Chapter Twenty-Six

Spring Time

This dessert is really something. It manages to combine a key lime pie and a tea cake in one scrumptious dessert. It's crumbly, decadent, zesty, creamy, and utterly moist. This cake invites all the flavors of spring and creates a memorable, gorgeous dessert that I promise your guests won't get enough of.

Whether it's for Mother’s Day or any other special tea time, this exact dessert will fit the bill perfectly. Light, creamy, and full of zest goodness this might become your new favorite.

Creaming- Cream together your butter and sugar, making sure that the butter is cool to the touch but not too cold. I usually microwave the butter for about 5 seconds to bring it to the right temperature. Cut up your pieces of butter and pour in your sugar, alternating between high and low setting on your stand mixer until the color becomes lighter and the texture changes from gritty to smooth.

Pan- I used the floral mini cakes pan by nordic collection but any floral cake pan with multiple cake molds is going to be perfect for this recipe! It’ll help create a gorgeous dessert with minimal effort!

Oil- Oil is an important part of this recipe, not only does it help create the soft texture within the cake but it's vital to get the cake out of the pans without ruining the design. Adding oil to your cake will help create a soft inside reminiscent of a dessert out of your favorite bakery. It helps keep things unbelievably moist! As for oiling the pans make sure to remember to lightly oil before coating with a dusting of flour this will insure the cakes come out smoothly!

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