5 spring cakes and bakes you can make in under an hour

As the vibrant colours of spring begin to bloom and the weather turns warmer, it’s the perfect time to indulge in delightful treats that capture the essence of the season.

We’re thrilled to share with you five delicious cakes and bakes that embody the freshness of spring! And the prep and cook time is less than an hour – although some might need some extra attention in the form of proofing or chilling. Whether you’re hosting a garden brunch, celebrating a special occasion or simply craving a sweet treat, these quick and easy recipes are sure to impress without keeping you tied up in the kitchen for too long. So, grab your apron and let’s dive into these wonderful spring-inspired bakes!


  1. Hot cross buns

This classic bun doesn’t only have to be eaten during your Easter celebrations – they can be enjoyed all year round!

Step one of this hot cross bun recipe is to boil 300ml full-fat milk and add 50g butter. Let it cool. Then combine 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g yeast in a bowl. Make a well, pour in the warm milk mixture and add 1 beaten egg. Mix until a sticky dough forms.

Knead the dough on a floured surface for 5 minutes until smooth. Place it in a lightly oiled bowl, cover and let rise in a warm place for 1 hour until it’s doubled in size. Add 75g sultanas, 50g mixed peel, the zest of 1 orange, 1 tsp cinnamon and 1 tsp mixed spice to the dough. Knead well and let it rise for another hour.

After that, divide your dough into 15 pieces and roll into balls. Place them on baking trays lined with parchment, cover with oiled cling film and prove for 1 hour more. Then it’s time to preheat your oven to 200°C/180°C fan/gas mark 6.

Make a paste with 75g flour and water and pipe crosses on your buns. Bake for 18–20 mins until golden. Finally, heat 3 tbsp apricot jam to brush over the warm buns and let cool. Finish up by making yourself a hot drink and enjoy!


  1. Simnel muffins

Bring joy straight to your kitchen with these easy-bake, classic simnel muffins that are a staple in many households around the UK during the Easter period.

To bake, start by soaking 175g mixed dried fruit, 2 tbsp orange juice and citrus zests in a bowl for 1 hour. Preheat your oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with paper cases.

Chop 155g marzipan into small chunks. Beat 2 eggs and 120ml milk in a large bowl, then add 120g golden caster sugar and the marzipan chunks. Sift in flour and mixed spice or cinnamon, then fold together. Divide the mixture into muffin cases, bake for 25–30 mins until golden and cool on a wire rack.

For decoration, mix 3–4 tbsp icing sugar with lemon juice to make a runny icing. Spoon this icing over your cooled muffins and decorate with marzipan balls. Allow your muffins to set for 1 hr before serving. 

Even better, your muffins can be stored in an airtight container for up to three days to prolong the baking delight.


  1. Lemon curd and orange cake

A slice of this zesty bake goes perfectly with a warm cuppa as an elevenses or mid-afternoon treat. To bake, preheat your oven to 180°C (160°C fan/gas mark 4) and prepare a loaf tin by buttering and lining it with parchment paper.

Mix together 170g butter, 15g golden caster sugar, 2 eggs, 70g natural yoghurt, 150g self-raising flour, 2 tsp baking powder, 50g ground almonds, orange zest, 1 tbsp milk and 1 tbsp lemon curd until smooth.

In a separate bowl, whisk 2 tbsp lemon curd. Spoon half of the batter into the tin, add dollops of lemon curd, then top with the remaining batter and flaked almonds, if desired. Bake for 50 minutes until golden. Cool on a wire rack, garnish with lemon zest, then slice and serve with the Arthur Price cake server and Arthur Price dessert fork.


  1. Spring blossom biscuits

Kickstart your springtime celebrations with these easy light-bite biscuits – a perfect sweet touch to mornings and afternoons spent in the sunshine.

Begin by preheating the oven (180°C/160°C fan/gas mark 4). Beat together 250g unsalted butter and 140g golden caster sugar until well combined, then add 1 egg yolk, lemon zest and a generous grating of nutmeg and beat again. Mix in 300g flour, ½ tsp salt and 60g currants to form a firm dough. Then chill in the fridge for 30 minutes.

Roll out the dough to ½cm thickness on a floured surface and cut out biscuits using a 6cm fluted cutter. Place them on baking sheets lined with parchment paper, leaving space between each. Chill for another 30 minutes. Bake for 7 minutes, then brush with egg white, sprinkle with sugar and bake for 7–8 minutes more until lightly golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.


  1. Easter millionaire’s square

Don’t be fooled by this treat’s name! These no-bake bites can be made to add a pop of colour to any occasion.

Start by lining a 20cm square cake tin with baking parchment. Melt 100g unsalted butter, 100g dark chocolate and 100g marshmallows in a saucepan over low heat. Once melted, let it cool slightly. Pour the melted chocolate mixture over 125g crispy rice cereal in a large bowl and stir until coated. Press the mixture firmly into the prepared tin. Chill while preparing the caramel layer.

For the caramel, warm 397g condensed milk, 100g unsalted butter and 100g light brown soft sugar in a saucepan until melted. Simmer until thickened and golden. Pour over the cereal base and chill until set.

Melt white chocolate and divide it into five bowls. Leave one bowl plain and colour the others with your choice of food colouring. Spoon dollops of coloured and plain white chocolate alternately over the set caramel layer. Swirl with a skewer and scatter chocolate eggs on top, if desired.

Chill until set, then remove from the tin and cut into squares using a sharp Arthur Price cake knife for pristine slices.


Make sure to share any of your springtime bakes and cakes with us on social media. Find us on Facebook (Arthur Price Official) and Instagram (@arthurprice1902).