Sweet Endings to Complete Your Easter Feast

From classic carrot cake to a vanilla-spiked yogurt tart—these desserts will complete any Easter feast. (Laura Sant/)
Hummingbird cake is a luscious, fruit-and-nut-studded layer cake served in Atlanta's Watershed restaurant. Get the recipe for <a href="https://www.saveur.com/hummingbird-cake/">Hummingbird Cake</a> (Matt Taylor-Gross/)
This updated take on a classic lemon tea cake recipe is featured in Toni Tipton-Martin’s cookbook, <em>Jubilee: Recipes from Two Centuries of African American Cooking</em>. Get the recipe for <a href="https://www.saveur.com/story/recipes/lemon-tea-cake/">Lemon Tea Cake</a> (Kat Craddock/)
Pastry chef Anna Posey of Chicago's Publican blackens rhubarb in a wood-fired oven for the cheesecake's compote topping. A standard oven will also do the trick. Get the recipe for <a href="https://www.saveur.com/article/recipes/cheesecake-with-charred-rhubarb-compote-and-sliced-strawberries/">Strawberry Rhubarb Cheesecake</a> (Christina Holmes/)
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller. Get the recipe for <a href="https://www.saveur.com/article/recipes/thomas-kellers-coconut-cake/">Thomas Keller's Coconut Cake</a> (Matt Taylor-Gross/)
Strawberry cake topped with strawberry cream cheese frosting is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen in North Charleston. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Strawberry-Cake/">Strawberry Cake</a> (Farideh Sadeghin/)
The signature dessert of the region, gâteau basque is made by sandwiching a layer of jam or sweet pastry cream between two shortbread-like rounds. Cherry preserves are a classic filling—choosing a good-quality jam makes all the difference—and the dough itself resembles a cookie dough, with additional eggs lending a cakier texture. It can also be baked in a 9-inch fluted tart pan with a removable bottom; just be sure to grease the sides with butter before assembling. Get the recipe for <a href="http://www.saveur.com/gateau-basque-french-cherry-recipe">Cherry Gateau Basque</a> (Beth Galton/)
Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping, from Erin Patinkin and Agatha Kulaga of Brooklyn's <a href="http://oven.ly/">Ovenly</a>. Get the recipe for <a href="https://www.saveur.com/ovenly-wine-poached-rhubarb-poppy-seed-crisp/">Wine-Poached Rhubarb and Poppy Seed Crisp</a> (Matt Taylor-Gross/)
This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut. Get the recipe for <a href="http://www.saveur.com/semolina-coconut-cake-with-orange-and-rose-waters-recipe">Semolina-Coconut Cake with Orange and Rose Waters</a> (Matt Taylor-Gross/)
Making one generous biscuit instead of individual shortcakes lends this classic dessert a grand presentation. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Strawberry-Shortcake/">Strawberry Shortcake</a> (Helen Rosner/)
The crust for this simple, jammy lemon tart is very flaky. If you have dough left over after rolling out the shell, use it to make a crisscross pattern over the top. Get the recipe for <a href="https://www.saveur.com/article/Recipes/French-Lemon-Tart/">French Lemon Tart</a> (Farideh Sadeghin/)
Layers of sweet corn pastry cream alternate with an herb-infused blueberry compote and a buttery shortbread crumble in a summery spin on the classic trifle. Any other berry at its peak makes a delicious substitution; try layering the ingredients into mason jars for an easy-to-transport picnic dessert. Get the recipe for <a href="http://www.saveur.com/article/recipes/sweet-corn-and-blueberry-trifles">Sweet Corn and Blueberry Trifles</a> (Laura Sant/)
A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe for <a href="https://www.saveur.com/article/recipes/classic-lemon-meringue-pie/">Lemon Meringue Pie</a> (Landon Nordeman/)
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for <a href="https://www.saveur.com/classic-carrot-cake-recipe/">Classic Carrot Cake</a> (Todd Coleman/)
While you can drench this with lemon syrup, it's good enough to eat plain. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Almond-Lemon-Cake-/">Almond–Lemon Cake</a> (Matt Taylor-Gross/)
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Pavlova">Pavlova</a> (Dave Lieberman/)
Silken white chocolate buttercream frosts a tender yellow cake layered with rich lemon curd in this recipe from the restaurant Rye KC in Leawood, Kansas. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Lemon-Curd-Layer-Cake-with-White-Chocolate-Buttercream/">Lemon Curd Layer Cake with White Chocolate Buttercream</a> (Todd Coleman/)
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart. Get the recipe for <a href="https://www.saveur.com/article/recipes/labneh-tart/">Labneh Tart</a> (Andre Baranowski/)