by Jordyn Andrews

As Easter approaches, here are some delicious desserts to consider making for the holiday.

Lemon Raspberry Cake

https://www.thepioneerwoman.com/food-cooking/recipes/a60607895/lemon-raspberry-cake-recipe/

Tryout the Lemon Raspberry Cake! It is a perfect sweet treat to bring over for the holiday break and even gets you into the spring mood. This Lemon Raspberry Cake will have everyone coming back for seconds. You wanna learn how to make this? Just follow this simple and easy recipe. 

Ingredients:

• Baking spray with flour, for the pans (optional)
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 3/4 cups granulated sugar
• 8 Tbsp. (1 stick) salted butter, melted and cooled slightly
• 1/2 cup vegetable oil
• 2 Tbsp. lemon zest plus 1/3 c. fresh lemon juice (from 2 to 3 lemons)
• 3 large eggs, at room temperature
• 3/4 cup buttermilk, at room temperature
• 2 tsp. vanilla extract
• For the jam filling:

• 1 Tbsp. cornstarch
• 3/4 cup seedless raspberry jam
• For the raspberry frosting:

• 1 cup (2 sticks) salted butter, at room temperature
• 1/3 cup seedless raspberry jam
• 1 Tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• 5 cups powdered sugar
• 1 (6-oz.) container raspberries (optional)

Steps:

1. For the cake: Preheat the oven to 350°F. Spray 2 (8-inch) round cake pans with baking spray with flour. (Alternatively, butter and flour the pans.) Line the bottoms of the pans with parchment paper and spray (or butter) again.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the granulated sugar, melted butter, vegetable oil, and lemon zest until combined. Whisk in the eggs, one at a time, until lightened in color, about 1 minute. Whisk in the buttermilk, lemon juice, and vanilla. Add the flour mixture in 3 parts, whisking to combine after each addition.
4. Evenly divide the batter between the prepared pans. Tap the pans a few times on a kitchen towel on your countertop to level the surface and remove air bubbles.
5. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
6. For the jam filling: Meanwhile, in a small bowl, whisk together the cornstarch and 1 tablespoon water. In a small saucepan, heat the jam over medium heat until pourable and smooth, about 1 minute. Remove the jam from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and bring the mixture to a boil. Boil, stirring constantly, until no longer cloudy with cornstarch and a rubber spatula dragged through the mixture reveals the bottom of the pan for a few seconds before the jam flows back together, 2 to 3 minutes. Transfer the thickened mixture to a bowl and let it cool completely.
7. For the frosting: To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat on medium speed until smooth, about 1 minute. Scrape down the bottom and sides of the bowl. Add the jam, lemon juice, and vanilla, and beat on low speed until just combined, 30 seconds. The mixture might appear broken but that is okay. Increase the speed to medium and beat until the butter and jam are no longer separated, 1 to 2 minutes. Gradually add the powdered sugar, and beat on low speed until combined. Scrape the bottom and sides of the bowl. Increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.
8. Place 1 cake layer on a cake plate. Spread about ½ cup of frosting over the top; this will be a barrier to prevent the cake from absorbing the jam filling. Spoon about ½ cup of the frosting into a zip-top bag and cut a ¾-inch opening in one corner. Alternatively, use a pastry bag fitted with a ¾-inch tip. Pipe a thick border around the edge of the frosted cake layer; this will prevent the jam filling from leaking out the sides of the cake.
9. Stir the jam filling to loosen it up. Spread the filling on top of the cake within the frosting border, leaving about ½ inch of space between the filling and the border. Top with the second cake layer.
10. Spread about 1 cup of frosting in a thin layer over the top and sides of the cake. Chill the cake, uncovered, in the refrigerator for 30 minutes or in the freezer for 10 minutes to set the frosting and the filling. Use the remaining frosting to frost the top and sides of the cake.
11. Decorate the cake with the raspberries or serve on the side, if you like.

Oreo Icebox Cake

https://www.thepioneerwoman.com/food-cooking/recipes/a60608266/oreo-icebox-cake-recipe/

If you love oreos, whipped cream and raspberry’s this dessert is perfect for you! It’s a simple and easy dessert to make and involves no baking at all. This is a fluffy oreo overnight cake. 

Ingredients:

• 1 (8-oz.) package cream cheese, at room temperature
• 1 cup powdered sugar
• 1 Tbsp. vanilla extract
• 3 cups heavy cream, divided
• 50 chocolate sandwich cookies, such as Oreos, plus more for topping (from a 25.5-oz. package)
• 3 (6-oz.) containers raspberries, divided

Steps:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 1 to 2 minutes. Add the powdered sugar and vanilla, and beat on low speed until combined, about 30 seconds. Scrape the sides and bottom of the bowl with a rubber spatula. Increase the speed to medium, and beat until smooth, 1 minute more.
2. Scrape the sides and bottom of the bowl. Add 1 cup of the heavy cream, and beat on low speed until smooth. Add the remaining 2 cups of heavy cream, increase the speed to medium high, and beat until soft peaks form, 1 to 2 minutes.
3. Spoon ¼ cup of the cream mixture into the bottom of a 9-inch square baking dish, smoothing into a thin, even layer.
4. Top the cream mixture with a single layer of cookies, breaking some as needed to fit. Spread about 1 1/2 cups of the cream mixture over the cookies, smoothing into an even layer with a spoon or offset spatula. Top with an even layer of raspberries from 2 (6-ounce) containers. Add another 1 1/2 cups of the cream mixture, smoothing into an even layer. Top with a final layer of cookies, then add the remaining cream mixture on top, smoothing into an even layer.
5. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
6. Decorate the cake as desired with crumbled cookies and the remaining raspberries. Use a serrated knife to slice and serve.

Pink Lemonade Sheet Cake

https://www.thepioneerwoman.com/food-cooking/recipes/a60387088/pink-lemonade-sheet-cake-recipe/

If you want to change up your dessert game tryout this pink lemonade sheet cake. It’s no back and is only 5 steps! 

Ingredients:

• Cooking spray
• 2 1/2 cups cake flour
• 1 Tbsp. baking powder
• 3/4 tsp. kosher salt
• 1 1/4 cups granulated sugar
• 2 Tbsp. finely grated lemon zest, plus 1 tablespoon lemon juice
• 14 Tbsp. ( 1 3/4 sticks) salted butter, at room temperature
• 2 tsp. vanilla extract
• 1 1/4 cups whole milk, at room temperature
• 4 large egg whites, at room temperature

Glaze

• 1/2 cup seedless strawberry jelly
• 1 Tbsp. salted butter
• 3 cups powdered sugar
• 3 Tbsp. lemon juice
• Pink gel food coloring
• Crushed freeze-dried strawberries, for topping

Step:

1. For the cake: Spray a 12-by-18-inch rimmed baking sheet with cooking spray. Preheat the oven to 350 ̊. Whisk the flour, baking powder and salt in a large bowl. In another large bowl, combine 1 cup granulated sugar and the lemon zest; rub the zest into the sugar using your fingertips until the zest is evenly distributed. Add the butter and vanilla and beat with a mixer on medium-high speed until light and fluffy, about 3 minutes.
2. Reduce the mixer speed to low and beat the flour mixture into the butter mixture in 2 batches, alternating with the milk, beating until just combined.
3. In a separate large bowl, beat the egg whites on medium-high speed until foamy. Add the lemon juice and remaining 1⁄4 cup granulated sugar and beat until glossy peaks form, 5 to 7 minutes. Fold the egg whites into the batter, then spread the batter evenly in the prepared pan.
4. Bake until a toothpick inserted into the center of the cake comes out clean and the edges start pulling away from the pan, 20 to 25 minutes. Transfer to a rack and let the cake cool completely in the pan.
5. For the glaze: Melt the jelly and butter together in a small saucepan over medium heat, stirring to combine. Pour into a large heatproof bowl. Add the powdered sugar and lemon juice and whisk until smooth and well combined. Tint light pink with gel food coloring, whisking until evenly pink. Pour the glaze on top of the cooled sheet cake and spread to the edges with an offset spatula. Let set at least 2 hours. Top with freeze-dried strawberries and slice into pieces.

Lemon Meringue Pie

https://www.thepioneerwoman.com/food-cooking/a36212355/classic-lemon-meringue-pie/

If you want to keep it simple and not make all these crazy desserts just follow this Lemon Meringue pie recipe. It’s a nice little dessert to bring over for after Easter dinner. 

Ingredients:

• 1 ball perfect pie crust
• Flour, for dusting
• 1 Tbsp. heavy cream

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 2 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 5 egg yolks
• 1/4 cup unsalted butter
• 1/4 cup fresh lemon juice (from about 2 whole lemons)
• 1 Tbsp. finely grated lemon zest

For the Meringue:

• 5 egg whites
• 1/2 tsp. vanilla extract
• 1 1/3 cups granulated sugar
• 1/4 tsp. kosher salt
• 1/4 tsp. cream of tartar

Steps:

1. For the crust: Preheat the oven to 400˚. Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, brush all over with heavy cream and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
2. For the lemon filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually stir in 1 1/2 cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
3. Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 160˚ to 180˚. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled pie crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then cool in the refrigerator for 2 hours.
4. For the meringue: Place a medium saucepan filled with 1-inch of water over medium heat and bring to a simmer. Whisk together the egg whites, vanilla, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place the mixing bowl over the simmering water and continue to mix, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes. (When you rub some of the mixture together in your fingers, you should not feel any texture/sugar granules. If using a thermometer, the temperature should read around 160˚.) Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds a medium-stiff peak. Dollop the meringue over top of the pie to completely cover the lemon filling and swirl with the back of a spoon to make decorative swoops and swirls.
5. Toast the meringue with a kitchen torch or place under a broiler (about 8 inches from the broiler element heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.

Lemon Shortbread Cookies

https://www.thepioneerwoman.com/food-cooking/recipes/a46674148/lemon-shortbread-cookies-recipe/

Let’s change it up a bit for our last recipe and make some Lemon Shortbread Cookies. These cookies will have everyone coming back for more and they are so easy to make!

Ingredients:

• 2 1/2 cups all-purpose flour, plus more for rolling and stamping
• 1/4 cup cornstarch
• 1 cup salted butter, cubed and softened
• 3/4 cup granulated sugar
• 2 Tbsp. lemon zest
• 2 tsp. fresh lemon juice
• 1 tsp. vanilla extract

For the glaze:

• 1 cup powdered sugar
• 1 Tbsp. salted butter, melted
• 2 Tbsp. fresh lemon juice
• Steps:
• 1. For the shortbread: In a medium bowl, whisk together the flour and cornstarch.
• 2. In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and lemon zest over medium speed until creamy, 3 to 4 minutes. Scrape the bottoms and sides of the bowl and beat in the lemon juice and vanilla.
• 3.With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined after each addition.
• 4.On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
• 5.Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
• 6.Working with 1 disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out to ¼-inch thick. Press a floured cookie stamp into the dough to make an impression. Use a 2- to 3-inch cookie cutter to cut the dough into circles. Using a thin spatula, transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.
• 7.Bake until the tops are dry and the bottoms begin to turn golden, 9 to 10 minutes. Let cool for about 5 minutes on the pan, then transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.
• 8.For the glaze: In a medium bowl, combine the powdered sugar, melted butter, and 1 tablespoon lemon juice. Add the remaining lemon juice, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. If the glaze is still not thin enough, add water, 1 teaspoon at a time.
• 9.Working with one cookie at a time, use a pastry brush to brush a thin layer of glaze onto each cookie. If the pastry brush is leaving behind too many streaks or the glaze feels too thick, whisk in another teaspoon of water.
• 10.Allow the glazed cookies to set for 15 minutes. Store at room temperature in an airtight container for up to 1 week.