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Streusel Topping
ha scritto per te admin 5 Luglio 2023, 10:00
Streusel Topping aka Crumb Topping is so easy to make and can be used on many different baked goods from muffins and breads to cakes and pies or baked up on its own and used as a buttery crumble topping!
Table of Contents
Easy Streusel Topping Recipe
I’m going to let you in on a little secret: Crumb Topping is one of my all-time favorite sweets in the world. I’m talking just bake up a tray of ONLY crumb topping and eat it on yogurt, or by the handful…no judgement! Of course that’s not what I normally do…I usually make streusel topping along with pies, muffins, and quick bread.
Plus, my classic streusel topping recipe is super versatile. You can add it to WAY more things than coffee cake. Basically it can be added anytime you want a buttery, crumb on top!
What Is Streusel Topping?
Streusel topping, also known as crumb topping or crumble topping, is a mixture of flour, sugar, and butter. The ratios are higher on the flour vs the butter to produce a dry, crumbly texture, but still moist enough to hold together when squeezed into large “crumbs”. Streusel adds a layer of buttery flavor and crunchy texture to baked goods.
You can add spices like cinnamon, cardamom, nutmeg or pumpkin pie spice to add to the flavor, or keep it simple and let the brown sugar and butter do the heavy lifting in terms of flavor. Add it to your favorite blueberry muffin recipe or bake it up until it’s crunchy and sprinkle it on top of ice cream!
What Is the Difference Between Streusel and Crumble Topping?
Streusel topping and crumble (or crumb) topping are basically the same thing with two different names. Whenever you see a streusel topped recipe, it’s going to be the same as a buttery crumb topping. Although don’t mix this up with a “crisp” topping which typically includes oats like in my Apple Crisp recipe!
Also I want to mention to not confuse Streusel with Strudel! Two totally different recipes!
Ingredients:
What is a streusel topping made of? The simple ingredients are most likely in your kitchen right now. Make sure to hop down to the bottom of this article to the recipe card which includes the full ingredient measurements and instructions.
Melted Butter. I prefer using salted butter in this streusel recipe, but you can certainly use unsalted butter as well. I would increase the amount of additional added salt to 1/2 teaspoon.
Sugar. I use a combination of granulated sugar and light brown sugar, You could also use dark brown sugar as well or all granulated.
Flour. Simple all purpose flour works great in this recipe. If you would like a gluten free option you can use a gluten-free “cup for cup” flour.
Salt. Along with the salted butter I like to use a pinch of kosher salt as well. Since there is no real added flavor, the extra pinch of salt in the butter helps balance out the sweetness from the sugar.
Recipe Variations:
Here are a few ideas on ingredient additions to change up the classic streusel:
1 teaspoon ground cinnamon would make a delicious cinnamon streusel
1/4 cup chopped pecans (or any other type of nuts like walnuts)
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon dry vanilla beans
How To Make Streusel Topping
The ease in making this recipe is part of the beauty of it! All you do is mix the dry ingredients and melted butter together in a bowl until combined, so basically no prep time. The mixture will be drier than pie dough, but will still hold together in large crumbs when squeezed. Since I use melted butter you can simply stir it up with a large spoon and then squeeze into crumbs with your hands!
Add it on top of whatever baked good or desserts you’re making OR bake it by spreading it on a lined baking sheet for 15 minutes until the crumbs are golden brown. Once they’re cooled they will get fully crisp!
Is Melted or Cold Butter Better For Streusel?
So many streusel recipes require the use of cold butter. You use a party cutter or fork to “cut” or work the butter into the flour, making sure all the flour and sugar gets coated completely. This allow the topping not to melt when baked. BUT after tons of experimenting, I never saw a difference in the finished product when using cold butter vs melted butter EXCEPT how much easier it was to make using melted butter.
Once I got the measurements correct I only use melted butter in my crumb topping now. No pastry cutter or elbow grease necessary, just a bowl and a spoon!
Can You Make Streusel Topping In Advance?
Absolutely. If you are planning on baking with streusel topping go ahead and prep it, storing it in an airtight container in the refrigerator. If you notice that it dries out too much just melt a tablespoon of butter and drizzle that on top and work it in. You’ll be good to go!
Can You Bake Streusel Topping On Its Own?
Absolutely! I have included in the recipe card below the instructions on how to bake streusel topping alone. You can use this on top of a frosted cake, or even add it onto any recipe that uses streusel topping…the pre-baked streusel will make the topping extra crispy!
How To Use Crumb Topping?
Here is a list of recipes that you can use this streusel/crumb topping on. Note that if the recipe doesn’t already call for a crumb topping you might need to increase the bake time by a few minutes!
Muffin Recipes:
Pie Recipes:
Quick Bread Recipes:
Cake Recipes:
Some baked, crunchy crumb topping sprinkled on top of the frosting on a layer cake adds texture and flavor, as well as making the cake look pretty! Think of it as buttery sprinkles!
Use It As A Topping:
I shared how to bake the streusel alone in the recipe card below. This will make a buttery crumb topping that you can use to sprinkle on so many things like:
How To Store Streusel Topping
Making streusel topping ahead is a time saver, whether you’re pre-baking it, or saving it to top your banana bread with.
Pre-baked streusel: Baked streusel can be stored airtight at room temperature for up to 5 days. You can also freeze it for up to2 months in a freezer bag. Allow it to thaw at room temperature.
Unbaked streusel: You can store in an airtight container in the refrigerator for up to 5 days before using.
FAQ’s
What is the difference between crumb and crumble? Just the name. Crumble topping and Crumb topping are essentially the same thing: a mixture of butter, sugar, and flour. Should the streusel topping be added before or after baking? You add streusel topping before baking your pies, cakes, or muffins. It bakes along with whatever you are making. Why is my streusel topping not crumbly? If your crumb topping isn’t crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don’t add too much butter, though, as it will melt as it’s baked. Alternately if your crumb is too wet you can add more flour 1 tablespoon at a time until the right consistency is achieved. Why does my streusel sink? Streusel topping will sink if the batter you are adding it on top of is too thin. It can also melt into the batter if there is much butter content Why is it called a streusel? Streusel is a German word, and the translation is as a verb to be sprinkled or scattered. Streusel topping is often sprinkled on top of baked goods, hence the name.
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Streusel Topping
Author: Shelly
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 3 cups streusel topping 1x
Category: Dessert
Method: Oven
Cuisine: American
Description
This easy Streusel Recipe is super versatile and can be used on so many recipes from pies and muffins to simply baking it alone and using it as a buttery, crisp topping (as these instructions show). OR use this recipe anytime a crumb topping is needed or desired!
Ingredients
Scale
1x2x3x
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon salt
1/2 cup salted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together and form large crumbs when squeezed.
Form into crumbs and spread on prepared baking sheet.
Bake for 10 – 15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool.
Allow the topping to cool completely and then package in an airtight container, or zip-top bag until ready to use.
Notes
If using this streusel on a separate recipe, follow the instructions as listed but don’t bake it. Sprinkle the uncooked streusel topping on whatever recipe you are making and bake according to THOSE instructions.
– Store airtight at room temperature for up to 5 days.
– Freeze in an airtight container for up to 2 months. Thaw at room temperature.
Keywords: streusel topping, crumb topping, crumble topping, streusel recipe
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Maple Bacon Pancakes
ha scritto per te admin 28 Giugno 2023, 10:00
Maple Bacon Pancakes are fluffy buttermilk pancakes sweetened with brown sugar and maple syrup with crispy bits of bacon inside and on top of the pancakes. A real breakfast treat!
Table of Contents
Maple Bacon Pancakes
We all love a good weekend breakfast, and a few eggs, a stack of pancakes, and a side of bacon is the holy grail. But what I decided to do was level up the usual stack of pancakes by adding crispy maple bacon right into the pancake batter. I am telling you, I wasn’t so sure when I had the idea if it would work, but they are INCREDIBLE!
A while back I made some Pancake Dippers, which are similar to these, but I wanted the pancake itself to be a little sweet…kind of like a McGriddle. The savory bacon mixed with the sweetness of the pancake and the maple syrup is SO good. And the bits of maple bacon inside the pancake is the EXACT right amount. I’m not sure if I’ll ever be able to go back to my regular Buttermilk Pancakes again!
Maple Bacon Pancakes Ingredients
Hop over to Imperial Sugar for the list of ingredients and FULL RECIPE:
Bacon. I like to use Maple Bacon for this recipe to really amp up the maple flavor. But you can use whatever bacon you prefer.
Dry Ingredients: All Purpose Flour, Baking Powder, Kosher Salt
Dark brown sugar. You can use light brown sugar too if that’s what you have. Just make sure that your dark brown sugar isn’t lumpy!
Maple Syrup. You can use pure maple syrup or any brand you like, I’m not picky about the type you use!
Eggs. Use large eggs for this recipe.
Milk. You can use 2% or whole milk, whatever you have on hand.
Vanilla extract. A little vanilla is always good in pancakes.
Canola oil. You can use vegetable oil as well. Any light colored oil will do, I just prefer not to use butter in this recipe because the oil keeps them fluffy and light. You could use melted butter if you would like, but butter has water in it, which can make your pancakes a little heavier.
How To Make Maple Bacon Pancakes:
The steps are super easy to make these pancakes and you can make the bacon ahead to mix into the batter! The total cook time on these is quick, so you’ll have a stunning breakfast in no time!
Cook the bacon until it’s crispy. I like to bake my bacon for ease and clean up. This recipe uses a whole pound of bacon which fits on my largest baking sheet. I bake it at 400°F for 15- ish minutes until it’s crisp. I find that my oven doesn’t cook evenly, so I watch it, and halfway through I will rotate the pan, or move around a few of the pieces so they all cook the same.
Like I said you should cook it crisp because you are adding it into the pancake batter which can naturally soften it up as it sits, so crispy is better!
The pancake batter comes together very quickly and you whisk maple syrup and dark brown sugar right into the pancake mix for sweetness and flavor. Whisk the wet ingredients separately in a medium bowl and then add them into the dry ingredients in a large bowl until there are no lumps and then stir the bacon right in. You can reserve a little bacon to the side to sprinkle on top when you serve these.
Cook the pancakes on a medium-low heat griddle and make sure the sides are set and the bubbles on top are popped before you flip. I’ve been impatient more than once which always ends up with messy pancakes!
TIP: To pour out the pancake batter onto the griddle or skillet use a measuring cup so you get the same size pancake every time. I have a pancake batter dispenser that I love, but since there are pieces of chopped bacon in the batter it gets clogged, so I don’t recommend using that for this recipe.
CLICK HERE for the full recipe!
When Making Pancakes For A Crowd
The one thing about pancakes is unless you have a large griddle, you can only make so many at a time. If I am making pancakes for the family I like to cook them all and place them on a large baking tray in the oven on “warm” so we can all sit down and enjoy breakfast together.
Variations:
You can really get creative with this recipe! It’s a fun one to play around with and make even more over the top! Along with the bacon try adding:
Chopped pecans
Mini Chocolate Chips
Drizzle on some cream cheese frosting to go completely over the top delish
Sliced bananas
Hop over to Imperial Sugar for the full recipe!
Here Are More Pancake Recipes To Try:
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Fluffy Buttermilk Pancakes
ha scritto per te admin 27 Giugno 2023, 17:54
These Fluffy Buttermilk Pancakes are light and tender made with simple ingredients. Top them with butter and maple syrup for the best classic, homemade pancakes ever!
Make sure to try my Blueberry Pancakes, they’re a huge hit during blueberry season!
Table of Contents
Homemade Fluffy Buttermilk Pancakes
If not, get ready because today’s the day! Homemade Buttermilk Pancakes are literally only take minutes to make, and are perfect for a weekend brunch, a weekday breakfast or even breakfast for dinner!
My kids love pancakes, and I have some pretty great recipes that I make on the regular around here. Today we’re taking it back to basics, or should I say classics…and buttermilk pancakes are really the best of them. These are soft and tender on the inside with a light, ever-so-slight crisp, buttery edge. They’re the classic “diner pancake”, and now you can make them in your own kitchen in minutes!
I could go on and on about this buttermilk pancake recipe, but really, let’s just get down to it, shall we? I mean minimal ingredients, quick cook time, and topped with butter checks just about every box in my favorite food checklist!
What Ingredients Do You Need For Fluffy Buttermilk Pancakes?
Like I said, this recipe requires minimal, everyday ingredients…most that you probably have in your kitchen right now!
Buttermilk: Buttermilk makes these pancakes fluffy and tender. The acid of the buttermilk combined with the baking soda and baking powder gives these the height and airiness.
Flour: Just good old all purpose flour works best for these pancakes! If you would like, you could even use half all purpose and half whole wheat flour to give them a nutty flavor and a few more health benefits!
Sugar: A little granulated sugar adds to the flavor of these pancakes! You could certainly use brown sugar if you would like!
Dry Ingredients: Salt, Baking Soda, and Baking Powder: The salt adds a little flavor, and the baking soda and powder (combined with the buttermilk) are what make these fluffy!
Eggs: Use large sized eggs for this recipe, and if you have an egg allergy you could even use 1/2 cup applesauce in place of the eggs. Generally in baking, 1/4 cup applesauce = 1 large egg! But check out my full post on Egg Substitutes for tons of egg alternatives!
Oil: A little fat add to these pancakes keeps them extra moist. I prefer to use oil instead of melted butter for the lightest texture possible. You can use any light colored oil like vegetable oil or canola oil in this recipe.
Vanilla: This is optional, but I love adding vanilla into my pancakes to add a subtle yummy flavor.
What If You Don’t Have Buttermilk?
No problem! I wrote a whole post explaining just how easy Homemade Buttermilk can be! Check it out, because we don’t want something as silly as not having buttermilk in your fridge stop you from making these pancakes, especially when the substitute is so easy! It’s just a little milk and acid like white vinegar and lemon juice.
Tips To Make the Perfect Pancake
Classic buttermilk pancakes are super easy to make, but there are always a few tricks that make them come out perfect every time!
Don’t heat the griddle or skillet too hot. To get that perfect golden brown pancake slower is best!
Don’t flip too soon! This is my main problem with pancakes, I get impatient! But make sure all the bubbles on top have popped and the sides are set before attempting to flip them over.
Use a pancake batter dispenser for perfectly round pancakes. I held out on getting one of these handy tools for WAY too long! I have always used a measuring cup to pour out the batter, but using a dispenser makes the process SO much easier and way less messy! Also note it works great for cupcake batter too!
What Can I Top Buttermilk Pancakes With?
Buttermilk Pancakes are the perfect vehicle for tons of toppings! Beyond butter and maple syrup here are a few ideas that we love:
Fresh Fruit like blueberries, strawberries, or sliced bananas.
Whipped Cream
Powdered Sugar
Cinnamon Sugar
Chocolate Sauce
Nutella
Caramel Sauce
Can You Freeze Pancakes?
Freezing pancakes is great when you are meal prepping. You can easily double (or triple) this recipe and have pancakes for the week!
Cool the pancakes completely. Place them in between layers of parchment paper in an airtight container or zip-top bag in the freezer for up to a month for best freshness.
To reheat the pancakes place them on an un-greased baking sheet and into a 375°F oven. Heat for 5-6 minutes, or until warm.
Alternately you can reheat the pancakes in the microwave from frozen. Just heat 3-4 pancakes at a time on high for 45 seconds, or until warm.
Looking For More Breakfast Ideas? Try these:
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Fluffy Buttermilk Pancakes
Author: Shelly
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 12 pancakes 1x
Category: Pancakes
Method: Skillet
Cuisine: Breakfast
Description
Fluffy Buttermilk Pancakes are so easy and make the best breakfast!
Ingredients
Scale
1x2x3x
2 cups all purpose flour
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1/4 cup vegetable oil
2 cups buttermilk
Butter for frying
Instructions
In a large bowl whisk together the flour, sugar, salt, baking powder, and baking soda.
In another bowl whisk together the eggs, vanilla, oil, and buttermilk.
Make a well in the dry ingredients and stir the wet ingredients into the dry ingredients until just combined. If there are a few lumps this is fine.
Heat a griddle or large skillet over medium-low heat. When hot, melt a tablespoon of butter onto the griddle. Spoon 1/4 cup of pancake batter onto the hot griddle and cook until the edges are lightly set and bubbles form on top of the pancake. Flip and cook until golden brown.
Serve immediately or place on a baking sheet in a warmed oven until ready to serve.
Notes
Store airtight at room temperature for up to 3 days.
Nutrition
Serving Size: 1 pancake
Calories: 123
Sugar: 4.2 g
Sodium: 354.6 mg
Fat: 2.4 g
Carbohydrates: 20.5 g
Protein: 4.5 g
Cholesterol: 35.5 mg
Keywords: pancakes recipe, cookies and cups, pancakes, buttermilk pancakes, homemade pancakes, pancakes
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Sweet Potato Biscuits
ha scritto per te admin 19 Giugno 2023, 10:00
Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!
Table of Contents
Tender and Flaky Sweet Potato Biscuits
If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation!
This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
Why You’ll Love This Biscuit Recipe
These tender sweet potato biscuits are about to change your life. Here’s why:
Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.
What You’ll Need
You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.
Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.
Preparing the Sweet Potatoes
Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes.
My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft.
Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
How to Make Sweet Potato Biscuits
This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:
Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.
Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).
Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.
Tips for The Best Biscuits
If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.
Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits.
Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!
Common Questions
What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.
What to With Serve Sweet Potato Biscuits
These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:
How to Store and Reheat Leftovers
Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
Can I Freeze Sweet Potato Biscuits?
Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
More Homemade Biscuit Recipes
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Sweet Potato Biscuits
Author: Shelly
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 10 biscuits 1x
Category: Breads
Method: Oven
Cuisine: American
Description
Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.
Ingredients
Scale
1x2x3x
3 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup cold salted butter, cut into small cubes
1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
3/4 cup cold buttermilk
2 tablespoons salted butter, melted
Instructions
Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
Remove the pan from the oven and immediately brush with melted butter.
Notes
Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits
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in Recipes
Compost Cookies (to Satisfy Every Craving!)
ha scritto per te admin 12 Giugno 2023, 14:18
Compost Cookies® are loaded with all kinds of sweet and salty snacks. Adapted from Milk Bar’s famous recipe, this version has peanut-ty flavor.
Compost Cookies. I think we can all agree that it’s not the most tempting name. But don’t let that fool you! These cookies are buttery rounds of YUM. Filled with plenty of mix-ins that include chocolate chips, peanut butter morsels, pretzels, graham crackers, oats, honey-roasted peanuts, and coffee grounds. Yes! You read that right. Not used coffee grounds, but fresh ground coffee. Each bite offers something unique for the ultimate snacking experience.
The story goes that these cookies were born of necessity due to an ingredients shortage. And sweets chef Christina Tosi of Milk Bar fame made something special from what was on hand. They’ve been called Kitchen Sink Cookies and Garbage Cookies due to their impressive amount of add-ins. Tosi says “Call them what you want, and make them as we make them at Milk Bar, or add your own favorite snacks to the cookie base in place of ours”. Which is exactly what I did.
One special ingredient I added to the base dough is plain yellow cornmeal. This gives the cookie even more creaveable texture. I’ve made these a few times now – with and without – and I love the cornmeal addition. However, if you don’t have cornmeal on hand, it can be replaced with an equal amount of flour. No big deal!
Get all the dry dough ingredients into a big bowl and whisk to combine. Set aside. Next, it’s time to raid your snack pantry!
My suggested mix-ins: broken pretzels, honey-roasted peanuts, broken graham crackers, peanut butter morsels, oats, ground coffee, semisweet chocolate chips.
Compost Cookie mix-ins.
The Milk Bar cookie recipe encourages experimentation, which makes me happy. Who doesn’t love a variable recipe where almost anything goes? However, my peanut-ty take was so well-received that I keep repeating the same ingredients. And that was the reason I decided to post the recipe here.
Gather the recipe’s mix-in ingredients, or whatever mixture of snack foods that inhabits your pantry, and stir them together in a bowl. Set aside to make the base dough.
Make the base dough
In the bowl of an electric mixer (preferably a stand mixer) cream together butter, granulated sugar, and brown sugar. Add an egg and vanilla extract; blend those together well.
Add the dry mixture and beat until just combined. Don’t over mix!
Finally, get all those bits and bobs in the bowl and mix briefly. Beat together for 10-15 on low speed. This should distribute the mix-ins throughout without beating them up too much.
Look at that gorgeous dough chock full of – everything! All of those additions seem to be held together with a whisper of cookie dough. But in the end, the cookies bake up with a nice balanced ratio of dough to mix-ins.
The right measure.
Portion these by the level 1/4 cup measures. Use a standard size ice cream scoop if you have one. Because it’s approximately 1/4 cup capacity. Space the cookies far apart. They will spread a little. If you find they’re spreading a little unevenly, you can gently push the cookie edges into a round shape using a butter knife while they are still hot.
Add some extras on top! This gives the finished cookies bakery-made appeal. I used broken pretzel sticks on some of the unbaked cookies, and tiny twists on others. Bake the cookies. They should be well browned on the edges and barely set in the centers. About 13 minutes was just right in my oven, but no two ovens are alike. So keep an eye on them as they bake.
I’m tempted to call these ‘Midnight Snack Cookies’ instead of ‘Compost Cookies’ because they sweet, salty, crunchy, chewy, chocolaty, and peanut-buttery all at once. They satisfy every craving!
This recipe makes about 2 dozen (I got 21 in my kitchen), so there’s plenty to share. Although, no judgment here if you decide to keep them all to yourself!
Related recipe: 10 Cup Cookies
Compost Cookies
Heather Baird
Simply put, this is a really delicious cookie with a lot of stuff in it. Adapted from Milk Bar’s famous recipe, this cookie has an abundance of sweet, salty, and crunchy ingredients. This rendition of the recipe has peanut-ty flavor with honey-roasted peanuts and peanut butter morsels in the mix. It also has semisweet chips, oats, crushed graham crackers, and ground coffee. A small amount of plain yellow cornmeal bumps up the texture of the cookie dough. If you don’t have any on hand, you can still make this recipe. Swap in 1/3 cup of all-purpose flour for the cornmeal.Be careful not to overbake these cookies. The cookies are done when the edges are brown and the center is just set and still soft and pale. 13 minutes was just right for my oven, but since ovens vary, I urge you to keep an eye on the cookies as they bake.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 20 minutes minsCook Time 15 minutes mins1 hour chill time 1 hour hrTotal Time 1 hour hr 35 minutes mins
Course DessertCuisine American
Servings 2 dozen
Equipment¼ cup measure, or trigger ice cream scoopparchment paper2-4 Light aluminum cookie sheets
Ingredients US CustomaryMetric 1 cup all-purpose flour1/3 cup plain yellow cornmeal stone ground1/2 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon fine grain sea salt1 cup honey-roasted peanuts1 cup broken pretzel sticks or tiny twists or a combination of the two1 cup coarsely crushed graham crackers about 8 squares1 cup semisweet chocolate chips1/2 cup peanut butter morsels such as Reese’s1/3 cup quick cooking oats1 tablespoon coffee grounds1 cup unsalted butter at room temperature1 cup granulated sugar2/3 cup light brown sugar firmly packed1 large egg at room temperature1 teaspoon vanilla extract
Instructions In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.In a separate large bowl combine the peanuts, pretzels, graham crackers, peanut butter chips, oats, and coffee grounds. Stir to combine.In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, and brown sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract. Beat again until well combined.Add the flour mixture to the creamed butter mixture and beat until just combined on low speed. Scrape down the bowl as needed and beat again briefly.Pour in the mixture of add-ins and stir together on low speed until they are all well dispersed throughout the dough, about 15 seconds. Scrape down the bowl with a large rubber spatula to make sure there are no hidden pockets of plain batter. If you find some, incorporate them using a large rubber spatula.Line large cookie sheets with parchment paper (avoid using dark-coated cookie sheets; light aluminum works best here). Scoop dough by the level 1/4 cup measures and place them on the cookie sheets, well-spaced because these cookies spread. Top with additional chips, nuts, and pretzels, if desired. Chill the dough on the sheets in the refrigerator for 30 minutes.Preheat the oven to 375 F.Bake the cookies for 13-15 minutes, or until the edges are browned and the centers are just set yet still soft. The centers will look underbaked. Let the cookies stay on the pans until they are firm enough to transfer, 5-7 minutes. If cookies aren’t perfectly round when they come out of the oven, use a butter knife to gently push the edges into shape while they are still hot. Transfer the cookies to wire racks to cool completely.Store cookies airtight for up to 5 days. To freeze cookies, store double bagged freezer bags with the air removed for up to 2 months.
NotesUse the right pan: Light aluminum pans work best with this recipe, as dark-coated non-stick pans tend to make the edges of the dough spread.
Anything goes! Fritos, tortilla chips, cereal, nuts, dried fruit – you name it. The original Compost Cookie recipe has potato chips as an ingredient. If you plan to swap in potato chips, choose a thicker cut variety with ridges so they’ll stand up to being mixed into the cookie dough.
This recipe was adapted from Christina Tosi’s recipe from Milk Bar.
Keyword compost cookies, garbage cookies, ground coffee, kitchen sink cookies, midnight snack cookies, peanut butter morsels, semisweet chips
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in Recipes
Old Fashioned Peanut Butter Cake
ha scritto per te admin 7 Giugno 2023, 13:58
This Old Fashioned Peanut Butter Cake is a true southern favorite. Moist and flavorful, it’s topped with rich peanut butter glaze.
I served this cake at our Mother’s Day brunch this year. After the first bite, my mom immediately wanted to know where I got the recipe. It was familiar. No wonder – it’s one of those southern mainstays that makes the rounds in community and church cookbooks. I found it in the latter, although I had never heard of – or attended – the church that produced it. Someone must have gifted the book to me long ago.
The cake is loaded with peanut butter flavor but it’s not overwhelming. Yes – it’s rich. However, lighter than you might expect. My mother-in-law, who has food allergies was tempted enough to have just one bite. Her mother used to make this cake. When she tasted it and closed her eyes, I could see the flavor was a fond memory.
Peanut butter cake batter.
To get started, all of the dry ingredients go into a big bowl, including the sugar. In baking, sugar is considered a wet ingredient because it liquifies in the oven, but – we’ll call it dry here, just this once. Whisk everything together and set aside.
Next, put a whole cup of butter, water, and just 1/4 cup of creamy peanut butter into a saucepan. Stir and bring the mixture to a boil on the stove top. When the mixture boils, pour it into the flour mixture and combine it using a hand mixer. Low speed works best. Mix it until just combined and set aside.
Mix together egg, buttermilk, and vanilla extract in a large measuring cup, and then add it to the peanut butter batter. Beat until everything is well combined and consistent. The batter will be a little viscous and syrupy.
Bake until golden.
Pour the cake batter into a greased 13×9 inch pan and bake for 30-35 minutes. My cake took about 35 minutes. But you’ll know it’s done when the exterior is deep brown and a toothpick tester inserted near the center comes out clean.
Peanut butter fudge glaze.
Cool the cake for about 10 minutes before adding the glaze. And. Oh my goodness gracious. The glaze really tastes like peanut butter fudge. To make it, boil butter, peanut butter, and milk, on stove top. Then removed to cool slightly. Beat in powdered sugar and vanilla extract.
Because both cake and glaze are warm, the glaze spreads into a thin even layer on the cake. It’s the perfect amount of sweet.
Add some toppings – or don’t!
I served this cake without any extra toppings the first time I made it, but for this blog post I added some crushed peanut butter cookies (Nutter Butters). And a few honey roasted peanuts. It’s good both ways! If you decide to add some toppings, be sure to get those on there as soon as the glaze is poured because it sets up quickly!
It’s hard to believe this cake has only 1/4 cup of creamy peanut butter in the cake batter, and another 1/4 cup in the frosting. Yep, just 1/2 cup total peanut butter in the whole cake. This amount imparts bold flavor without making the cake heavy or too thick. It’s just so good, and it stays moist for days at room temperature. My husband’s favorite way to eat it is heated in the microwave and topped with vanilla ice cream. Which I had to try for myself, and I must say – it is really nice.
Related recipe: Peanut Butter Pie
Old Fashioned Peanut Butter Cake
Heather Baird
This peanut butter cake is a southern favorite. It has bold peanut butter flavor without being heavy or to sweet. The peanut butter glaze has just the right sweetness, and tastes like peanut butter fudge. I found this recipe in a church cookbook, with the author’s note: “I made this for a church get-together and had many requests for the recipe…so will you!” (So cute!)I added some crushed peanut butter cookies and honey roasted peanuts on top of this cake, but these toppings are optional. The cake is quite good without them. The cake is baked in a 13×9 inch dish; however, you can also bake it as a 15×10 inch sheet cake. See the recipe notes for these instructions.
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Prep Time 30 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr 10 minutes mins
Course DessertCuisine American
Servings 12
Equipment1 13×9 inch baking dish
Ingredients US CustomaryMetric Peanut butter cake2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon salt1 teaspoon baking soda1 cup unsalted butter1 cup water1/4 cup creamy peanut butter such as Jif2 eggs well beaten1/2 cup buttermilk1 teaspoon vanilla extractPeanut butter glaze1/2 cup unsalted butter1/4 cup creamy peanut butter such as Jif1/3 cup whole milk3 1/2 cups confectioners’ sugar 16 oz. box1 teaspoon vanilla extract8 Nutter Butter peanut butter cookies optional2 tablespoons honey roasted peanuts optional
Instructions Peanut butter cakePreheat the oven to 350°F. Coat a 13×9 inch pan with nonstick cooking spray.In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.Combine the butter, water, and peanut butter in a saucepan and place over medium-high heat. Stir occasionally and bring to a boil. When the mixture boils, pour it into the flour mixture. Beat together using a hand mixer on low speed until just combined.In a separate bowl or large liquid measure, whisk together the eggs, buttermilk, and vanilla extract. Pour the mixture into the peanut butter batter and mix with an electric hand mixer until smooth.Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is well browned and a toothpick tester inserted near the center comes out clean.Remove to a cooling rack and let the cake cool in the pan about 10 minutes. Meanwhile prepare the peanut butter glaze.Peanut butter glazeCombine the butter, peanut butter, and milk in a saucepan. Set over medium-high heat and cook until the mixture boils, stirring occasionally. When the mixture boils, remove it from the heat and mix in the confectioners’ sugar using an electric hand mixer. Beat until smooth and lump-free. Pour the glaze over the warm cake and spread evenly. Add toppings immediately, if using.Serve the cake warm or at room temperature. Cover leftovers with plastic wrap and store at room temperature. This cake stays moist for days after making it.
NotesToppings: If adding toppings to the cake, have them ready to hand right after pouring the glaze on the cake. The glaze sets quickly, and if you wait too long, the toppings won’t stick.
Sheet cake version: Use a 15×10 inch jelly roll pan in which to bake the cake batter. Reduce the bake time to 15-20 minutes. Glaze as directed. This version is sometimes called “Peanut Butter Texas Sheet Cake”. The cake is good baked both ways, but my family prefers the fluffier 13×9 inch version.
Keyword creamy peanut butter, old fashioned peanut butter cake, peanut butter cake batter, peanut butter glaze, peanut butter sheet cake
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in Recipes
Easy Lemon Pound Cake
ha scritto per te admin 2 Giugno 2023, 10:00
This Lemon Pound Cake recipe is rich, tangy, and bursting with the flavor of real fresh lemons. Topped with an easy lemon glaze whipped up with limoncello liqueur, this lemon cake is the ultimate summer treat.
If you love this recipe for homemade pound cake with a citrus twist, give my Orange Pound Cake a try, too!
Table of Contents
Moist Lemon Pound Cake With Lemon Glaze
My lemon pound cake is moist and tangy, with all the sweet flavors of a Starbucks lemon loaf, only better. This easy lemon cake recipe is swirled with homemade lemon curd throughout and bursting with the flavor of real lemon zest.
In true pound cake fashion, this cake is rich and dense, yet perfectly balanced with the brightness of the citrus. I top my moist lemon loaf with creamy limoncello glaze. It’s one of my favorite treats to enjoy in the afternoon with coffee or tea, or for dessert (and let’s be honest, sometimes both).
Why You’ll Love This Pound Cake Recipe
If you love lemon desserts as much as I do, prepare to be hooked by this luscious lemon pound cake! Here are just a few reasons to love it:
Homemade lemon curd. This pound cake is swirled with ribbons of my homemade lemon curd recipe throughout a soft, buttery lemon crumb. It’s surprisingly easy to make your own lemon curd from scratch!
Limoncello glaze. I make a super simple lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a delicious, adult twist with loads of sweet, lemony flavor. Of course, you can opt to make a lemon glaze sans alcohol if you prefer.
Perfect for brunch or dessert. This pound cake is versatile enough to make for a light afternoon treat, a sweet addition at brunch, or an easy dessert to take along to any occasion.
Why Is It Called Pound Cake?
Pound Cake dates back to the early 1700s and it’s named after how the recipe was originally made: with one pound each of flour, butter, sugar, and eggs. Traditionally, pound cakes are baked in either a loaf pan, like in this recipe, or in a bundt pan, like my 7UP Pound Cake.
People sometimes confuse pound cake with sponge cake. And it’s true, both recipes have many ingredients in common. One main difference is that sponge cakes call for whipping the eggs in the recipe separately, resulting in the cake’s “spongy” texture.
What You’ll Need
I buck tradition with this lemon pound cake recipe. Rather than add a full pound of each ingredient, I’ve adapted things a little, with awesome results (if I do say so myself). Below is a short overview of the ingredients you’ll need, with the full recipe details available in the recipe card.
Eggs: For structure and richness in the cake.
Milk: You can use whole milk or 2% milk in this recipe, either one is fine.
Sugar: For the most consistent results, use regular granulated sugar.
Lemon Zest: Fresh lemon zest is a must! You’ll get the best flavor from lemons when they’re in season.
Vanilla: Skip using imitation vanilla and use real vanilla extract. The flavor is so much better!
Oil: I add liquid coconut oil to my cake batter, though another type of oil, like vegetable oil, will also work. Adding oil in place of butter yields a lighter, more tender cake crumb.
Baking Powder and Salt: For leavening and to balance the sweetness.
Flour: I recommend using all-purpose flour.
Lemon Curd: I use my recipe for easy Homemade Lemon Curd and swirl it all throughout the pound cake. So dreamy! If you’re pressed for time, you can also use your favorite brand of store-bought lemon curd.
Powdered Sugar: You’ll whip together an easy glaze using powdered sugar, also called confectioner’s sugar, combined with lemon liqueur.
Limoncello: This is an Italian lemon liqueur made from lemon zest and sugar with a sweet, intense lemon flavor. You’ll find Limoncello in most liquor stores throughout the US. If you don’t have it or aren’t a fan, use a bit of fresh lemon juice and/or zest instead to amp up the lemon flavor in the glaze.
How to Make Lemon Pound Cake
While the oven preheats to 350ºF, grease and line your loaf pan. I recommend lining it with a piece of parchment paper cut to fit into the bottom of the pan, long enough so that the edges hang over each end. This makes it easy to lift the pound cake from the pan once it’s baked. Next, you’ll whip up the easy lemon pound cake batter:
Combine the Ingredients: First, whisk together the eggs, milk, sugar, lemon zest, and vanilla into a smooth batter. Next, stream in the coconut oil while continuing to whisk, followed by the baking powder and salt. Lastly, stir in your flour. It’s fine if your batter looks a bit lumpy, be careful that you don’t overmix!
Fill the Pan: Add about 3/4 of the cake batter to your prepared pan, drizzle the top with half of your lemon curd, and then add the remaining batter and another drizzle of curd. Take care that the curd doesn’t touch the edges of the pan, as the sugar will burn if it bakes against the hot sides.
Swirl and Bake: Use a butter knife to swirl the lemon curd lightly through the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then leave it to cool in the pan for 10 minutes. Afterward, lift the cake out of the pan and place it on a wire rack.
Prepare the Glaze: Make a quick lemon glaze by combining powdered sugar with a couple of spoonfuls of limoncello. Whisk until you reach a smooth consistency.
Glaze and Cool: Finally, pour the glaze over the pound cake while the cake is still slightly warm. Let the cake finish cooling before slicing and serving. See below for some of my favorite serving ideas.
Tips for the Best Pound Cake
Follow these final tips for the best homemade lemon pound cake:
You can make this pound cake in a bundt pan. Be sure to generously grease and flour the pan so that your lemon bundt cake pops out easily.
Use fresh lemon juice. I’m talking freshly squeezed. Don’t use bottled lemon juice as the flavor just won’t be the same. And while you’re at it, don’t skip the lemon zest!
Keep the curd away from the edges of the pan. I mention it earlier, but try your best to not let the lemon curd touch the sides of the pan when you’re swirling it in. This way the sugars won’t burn.
If the lemon glaze for your pound cake is too thin, whisk in additional powdered sugar a little at a time to thicken it. If it’s too thick, add more Limoncello to get it to a pourable consistency.
Pound cake is meant to be a little dense. However, it shouldn’t be dry or heavy. If your pound cake is dry, this could be the result of overbaking, or because you added too much flour.
On that note, make sure to measure the ingredients correctly. If you don’t have a kitchen scale, I recommend the spoon-and-sweep method where you spoon ingredients like flour into your measuring cup and use the back of a knife to level it off.
Variation Ideas
Looking to change things up with your lemon pound cake? Try these easy recipe variations:
Substitute the Lemon Curd: If you’re looking to substitute the lemon curd in this recipe, try lemon pie filling or lemon marmalade instead.
Different Fruit Preserves: You can also replace the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
Add Berries: For even more summery vibes, add fresh seasonal blueberries for an easy lemon blueberry pound cake. Tossing your berries in flour before folding them into the batter will help to keep them from settling at the bottom of the cake.
Add Poppy Seeds: Stir in poppy seeds for a variation of my Lemon Poppy Seed Pound Cake.
Skip the Glaze: If you’d prefer to leave your pound cake unglazed, you can always dust the top with powdered sugar instead.
Serving Suggestions
This is a fun and easy cake recipe to make for brunch or as a light dessert. We’ll enjoy a slice of zesty lemon pound cake in the summertime with a scoop of vanilla ice cream. So delicious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the perfect summer dessert to bring to Fourth of July BBQs and picnics.
Serve your lemon pound cake for Easter brunch alongside other homemade treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and simply tuck into a slice while passing through the kitchen. It’s really the best dessert for any occasion!
How to Store Lemon Pound Cake
Keep your lemon pound cake airtight at room temperature for up to 4 days. Pound cake has a tendency to dry out when stored in the fridge.
Can I Freeze Pound Cake?
Yes, once the glazed cake is completely cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You can freeze this cake whole or in easy grab-and-go slices. Freeze it for up to 3 months, and defrost the cake at room temperature before serving.
More Lemon Desserts to Try
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Lemon Pound Cake
Author: Shelly
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Cake
Method: Oven
Cuisine: American
Description
This fluffy Lemon Pound Cake recipe is filled with fresh lemon flavor and ribbons of tangy lemon curd. Topped with a sweet lemon glaze made with limoncello liqueur!
Ingredients
Scale
1x2x3x
2 large eggs
3/4 cup milk
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup coconut oil, in liquid state
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
1/2 cup lemon curd
Limoncello Glaze
1 cup powdered sugar
3 tablespoons Limoncello (or fresh lemon juice)
Instructions
Lemon Pound Cake: Preheat your oven to 350°F/175°C
Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
Slowly stream in the coconut oil, whisking consistently until combined.
Add in the baking powder and salt and whisk until combined.
Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
Spread 3/4 of the batter into the prepared pan. Drizzle 1/2 of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it’s exposed to the edge of the pan.
Using a butter knife swirl the curd into the batter.
Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
Limoncello Glaze: To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
Allow the glaze to set before slicing.
Keywords: lemon pound cake, lemon pound cake recipe, lemon cake recipe
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The Best Strawberry Recipes
ha scritto per te admin 19 Maggio 2023, 11:13
Make the most of your seasonal strawberry haul with The Best Summer Strawberry Recipes! I’ve rounded up my favorite strawberry desserts and sweet summer recipes that I can’t wait for you to try.
Hunting for more easy dessert ideas featuring summer’s best ingredients? Check out my Best Lemon Desserts, next!
Table of Contents
22 Strawberry Desserts to Make This Summer
Are you ready? Because I’m about to sweeten up your summer! It’s strawberry season, and that means strawberry desserts. I’m slowly finding ways to work fresh, flavorful strawberries into all my baking these days. Zero regrets! Naturally, I’ve rounded up some of my favorite summer strawberry recipes to inspire you to do the same.
These summer desserts are loaded with enough strawberries to make any berry lover swoon. From strawberry cakes to cool and creamy frozen treats, pies, strawberry shortcake, and more delicious recipes, there are so many ways to transform seasonal strawberries into the BEST desserts. These recipes have you covered from Memorial Day until Labor Day, all summer long.
I’ve also thrown in some of my best tips for choosing the ripest strawberries when they’re in season, how to store them, and even how to freeze them!
Why You’ll Love These Strawberry Recipes
In case you couldn’t tell, I’m berry excited about the strawberry season. Here’s why you’ll love these recipes:
Easy to make. Who doesn’t love a dessert that tastes amazing, that’s also stress-free? These strawberry recipes keep it simple while oozing fresh summer flavors in every bite.
Vibrant flavors. The ripest strawberries bring all sorts of delicious sweetness and freshness to these easy dessert ideas. Not to mention a pop of rosy color!
Perfect for summer. Strawberries are a surefire sign that summer is here. Take these desserts along with you to cookouts, parties, or make them just because. These are the perfect recipes to satisfy your sweet tooth all season long.
When Are Strawberries in Season?
So, what are the best months for strawberries? For most of the US, strawberries are in peak season from mid-May to early June. This of course can vary a bit depending on which part of the country you’re in. As soon as berry season arrives, you best believe I’m first in line at my local farm stall.
How to Pick Strawberries at the Store
Get in, we’re going strawberry shopping! But how do you know if you’re picking the right berries? Below are my tips for choosing the very best strawberries:
Color and Plumpness: Look for bright, plump berries that are red from top to bottom. Unlike some other fruits, strawberries don’t ripen after they’re picked. If the strawberries have a lot of yellow and green shading, they’ll stay that way and won’t be as sweet. And if the berries look dry or shriveled at all, give them a pass.
Leaves: Fresh green leaves = fresh strawberries. Dry, wilted leaves indicate that the berries were picked a while ago.
Signs of Mold: It probably goes without saying, but if any of the strawberries are moldy, it’s best to pick another box. Mold means that the berries are going bad, even if some of them aren’t spoiled just yet.
How to Store and Freeze Fresh Strawberries
Now that you’ve selected the best strawberries of the bunch, make sure you store them properly. It’s easy to do:
Store: Store your strawberries in the fridge until you’re ready to wash and eat them. It’s best to leave strawberries whole and unwashed when you store them so that they aren’t exposed to moisture. To prolong the life of your fresh strawberries, store them in a single layer inside an airtight container lined with a paper towel. Properly stored strawberries can last in the fridge for a week (or sometimes longer).
Freeze: Fresh strawberries can be frozen either whole or chopped. Before you freeze your berries, remove the stems, then flash-freeze the berries on a baking sheet. Once solid, transfer the frozen berries to a freezer bag or airtight container. They’ll stay fresh for up to 6 months. Frozen strawberries are perfect to use in everything from smoothies to pies.
Wash: Place your fresh berries into a colander and give them a good rinse under cold water before you eat them.
My Favorite Strawberry Recipes
Below you’ll find all my best, brightest strawberry desserts and flavorful, summery treats made with my favorite berry.
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Strawberry Sheet Cake
We’re kicking things off with this soft and moist strawberry cake that’s made for feeding a crowd. This is an easy sheet cake recipe made totally from scratch, right down to the creamy icing.
Krispie Treat Ice Cream Pie
This refreshing strawberry ice cream pie is what summer dreams are made of. Cool and creamy like an ice cream cake, set inside a crunchy Rice Krispie treat crust and topped with fluffy whipped cream.
Matcha Cake With Strawberry Frosting
This soft and buttery matcha cake is smothered in rich and creamy homemade strawberry frosting. It’s the perfect combination of earthy green tea flavors and bright, fruity strawberries.
Strawberry Lemon Icebox Pie
This easy icebox pie recipe made with fresh strawberries and lemon is my go-to make ahead dessert for summer BBQs, and then some. It’s the ultimate no-bake dessert that’s absolutely bursting with citrus and berry flavors.
Fresh Strawberry Bread
You can use fresh or frozen strawberries to make this easy strawberry bread, but it’s one of my favorite recipes to make when strawberries are in season! This quick bread recipe is tender and moist, with bright pops of berries throughout, drizzled with sweet strawberry cream cheese icing.
Strawberry Brownies
These strawberry brownies have all the flavor of a chocolate-covered strawberry wrapped up in a delicious dessert bar! Made from fudgy brownies covered in a thick layer of strawberry frosting, finished off with rich homemade chocolate ganache.
Strawberry Pound Cake
Bake your fresh strawberries right into this moist strawberry pound cake! This is the perfect summer twist on a classic bundt cake recipe. Bring this pound cake along to BBQs, picnics, and parties. It’s guaranteed to disappear!
Chocolate Covered Strawberry Cheesecake
Imagine that your favorite creamy cheesecake married a chocolate covered strawberry. You’ll get this classic cheesecake topped with vanilla mousse, fresh strawberries, and a generous drizzle of melted chocolate. It’s a love for the ages!
Easy Strawberry Syrup
Make your own homemade strawberry syrup that rivals anything you’ll find in your favorite ice cream parlor! I’ll never run out of summer desserts to drizzle with sweet strawberry sauce.
Strawberry Buttermilk Muffins
Tangy buttermilk and fresh strawberries are a match made in baking heaven. Whip up a batch of these easy strawberry muffins and enjoy them for breakfast or dessert.
Strawberry Shortbread Bars
These shortbread bars are my lazy girl’s version of a thumbprint cookie, filled with ribbons of sweet strawberry jam. These cookie bars taste even better when I get my hands on fresh strawberry jam from my local famer’s market.
Strawberry Pop Tart Cake
This cake is a strawberry Pop Tart extravaganza, and you’re all invited. It’s made with layers of moist vanilla cake filled with strawberry jam, smothered with frosting and loaded up with real Pop Tarts!
Strawberry Buckle
This skillet strawberry buckle recipe is tender and rich on the inside, crisp on the outside, topped with a buttery crumble. It’s an easy variation of a coffee cake that’s ultra-moist and bursting with fresh summer strawberries.
Berry Crisp
I’ll make this berry crisp with any berry, but strawberries are a must when in season! It’s the perfect easy dessert to bring to summer BBQs and it’s always the first to vanish from the baking dish. Enjoy a scoop with strawberry ice cream!
Strawberry Sweet Cream Rolls
These sweet cream rolls are a strawberries-and-cream spin on ooey-gooey sticky buns. They’re made from buttery pastry rolled up around strawberry cream cheese, amped up with real strawberries. It’s the ultimate breakfast treat smothered in sweet vanilla glaze!
Pound Cake Trifle
This easy yet impressive pound cake trifle recipe is the perfect dessert to make in berry season. It’s giving red, white, and blue dessert vibes for the 4th of July, don’t you think? The freshest, ripest strawberries are a must!
Chocolate Dipped Strawberry Cheesecake Sandwiches
These strawberry cheesecake sandwiches are an easy treat to whip up, no baking needed! I make these with strawberry cream cheese smeared between two crunchy graham crackers with strawberry preserves, then dip the whole thing in chocolate (because, why not?).
Roasted Strawberry Buttercream
Roasting fresh ripe strawberry slices takes their sweet flavors to a whole ‘nother level. Then it’s just a matter of blending them up and combining the puree with butter and powdered sugar for the ultimate strawberry buttercream frosting!
Company Strawberry Shortcake
I couldn’t have a list of strawberry desserts without including my mom’s retro company strawberry shortcake. This recipe is perfect for feeding a hungry crowd at your neighborhood cookout. Who can resist tender shortcake topped with fluffy whipped cream and strawberries? No one.
Berry Slab Pie
This summer berry slab pie is packed with a juicy medley of seasonal strawberries, raspberries, and blueberries for the ultimate sunshine-filled slice. Serve it with a scoop of vanilla ice cream that melts over the buttery crust. You won’t be disappointed.
Angel Food Cake with Wine Soaked Berries
I think maybe the only thing better than fresh, ripe strawberries is fresh strawberries soaked in my favorite white wine! Serve them as the topping for this light and fluffy angel food cake (and don’t forget the whipped cream).
Berry Ambrosia Salad
Whenever I bring home a berry haul, one of the first things I’ll make is this ambrosia salad. This recipe combines juicy strawberries, blackberries, and blueberries with a creamy dressing, coconut, and marshmallows for a fresh take on a classic fruit salad.
Looking for even more summer desserts and seasonal recipes? Find tons of ideas using my recipe finder!
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