely easy to prepare, while adding very few ingredients of your own, simple to mix and always a hit for your family or guests.
I’ve made this loaf pound cake several times, but this time I put the mix in muffin tins with paper cupcake holders. Same great taste and easy recipe, same ease of preparation, but having a single-serving option was nice. I chose pretty floral and scalloped-edged paper holders, used a vanilla icing and added tiny dollops of Meyer Lemon curd and Raspberry preserves to garnish.
Here’s the only negative I can think of, the pound cake or the cupcakes will be gone as soon as you serve them.
Without the option of second servings.
Without having leftovers available for midnight snacking.
All will be “gone”, leaving you totally “without”.
I realized while the cake was cooling, that around our table tonight, it would be each man for himself!
Seriously, this would be a perfect addition to a Spring Brunch, a Bridal Shower for that June wedding coming up, a graduation party, a baby shower, or a breakfast with friends or overnight guests.
The color itself is “Springy” and fresh, all you need to add is a pretty plate and to sprinkle some lemon thyme, or lemon zest over the glaze, make a good cup of coffee or tea, and enjoy!
It. is.
Simply Delicious!
Happy Baking,
xx,
