50 Fresh and Colorful Spring Baked Goods

Moist Lemon Chiffon Cake

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah

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Hippity Hop Bunny Cake

This cute, festive cake will have your guests ‘hopping’ with happiness! Make the cake ahead and add the decorations close to it’s debut at your party or special occasion. —Taste of Home Test Kitchen

Strawberry Lemon Cupcakes

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She’s a natural—they turned out fantastic! —Lonnie Hartstack, Clarinda, Iowa

Carrot Cake

My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Asparagus Galette with Goat Cheese

This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. —Kellyn Kemmerer, Baltimore, Maryland

Raspberry Matcha Cake Roll

This tender cake roll with whipped cream has a very light texture and is perfect for spring. The raspberries give the whipped cream filling a pretty pale pink color. Strawberries could also be used instead of raspberries. —Kaori Shinohara, Paramus, New Jersey

Rhubarb Cheesecake Squares

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota

Jelly Donut Cake

Cake. Doughnuts. Now you don’t have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia

Lemon-Ricotta Cookies

I work for a Special Education school and our students run their own catering business. Every time they make these lemon-ricotta cookies for a catering event, they get raves. They are the yummiest and chewiest cookies ever! —Renee Phillips, Owosso, Michigan

Blueberry Bread

This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It’s so good that I end up making it year-round. —Karen Scales, Waukesha, Wisconsin

Mamaw Emily’s Strawberry Cake

My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky

Parmesan Zucchini Bread

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

Lemon Raspberry Buckle

I’ve given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York

Sunny Citrus Cheesecake

This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. —Sue Gronholz, Beaver Dam, Wisconsin

Coffee Cake Recipe

Our coffee cake recipe turns coffee-o-clock into a true treat!

Rhubarb Rosemary Flatbread

I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! —Maryalice Wood, Langley, British Columbia

Brandied Apricot Tart

Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona

Peach Cobbler Bread

I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

Baked Lemon Pound Cake

If you and your family like lemon, you’ll love this easy lemon cake recipe! Every bite is sweet and tart at the same time. —Traci Wynne, Denver, Pennsylvania

Bread Pudding Pie

This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother’s family. They had a farm and made their own bread, which made this a low-cost dessert. — Kelly Barnes, Lexington, Indiana

Strawberry Rhubarb Dump Cake

It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy Easter dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado

Parmesan Scones

The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. —Jolie Stinson, Marion, Indiana

Lemon Cake Mix Dessert Pizza

Light and lemony, this lemon cake mix dessert pizza is nice to serve after dinner, as an accompaniment to that special cup of afternoon tea or as a very special breakfast pastry. —JM Holt, Mendota Heights, Minnesota

Green Onion Rolls

Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida

Fontina Asparagus Tart

This fontina asparagus tart is a delightful dish for a special occasion brunch or simple weekday lunch.

Skillet Herb Bread

We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

Strawberry Rhubarb Pie

While growing up on a farm, I often ate rhubarb, so it’s natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

Mama’s Buttermilk Coconut Pie

My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. —Lisa Allen, Joppa, Alabama

Grandma’s Onion Squares

My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California

Shortbread Lemon Tart

Be patient when making the crust for this lemon tart. It will take a few minutes of pulsing for the food processor to work its magic. —Taste of Home Test Kitchen

Dill Bread

This golden-brown loaf is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What’s more, this easy yeast bread requires no kneading! —Corky Huffsmith, Salem, Oregon

Raspberry Moscow Mule Cake

This Moscow mule cake is my favorite cake I’ve ever made from scratch. It’s so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri

Mexican Cinnamon Cookies

My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin

Apricot Upside-Down Cake

My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta

Audrey’s Lemon Meringue Bars

We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California

Lavender Shortbread

Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly .—Taste of Home Test Kitchen

Classic Tres Leches Cake

Tres leches means “three milks.” This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake’s light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen

Spinach and Feta Bourekas

Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. — Alex Stepanov, Matawan, New Jersey

Classic Carrot Cake

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado

Carrot-Cranberry Spice Cake

I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that’s tangy and sweet. —Elizabeth King, Duluth, Minnesota

Banana Bars with Cream Cheese Frosting

I make these banana bars with cream cheese frosting whenever I have ripe bananas on hand, then store them in the freezer to share later. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. —Debbie Knight, Marion, Iowa

Blueberry-Rhubarb Crumble

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

Apricot Mud Hen Cake Bars

These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York

Strawberry Buttermilk Skillet Shortcake

This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida

Honey Bagels

Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen

Classic Blueberry Buckle

This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan, Mount Laurel, New Jersey

Margarita Cupcakes

These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. —Kerri McMillan, Sylvester, Georgia

Broccoli-Mushroom Bubble Bake

I got bored with the same old breakfast casseroles served at our monthly moms' meeting, so I decided to create something new. Judging by the reactions of the other moms, this one's a keeper. —Shannon Koene, Blacksburg, Virginia

Banana Pudding Tart

Here’s a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! —Tania Gordon, Chicago, Illinois