Ina Garten Easter Desserts: Sweet Treats For Your Holiday Table

Ina Garten Recipes Easter 17 Foolproof Ina Garten Recipes Food from isadauber.blogspot.com

Nothing says Easter like a beautiful dessert. And who better to turn to for inspiration than the Barefoot Contessa herself, Ina Garten? Whether you’re hosting a big family gathering or just want to whip up something special for your loved ones, these Ina Garten Easter desserts are sure to impress.

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Recipe 1: Lemon Cake with Whipped Cream Frosting

If you’re looking for a light and refreshing dessert that’s perfect for spring, look no further than Ina’s lemon cake. Made with fresh lemon zest and juice, this cake is bursting with bright citrus flavor. And the whipped cream frosting is the perfect complement, adding a touch of sweetness without being too heavy.

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice, divided
1 cup heavy cream
1/4 cup confectioners’ sugar

Instructions:

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk in the dry ingredients. With a rubber spatula, fold the vegetable oil into the batter until it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the frosting, whisk together the heavy cream and confectioners’ sugar until soft peaks form. Spread the frosting on the cooled cake and enjoy!

Nutritional Information:

Serving size: 1 slice (1/10th of the cake)
Calories: 360
Total fat: 20g
Saturated fat: 5g
Cholesterol: 75mg
Sodium: 200mg
Total Carbohydrates: 43g
Dietary Fiber: 0g
Sugar: 32g
Protein: 5g

Cooking Time:

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Equipment:

9-inch round cake pan
Medium bowl
Large bowl
Whisk
Rubber spatula
Baking rack
Sheet pan

Serving Suggestions:

This lemon cake is delicious on its own, but if you want to dress it up a bit, try serving it with fresh berries or a dollop of lemon curd. And don’t forget a cup of tea or coffee to go with it!

Variations:

If you’re not a fan of lemon, you can easily switch up the flavor of this cake by using orange or lime instead. And if you want to make it even more decadent, try adding a layer of lemon curd between the cake layers.

Substitutions:

If you don’t have whole-milk yogurt on hand, you can use sour cream instead. And if you’re looking for a lower-fat option, you can use Greek yogurt instead of the whole-milk variety.

Storage:

This cake will keep well in an airtight container at room temperature for up to three days. You can also freeze it for up to three months.

Tips:

Be sure to whisk the wet ingredients together well to ensure a smooth batter.
Don’t overmix the batter once you add the dry ingredients, or your cake may turn out tough.
When pouring the lemon-sugar mixture over the warm cake, be sure to poke a few holes in the top with a toothpick to help it soak in.

Frequently Asked Questions:

Can I make this cake ahead of time?

Yes! You can bake the cake a day or two ahead of time and store it in an airtight container at room temperature. Frost it just before serving.

Can I use a different type of frosting?

Sure! This cake would also be delicious with a cream cheese frosting or a buttercream frosting.

Can I use bottled lemon juice instead of fresh?

You can, but the flavor won’t be as bright and fresh. If you do use bottled juice, be sure to choose a high-quality brand.

Recipe 2: Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake is a classic Easter dessert, and Ina’s recipe doesn’t disappoint. These cupcakes are moist and flavorful, with just the right amount of spice. And the cream cheese frosting is the perfect finishing touch.

Ingredients:

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar

Instructions:

Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a large mixing bowl, combine the sugar, oil, and vanilla. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Add the grated carrots, raisins, and walnuts to the batter and mix well.
Using a scoop, fill each muffin cup with batter until it’s about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are cooling, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, and vanilla until smooth. Add the confectioners’ sugar and mix until smooth.
Once the cupcakes are completely cool, frost them with the cream cheese frosting and enjoy!