The art of finding

Delicious and Unique Spring Dessert Recipes

March 19, 2021
by Michael

Entertaining and Recipes Seasonal Decor

With spring nipping at our heels, I thought it would be fun to put together a spread of delicious and unique spring dessert recipes and I hope one of these desserts will make it to your table.

Delicious and Unique Spring Dessert Recipes

Anytime I’m visiting my local HomeGoods, I like to immediately head towards the gourmet or the kitchen section. I love whipping up delicious treats and savory dishes and I know that strolling down the kitchen aisles of HomeGoods will always “stir up” a little inspiration.

On my most recent visit, I found a couple of adorable specialty cake pans that I thought would be perfect for spring. The first pan is designed to bake mini cakes that look like vegetables. The other one is a loaf pan with a lemon design on the top.

While I was there, I also picked up some new serving dishes, a cake stand, a gingham tablecloth, and a few additional spring treats. I couldn’t resist getting some chocolate eggs.

Once I returned home with my new items, I went straight to baking!

First up, I made these mini vegetable cakes. (All the recipes are listed at the end of this post.) They were so much fun to make. The cakes are carrot cakes and I topped them with a confectioners’ sugar glaze dyed in various colors to look like real vegetables.

Once these were finished, I whipped up a fabulous lemon pound cake. I love quick bread recipes like this one. They are perfect for breakfast, dessert, or anything in between. This pound cake is especially delicious as there is cream cheese whipped into the batter.

I made another batch of my confectioners’ sugar glaze, this time with lemon juice, to add extra sweetness and flare to the top of this cake.

With my desserts made, I was ready to style everything on my table to enjoy.

Voila! This is quite the beautiful spring-inspired spread. Let me walk you through it.

To serve my mini vegetable cakes, I added some crushed chocolate graham crackers to the top of a pan of brownies that I made, and then I added on my mini cakes. The crushed chocolate graham crackers look just like dirt. It’s the perfect resting spot for these sweet bites.

I plated up my lemon pound cake with a few lemon slices and tucked in a few chocolate eggs in a coordinating color palette.

With my main items in place, I filled the rest of the table with more chocolate eggs, flowering plants, a nest, and even some mini garden tools for serving up my treats.

I’d say that this is a spread anyone can enjoy.

I hope you’re feeling inspired and planning to visit the kitchen section at HomeGoods the next time you are out and about to create your own special springtime desserts.

Enjoy the recipes and happy baking!

Mini Vegetable Cakes
40 mini cakes

1 1/2 cups finely shredded carrots
1 cup brown sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup buttermilk

Begin by preheating your oven to 350 degrees F.

Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.

In the bowl of a stand mixer, cream together the brown sugar and butter. Add the eggs and vanilla and beat again until smooth.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Add half of this mixture to your sugar and butter mixture. Start to combine for a few seconds, and then add in your buttermilk. Combine for a few more seconds and then add in the rest of your flour mixture. Finally, add in the finely shredded carrots and mix until just combined.

Use a teaspoon to fill each cavity 3/4 full of batter. Do not overfill. Bake for 14-16 minutes or until the center is set and the edges begin to brown. Allow the cakes to cool in the pan for 5-8 minutes before inverting onto a cooling rack. Clean your pan and repeat with the remaining batter.

Once your cakes have cooled, use a spoon or a pastry bag to drizzle each cake with the confectioners’ sugar glaze. The recipe is noted below.

Lemon Pound Cake
8 slices

4 ounces cream cheese, softened
3/4 cup unsalted butter, softened
3 eggs
1 lemon, zested and juiced
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt

Begin by preheating your oven to 325 degrees F.

Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.

With an electric mixer, cream together the cream cheese, butter, and sugar. Mix until light and fluffy. Add the eggs one at a time and beat to combine.

Next, add the zest and juice from one lemon along with the vanilla extract. Mix well. Add in the flour and salt and mix until just combined.

Add this mixture to your prepared baking pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Allow the loaf to cool in the pan for about 15 minutes. Then invert onto a cooling rack and remove from the pan. Allow the cake to completely cool before topping it with a confectioners’ sugar glaze. The recipe is noted below.

Confectioners’ Sugar Glaze

1 1/2 cups confectioners’ sugar
4-5 tablespoons half and half *
1/2 teaspoon vanilla extract
food coloring optional **

In a medium-sized bowl, start with the confectioners’ sugar. Then, add the half and half one tablespoon at a time to reach the desired consistency. Whisk to combine. Mix in the vanilla extract and optional food coloring.

Whisk well until the glaze is smooth and no sugar clumps are visible. Drizzle onto your cake with the whisk, spoon, or piping bag.

*For the lemon loaf, use freshly squeezed lemon juice instead of the half and half.

**For the mini vegetable cakes, add food dye to color the glaze.

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