Now that it is officially spring I thought it would be fun to share with you a few cake recipes that I like to bake at this time of year! Cakes which celebrate the advent of Spring and rebirth, and which make good use of some of the produce that we will soon see lining our supermarket shelves and blooming in the hedgerows.
These are all great cakes! Light and beautiful. Some stunning and some plain. If you can get elderflower cordial, that Elderflower cake is amazing. You can often buy the cordial online via sites like Amazon, or British supply shops. If you are lucky enough to have elderflower growing near you, it is very easy to make your own.
Of course one of the very first fruits to be harvested in the Spring is rhubarb. Oh how I delight to see those first ruby shoots popping up through the ground. It is one of my favorite fruits, even though it is technically a vegetable. I have shared two delicious recipes that highlight its lovely flavor.
There is a delicious Easter Cake loaded with orange, sultanas and coconut. Fresh and filled with the joys of Spring.
Finally a lush carrot cake roll, that is not only very simple to make but which uses very simple ingredients and can be the star on your Easter dessert table.
So without any further waffling here they are, my choices of Five Spring Cakes worth baking to celebrate the onset of one of my favorite times of the year! I hope you will approve of my picks and want to bake one, or two or five of them for yourself!
This Lemon & Elderflower Cake is a beautifully moist, fragrant layer cake that captures everything we love about Spring baking. Soft, tender sponge layers are infused with fresh lemon zest and sweet elderflower cordial, then soaked in a warm lemon‑elderflower syrup that keeps every bite irresistibly soft and full of flavor.
Between the layers sits a bright, tangy filling of lemon curd whisked with a splash of cordial, adding a gorgeous burst of citrus that pairs perfectly with the delicate floral notes . The whole cake is finished with a simple buttercream — as full or as “naked” as you like — making it as elegant as it is delicious.
It’s the kind of cake that feels special without being fussy: light, fresh, celebratory, and absolutely perfect for spring gatherings, afternoon tea, or any moment that calls for something a little bit magical.
This Rhubarb Upside Down Cake is one of those bakes that feels like pure kitchen magic — a tender, buttery sponge crowned with a glistening layer of sweet‑tart rhubarb that turns the most beautiful shade of rosy pink when baked. Early forced rhubarb, with its delicate flavor and vibrant color, shines here, melting into a glossy, jammy topping that pairs perfectly with the light, vanilla‑scented cake beneath.
The base begins with a simple caramel of butter and sugar, poured into the tin and topped with chunks of fresh rhubarb. As the cake bakes, the fruit softens into a luscious layer while the sponge rises gently over it, staying moist and tender thanks to the classic creamed‑butter method and a splash of milk in the batter.
Once flipped out — the best part — you’re rewarded with a stunning, jewel‑bright topping that looks far more impressive than the effort it takes. Served warm with whipped cream, ice cream, or custard, it’s the kind of dessert that makes even an ordinary day feel a little bit special.
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This Orange and Sultana Cake is the kind of old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar.
And then there’s the frosting — a simple, creamy buttercream enriched with a spoonful of that orange‑sultana mixture, adding little pops of fruity sweetness in every bite . It’s the perfect finishing touch for a cake that feels both nostalgic and special.
Whether you dress it up for Easter or enjoy it with an afternoon cup of tea, this is one of those bakes that fills the kitchen with joy and always earns compliments. A true keeper.
.JPG "Norwegian Rhubarb Cake")
This Norwegian Rhubarb Cake is the kind of bake that proves just how magical simple ingredients can be. A soft, delicate, melt‑in‑the‑mouth crumb forms the base of this no‑frills Scandinavian classic, topped with tart pink rhubarb, a sprinkle of sugar, and a scattering of flaked almonds for the perfect sweet crunch . As it bakes, the rhubarb sinks ever so slightly into the buttery batter, creating pockets of tangy fruit that contrast beautifully with the tender cake beneath.
There’s nothing fussy here — no streusel, no filling, no complicated steps. Just honest, homey baking that lets the flavor of fresh spring rhubarb shine. Enjoy it warm with a cup of tea, serve it for brunch, or dress it up with cream or ice cream for a simple dessert that tastes far more special than the effort it takes.
It’s the kind of cake you make once and immediately add to your “forever favorites.”
This Carrot Cake Roll takes everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .
Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.
It’s a charming, old‑fashioned dessert with a touch of whimsy, ideal for autumn gatherings, Easter tea, or any day that needs a little extra sweetness. One bite and you’ll understand why it is so beloved — it’s comforting, impressive, and utterly irresistible.
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This Loaded Pierogi Casserole is the kind of easy, comforting bake that turns a handful of simple ingredients into something truly irresistible. Frozen cheddar pierogi are tucked into a creamy Alfredo sauce, then topped with crisp streaky bacon, sweet spring onions, and a generous blanket of melted mozzarella and cheddar.
Everything bakes together into a bubbling, golden dish that delivers all the cozy flavors of classic pierogi with none of the fuss. It’s quick to assemble, wonderfully satisfying, and perfect for busy weeknights or whenever you’re craving a hearty, stick‑to‑your‑ribs supper.
- 1 pound of frozen cheddar cheese pierogi, unthawed
- 8 ounces (1 cup/240g) Alfredo sauce
- 6 rashers of streaky bacon, cooked until crisp and chopped, divided
- 3 spring onions, trimmed, washed and finely sliced, divided
- 1/2 cup (115g) shredded Mozzarella cheese
- 1/2 cup (117g) shredded medium cheddar cheese
- salt and black pepper to taste
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish. (You can use any baking dish large enough to hold the pierogi in two layers.)
- Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce. (Season lightly as the sauce may be salty, and the bacon and cheese will be for sure.)
- Reserve 2 TBS each of the chopped onions and bacon. Set aside. (This will be used to garnish the casserole at the end of the baking.)
- Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon. (Half of each the cheeses, onions and bacon.)
- Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
- Lightly cover the casserole dish with some aluminum foil. (You can grease the foil if you are worried that the cheese might stick.)
- Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted. (No need to brown this casserole.)
- Remove from the oven. Scatter the reserved spring onions and bacon over top and serve. (A tossed salad works very nicely on the side.)
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients, equipment or steps required to make this dish.
- Assemble all of your ingredient before beginning. This will help to prevent you from leaving anything integral out of the recipe.
- Do be sure to grease the casserole dish. This will prevent anything from sticking and make for an easier cleanup.
- There is no need to thaw the frozen pierogi before you put everything together.
- Use a good quality Alfredo sauce. I like Rao's. You can freeze any that you don't use in this recipe for another time.
- Grate your own cheese. Those pre-grated cheese have things added to them (like cellulose which is wood fiber) to help them flow easier.
- If you wanted to you could slice some smoked sausage, brown it and then add it to the layers for an extra meaty version. You could also add browned bulk sausage meat.
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Loaded Pierogi Casserole
A delicious store-cupboard mealtime shortcut that the whole family will love. This is a small batch recipe that can very easily be multiplied to serve more.
Ingredients
- 1 pound of frozen cheddar cheese pierogi, unthawed
- 8 ounces (1 cup/240g) Alfredo sauce
- 6 rashers of streaky bacon, cooked until crisp and chopped, divided
- 3 spring onions, trimmed, washed and finely sliced, divided
- 1/2 cup (115g) shredded Mozzarella cheese
- 1/2 cup (117g) shredded medium cheddar cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish.
- Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce.
- Reserve 2 TBS each of the chopped onions and bacon. Set aside.
- Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon.
- Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
- Lightly cover the casserole dish with some aluminum foil.
- Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted.
- Remove from the oven. Scatter the reserved spring onions and bacon over top and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re looking for a chicken recipe that’s unbelievably tender, full of flavor, and wonderfully simple to make, this Melt in Your Mouth Chicken is about to become a new favorite. With just a handful of everyday ingredients, you can turn plain chicken breasts into something incredibly moist, tender, and downright irresistible.
This is the kind of recipe that will come in handy for busy weeknights, weekends, or anytime you want a comforting meal without a lot of fuss. Everything bakes together in one dish, and the end result is perfectly cooked chicken that is so juicy and loaded with flavor that it practically melts with every bite.
Whether you serve it with rice, potatoes, pasta, or a pile of steamed vegetables, this dish fits beautifully into any meal.
- 2 boneless, skinless chicken breast fillets
- 1/2 cup (120g) full fat mayonnaise
- 1/4 cup (25g) freshly grated Parmesan cheese
- 1 TBS Crispy Fried Onions, crushed
- 1/2 tsp garlic powder
- 1/2 TBS dried parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
This is really quite simple to make. You can have dinner on the table in not much more than half an hour, especially if you prepare any sides while the chicken is baking in the oven.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken. (There should be space around the chicken for the air in the oven to circulate. You will not be covering the chicken.)
- Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper. (Don't over season as the coating is quite flavorful.)
- Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl. (I used a spoon to do this.)
- Spread this mixture evenly over top of each piece of chicken. (Just divide in half and dollop, spreading it almost to the edges with the back of the spoon.)
- Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.)
- Serve hot with your favorite sides. (I cooked some rice in my rice cooker while the chicken was baking and some frozen mixed vegetables in the microwave. Perfection.)
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Melt in Your Mouth Chicken
Delicious, tender chicken that literally almost melts in the mouth. Simple ingredients put together in the tastiest way.
Ingredients
- 2 boneless, skinless chicken breast fillets
- 1/2 cup (120g) full fat mayonnaise
- 1/4 cup (25g) freshly grated Parmesan cheese
- 1 TBS Crispy Fried Onions, crushed
- 1/2 tsp garlic powder
- 1/2 TBS dried parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken.
- Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper.
- Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl.
- Spread this mixture evenly over top of each piece of chicken.
- Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.
- Serve hot with your favorite sides.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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