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Easter dessert

Foodie in Friedberg Mar 27, 2009 07:07 PM

I've been tasked with making dessert for Easter dinner. I have no idea what the main course will be. Any suggestions?

  1. s
    salsailsa Mar 28, 2009 07:16 PM

    One year we did mini cheesecakes- the kind you make in paper muffin cups/muffin tins. The crust is a vanilla wafer put into the bottom of the liner. You can top them with all kinds of different toppings for variety.

    1. blue room Mar 28, 2009 01:04 PM

      I love this " Beehive Cake"
      my SO couldn't stop sampling "til it was gone.

      1 Reply
      1. re: blue room
        karykat Mar 28, 2009 07:58 PM

        This beehive cake looks beautiful. And the comments say it's not too sweet. Sounds very good.

      2. f
        Foodie in Friedberg Mar 28, 2009 12:49 PM

        All the suggestions sound wonderful; I'm defniitely feeling the lemon and berries thing for spring; thanks for the ideas!

        1. roxlet Mar 28, 2009 06:18 AM

          I always make pie for Easter dessert. Somehow it seems more "spring-y" than cake or other desserts to me. In recent years, with a smaller crowd I have made two pies -- lemon meringue and coconut custard.

          1. l
            LadyintheKitchen Mar 27, 2009 09:25 PM

            Lemon is definitely a great ingredient. I just say the standard Lemon Meringue Pie. ummm Hmmm.

            1. todao Mar 27, 2009 07:31 PM

              If you want to knock their socks off, here's a thriller:


              1 Reply
              1. re: todao
                Densible Mar 27, 2009 09:12 PM

                I was thinking Pavlova-which is similar in ingredients to todao's recipe-not rolled and with the addition of fresh berries/fruit. It's delicious and springy. Travels very well too if you pack the three components-meringue, filling and berries separately and assemble just before serving.

              2. r
                rainey Mar 27, 2009 07:19 PM

                This is the one we've had every Easter since my kids were little. I think it's very spring-ish and if you've got chocolate candy everywhere in sight you want something besides chocolate.

                Lemon Grove Cake

                Recipe By: Jr. League of Pasadena


                This cake has a wonderful sweet/tart flavor that just screams Spring. It's very pretty served on a plate of shiny lemon leaves with fresh raspberries filling the center.


                1 cup butter, softened
                2 cup sugar
                3 large eggs, at room temperature
                3 cup all purpose flour, sifted
                1/2 teaspoon baking soda
                1/2 teaspoon salt
                1 cup buttermilk
                2 tablespoon grated lemon peel, firmly packed
                2 tablespoon fresh lemon juice
                1/4 cup butter, softened
                2 cup confectioners' sugar, sifted
                1 1/2 tablespoon grated lemon peel, firmly packed
                1/4 cup fresh lemon juice


                To Prepare CAKE BATTER:
                In a very large bowl cream the butter (1 cup) until light, slowly adding the granulated sugar and continuing to beat until the mixture is light and fluffy. Blend in one egg at a time.

                In another bowl sift together the flour, soda and salt. Add the flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. Beat well after each addition. Mix in the rind and the juice (2 tbl. each). Pour the batter into a greased and lightly floured 10-inch tube pan or a 12-cup bundt pan.

                Bake in a preheated 325 degree oven for 65 to 75 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a rack to cool for 10 minutes then turn the cake out onto a rack and spread with as much Lemon Icing as the cake will absorb (about 1/3 to 1/2 of the icing). Allow cake to cool completely, then frost with the remaining icing.

                To Prepare LEMON GLAZE:
                In a mixing bowl blend together thoroughly the remaining butter and the confectioners sugar. Mix in the remaining rind and juice, one tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of lemon is used, the icing will be thin and runny. However a very tangy frosting greatly enhances the flavor of the cake. Thin frosting may be chilled a few minutes to make it easier to spread. Or you may want to add a little more confectioners sugar to the icing that remains to be spread on the cooled cake.

                3 Replies
                1. re: rainey
                  salsailsa Mar 28, 2009 04:24 PM

                  I just cut and pasted this baby- looks great!

                  1. re: salsailsa
                    rainey Mar 28, 2009 04:48 PM

                    I've been using that recipe since my thirty year old still hung around waiting for the beaters to lick.

                    It makes a dense moist pound cake that has an incomparable sweet/tart flavor of fresh lemon juice.

                    Hope you enjoy it as much as we do.

                  2. re: rainey
                    Foodie in Friedberg Apr 15, 2009 02:29 PM

                    I made this cake, and it was a huge hit! Thanks for sharing the recipe.

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