With it being March and all, we’re just going to call it, it’s officially spring. And since it’s officially spring that means we will soon be attending spring brunches, BBQs, all the fun (and delicious) things! If you’re attending a spring solstice soiree and hate to show up empty-handed, these loaf cakes are easy to make, perfectly sweet and light for dessert, and incorporate the flavors of the season.
Glazed Blood Orange
Citrus is always a solid choice when it comes to dessert and would you just look at that loaf? It’s truly art. (Pro tip: artificial flowers look just as good!) Check out this recipe from Bite it Quick.
- 120 grams butter (1/2 cup) room temperature
- 150 grams granulated sugar (¾ cup)
- 2 large eggs room temperature
- finely grated zest of 1 large blood orange
- 180 ml blood orange juice (3/4 cup)
- 60 grams full-fat sour cream (1/4 cup)
- 250 grams all-purpose/plain flour (2 cups)
- 30 grams cornstarch (1/4 cup)
- 2 teaspoons baking powder (10 grams)
- ¼ teaspoon salt
- 120 grams powdered sugar (1 cup) sifted
- 2-3 Tablespoons blood orange juice or more if needed
- Preheat oven to 180°C (350°F). Grease 23×13 cm (9×5 inch) loaf pan and line with parchment paper. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
- Using an electric mixer beat the butter, sugar and orange zest until creamy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. With a mixer on low speed, add the dry ingredients in 3 additions alternating with the orange juice and sour cream (dry-wet-dry-wet-dry). Do not over mix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean. If using dark colored loaf pan, start checking at 45 minutes.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the glaze over top. Let the glaze set for 20 minutes, then slice and serve!
- Whisk the powdered sugar and juice together in a large bowl until smooth and pourable. Add more juice if it’s to thick or more powdered sugar if it’s too runny. Pour it over the cake once cooled.
What could possibly be better than a buttery, coconut loaf cake topped with a homemade coconut glaze? We don’t know. Check out this recipe from Sugar and Charm.
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened coconut milk, canned
- 1 cup shredded coconut, sweetened
- 1 cup confectioners’ sugar
- 1/3 cup unsweetened coconut milk, canned
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.
- While the butter and sugar are beating, combine flour, baking powder and salt in a bowl and give it a stir with a fork.
- Add-in one egg at a time, beating just to incorporate.
- Next, beat in extracts.
- Turn the mixer to low and alternate flour mixture and coconut milk until combined.
- Scrape the sides and bottom of the bowl.
- Add shredded coconut to the batter and give it one more quick mix.
- Prepare a loaf pan (we use a ceramic loaf pan) with a strip of parchment paper and butter.
- Pour batter into the loaf pan, spread evenly, and bake for about 1 hour to 1 1/2 hours. (the time will vary per oven!) You have to check the loaf and make sure it’s finished. The top will be a golden brown and the center comes out (almost) clean with a toothpick. Please check the center with a toothpick to ensure the loaf is finished. If it’s not, it will fall in the middle when you take it out.
Strawberries and Cream
Because nothing says spring quite like strawberries. Check out this recipe from Tbsp.
- 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
- 2 containers (6 oz each) Yoplait® Original yogurt strawberry
- ½ cup butter, melted
- 2 eggs
- 8 drops red food color
- 1 oz cream cheese, softened
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ cup sliced fresh strawberries
- Heat oven to 350°F. Spray bottom only of a 9×5-inch loaf pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer 2 minutes on medium speed until combined. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour
- In medium bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on medium speed, scraping bowl occasionally, until stiff peaks form. Spread frosting over cake. Top with sliced strawberries.