10 Spring Treats to Impress Your Friends ...


Spring is here and what better way to showcase the season than spring treats that will show off your baking skills?

Below, I've got the top 10 spring treats that will absolutely impress all of your friends and will be a hit at any party at all!

So ladies, let's take a look below at my top 10 spring treats to kick off this beautiful season!

1. Lemon Cake Pops

Lemon Cake Pops

Lemon is one of those flavors that I love to showcase all spring and summer.

It's so crisp, so refreshing and so delightful in cake form!2

If you really want to impress your friends with some spring treats, this lemon cake pop recipe below is so awesome – and impressive!


1/2 cup butter

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 2 tablespoons sugar

2 eggs

Grated zest of 1 lemon

2 teaspoons lemon juice

1/2 teaspoon vanilla

1/4 teaspoon lemon extract


Melt butter and set aside to cool briefly.

In a small bowl, whisk together flour, baking powder and salt;

set aside.

In a large mixing bowl, using an electric mixer at medium high speed, beat together sugar, eggs, lemon zest, and lemon juice 1 minute.

Add melted butter and beat 2 minutes at medium-high speed.

Beat in vanilla and lemon extract.

Add flour mixture and beat just until blended.2

Fill each well with about 1 tablespoon batter and cook 4 to 5 minutes or until toothpick inserted in center comes out clean.

Cool and glaze or coat, as desired.

Makes approximately 2 1/2 dozen

2. 1-2-3-4 Lemon Cake

1-2-3-4 Lemon Cake

Remember how I said that I love lemon?

Well ladies, this awesome (and easy!) lemon cake is an incredible spring treat for any party you are planning!2

It really tastes just like lemons and I love the whipped cream between the layers!


1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

3 cups sifted all-purpose flour, plus more for pans

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups granulated sugar

4 large eggs, lightly beaten

1 1/4 cups buttermilk

1 1/2 teaspoons pure vanilla extract

Grated zest of 2 lemons

3 cups Lemon Curd

Sweetened Whipped Cream

12 ounces assorted fresh berries

Confectioners' sugar, for dusting


Heat oven to 350 degrees.

Arrange two racks in center of oven.

Butter two 8-by-2-inch round cake pans;

line bottoms with parchment paper.

Dust bottoms and sides of pans with flour;2

tap out any excess.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes.

Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes;

scrape down sides once or twice.

Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes;

stop once or twice to scrape down sides.2

On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture.

Beat in vanilla and lemon zest.

Divide batter evenly between the prepared pans.

Bake 25 minutes, then rotate the pans in the oven for even browning.

Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more.

Transfer pans to wire racks to cool, 15 minutes.

Turn out cakes;

set on racks, tops up, until completely cool.2

Remove the parchment from bottom of each cake.

Using a serrated knife, slice each layer in half horizontally.

Set aside the prettiest domed layer for the top of cake.

Place another domed layer, dome-side down, on a serving platter.

Spread 1 cup lemon curd over surface to within 1/2 inch from edges.

Place second cake layer over the first, and spread another 1 cup curd over top.

Repeat with third cake layer and remaining cup curd.

Transfer partially assembled cake to the refrigerator.

Just before serving, place reserved dome on top of cake.

Spoon sweetened whipped cream over the top.

Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.

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