As the winter chill melts away and nature starts to spring around us, there’s no better time to indulge in the joys of baking. Spring brings with it a renewed sense of energy and optimism, and what better way to celebrate this beautiful season of growth than by whipping up some delightful fresh cake recipes? In the United Kingdom, Spring brings with it a distinct array of flavours that celebrate the season. From traditional favourites such as lemon drizzle cake and carrot cake to modern twists, British Springtime cakes often incorporate ingredients that reflect the freshness of the season.
Light and Refreshing Flavours
Spring is all about embracing the lightness and freshness after the heaviness of winter. Fruits like lemons, limes, and oranges offer a burst of zesty flavours that energise the palate and uplift the spirits. Their bright and tangy profiles add a refreshing element to baked goods, making them perfect for the season.
Other flavours include:
Elderflower
As the weather warms up and the countryside bursts into bloom, elderflower becomes a quintessential flavour of Spring in the UK. Delicate and floral, elderflower infuses cakes with a subtle sweetness and aromatic fragrance. From elderflower and lemon layer cakes to elderflower and raspberry bundt cakes, this delicate floral flavour evokes the beauty of Springtime gardens and hedgerows.
Rhubarb
With its vibrant pink stalks and tart flavour, rhubarb is a beloved Springtime ingredient in British baking. Whether stewed and swirled into cakes, folded into buttery crumble bars, or baked into rustic rhubarb upside-down cakes, rhubarb adds a delightful tanginess and a pop of colour to Spring desserts. Its arrival heralds the transition from Winter to Spring, signalling the start of a new season of fresh produce and culinary delights.
Berries
As Spring progresses into Summer, an abundance of berries starts to make their appearance in British gardens and markets. From strawberries and raspberries to blackberries and blueberries, these juicy and sweet fruits are perfect for adding bursts of flavour and vibrant colours to cakes. Whether scattered atop a classic Victoria sponge, folded into fluffy muffins, or layered between creamy frosting in a berry-filled gateau, berries represent the freshness of Springtime in the UK.
Incorporating these quintessential British Springtime flavours into cakes not only celebrates the season but also pays homage to the rich culinary traditions and produce that make Spring a truly delicious time of year in the UK.
Fresh Produce
Spring indicates the arrival of fresh fruits, including lots of delicious tangy varieties. Whether it’s juicy lemons, sweet oranges, or tangy berries, incorporating these seasonal fruits into your baking will enhance the flavour while celebrating the best of what nature has to offer.
Versatility in Baking
Spring flavours lend themselves beautifully to a wide range of baking recipes. From cakes and cupcakes to pies, tarts, and cookies, the options are endless. Whether you’re new in the baking scene or a professional baker, experimenting with these flavours allows for creativity to blossom in the kitchen.
Brightens the Mood
The vibrant colours and aromas of Springtime fruits have a way of brightening even the gloomiest of days. Baking with these flavours will add a pop of sunshine to your kitchen!
Below we have added three recipes that you need to try to bake this spring!
Lemon Drop Cake
Ingredients:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions:
- Preheat your oven to 175°C. Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Slice and serve your lemon drop cake, and enjoy the refreshing burst of citrus with each bite!
Rhubarb and Custard Cake
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Rhubarb Layer:
- 2 cups rhubarb, diced into 1/2-inch pieces
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Custard Layer:
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 175°C. Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to over mix.
- Spread the cake batter evenly into the prepared cake pan.
- In a separate bowl, toss the diced rhubarb with granulated sugar and lemon juice until evenly coated. Spread the rhubarb mixture over the cake batter in the pan.
- To make the custard layer, in a saucepan, heat the whole milk and heavy cream over medium heat until just simmering.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and well combined.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly, to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a custard consistency, about 5 minutes. Remove from heat and stir in the vanilla extract.
- Pour the custard over the rhubarb layer in the cake pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve your Rhubarb and Custard Cake, and enjoy the delightful combination of tart rhubarb and creamy custard in each bite!
Berries Tres Leches Cake
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream
For the Topping:
- 2 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries), washed and sliced if necessary
- Whipped cream, for serving (optional)
Instructions:
- Preheat your oven to 175°C. Grease and flour a baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks with 3/4 cup of the granulated sugar until pale and fluffy.
- Stir in the milk and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- In a separate clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter until well combined and no streaks remain.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean and the top is golden brown.
- While the cake is baking, prepare the tres leches mixture. In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until well combined.
- Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 10 minutes.
- Using a fork, poke holes all over the surface of the cake.
- Slowly pour the tres leches mixture over the warm cake, making sure to evenly distribute it and allow it to soak into the cake.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the cake to absorb the tres leches mixture.
- Before serving, top the chilled cake with mixed berries, arranging them as desired.
- Serve slices of the Berries Tres Leches Cake with a dollop of whipped cream, if desired.
These baking recipes represent the very best of the Springtime! So let’s get creative and explore all the different flavours that this season brings! And the Chummys flavours that you need to try this Spring, you can find it in our delicious blondies box! Filled with flavours such as custard cream, jammie dodgers, lemon and blueberry, and so much more! Our blondies are a perfect addition to this baking extravaganza!
