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    7 Lemon Poppy Seed Recipes to Bake Now

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    Step into a world of zesty delight with our collection of lemon poppy seed recipes. From cakes and cookies to bread and scones, enjoy these endlessly snackable creations. 

    We used the reverse creaming method to create a cake batter that bakes up nice and level with a delicate crumb to absorb every drop of the lemon curd between its layers.

    These soft, cake-like cookies stay moist for days thanks to a buttery dough that’s enriched with creamy ricotta cheese. Refrigerating the dough firms it up for easier scooping.

    Using candied fruits to decorate is a simple, easy way to elevate the look of your cakes as well as add another layer of texture in every bite.

    Poppy seeds are the traditional filling of these cookies, which are associated with the Jewish holiday Purim. The name refers to the villain of the Purim story, Haman.

    The delicate crunch of the streusel topping gives way to an aromatic, soft crumb. With added texture from the poppy seeds, you won’t be able to get enough of this Lemon-Poppy Seed Streusel Bread loaf. It’s great for breakfast, brunch, dessert, or an anytime treat.

    This Lemon Poppy Seed Coffee Cake is summer’s sweetest wake-up call. Buttermilk in the batter gives this one-layer wonder a cakey crumb that contrasts beautifully with the crunchy streusel topping.  LEGGI TUTTO

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      Lemon-Poppy Seed Streusel Bread

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      The delicate crunch of the streusel topping gives way to an aromatic, soft crumb. With added texture from the poppy seeds, you won’t be able to get enough of this Lemon-Poppy Seed Streusel Bread loaf. It’s great for breakfast, brunch, dessert, or an anytime treat.

      Lemon-Poppy Seed Streusel Bread

      Makes 1 (8½x4½-inch) loaf

      Streusel:¼ cup (31 grams) all-purpose flour2 teaspoons (8 grams) granulated sugar1 teaspoon (3 grams) poppy seeds1½ tablespoons (21 grams) cold unsalted butterBatter:1¼ cups (250 grams) granulated sugar3 tablespoons (9 grams) lemon zest½ cup (113 grams) unsalted butter, softened3 large eggs (150 grams), room temperature½ teaspoon (2 grams) vanilla extract2¼ cups (281 grams) all-purpose flour1½ tablespoons (13.5 grams) poppy seeds2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) whole buttermilk, room temperature2 tablespoons (30 grams) fresh lemon juice

      For streusel: In a medium bowl, whisk together flour, sugar, and poppy seeds. Using a pastry cutter or 2 forks, cut in cold butter until incorporated and mixture is crumbly. Refrigerate until ready to use, at least 30 minutes.Preheat oven to 375°F (190°C). Spray an 8½x4½- inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.For batter: In the bowl of a stand mixer, whisk together sugar and lemon zest by hand until sugar is fragrant. Add butter; using the paddle attachment, beat at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. In a small bowl, whisk together buttermilk and lemon juice. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter to settle batter. Top batter with streusel.Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake until a wooden pick inserted in center comes out with a few moist crumbs and an instant-read thermometer inserted in center registers at least 205°F (96°C), 50 to 55 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Our 12 Best Bakes for Easter Weekend

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      Easter weekend is almost upon us and we’re egg-cited to share 12 marvelous bakes perfect for any gathering. Whether you’re gearing up to host a lavish Easter feast, searching for a standout recipe to impress your family, or simply eager to try something new, we’ve got you covered. These bakes are guaranteed to steal the spotlight at any celebration, be it brunch, lunch, dinner, or even a simple snack time. With flavors that sing of spring and festive touches like colorful mini eggs, get ready to discover a new recipe that will become a cherished tradition in your holiday lineup for years to come.

      There’s no reinventing the lemon meringue pie, so why not reimagine it—as Lemon Meringue Nests? Taking flavor cues from its classic inspiration, this recipe puts delicate, crunchy meringue in the spotlight with a sweet-tart lemon curd centerpiece.

      Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist.

      If you love lemon bars, you will LOVE this Meyer Lemon-Olive Oil Coffee Cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.

      With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.

      Simple, elegant, and a touch whimsical, this Almond Bundt Cake with Coconut Glaze was made with Easter in mind. Nordic Ware’s 6 Cup Heritage Bundt Pan lends a mesmerizing swirl to this sour cream pound cake, forming the perfect canvas for our rich Coconut Glaze. Plus, the pan’s 6-cup capacity also offers a perfect portion of cake for a cozy family dinner. Finish the cake off with toasted coconut and candied chocolate eggs to make a centerpiece-worthy Easter egg nest.

      With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.

      This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet coconut flakes, complemented by a swooping layer of whipped cream on top. 

      Triple your berry intake in the morning with these richly frosted buns. Slathered with Strawberry Cream Cheese Frosting and packed with poppy seeds and Strawberry Cream Cheese, these Strawberry Poppy Seed Buns are the splurge that you—and your strawberries—deserve.

      Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

      A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.

      A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.

      This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this chocolate twist on the hot cross bun gives a whole new meaning to the word “irresistible.” LEGGI TUTTO

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      10 Sweet Treats to Bake for Spring

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      March 19th marks the official first day of spring in the U.S., and we’re welcoming in the new season with 10 spring-inspired bakes that will brighten any day. From the zing of lemon to the burst of fresh berries, each recipe is crafted to infuse your kitchen with the vibrant essence of spring. So, grab your apron and embark on a flavorful journey that promises to bring the joys of the new season, no matter what the weather outside may hold.

      Sticky-sweet strawberry filling is smeared, rolled, and twisted into a buttery brioche dough, and a final sprinkling of pearl sugar offers an element of elegant crunch to this loaf.

      With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.

      Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

      By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.

      These party-perfect bars are creamy, crumbly, and crispy all at once. For the best results, we suggest refrigerating overnight. But if you’re in a hurry, you can cut that time down to at least 1 hour before serving.

      A tender almond cake speckled with earthy poppy seeds and a strawberry-dappled top dusted with confectioners’ sugar, this simple yet chic one-layer stunner embodies the flavors of spring. We call it “a counter cake” because you’ll want to keep it on your counter all season long as a sweet treat for impromptu guests (and yourself).

      Inspired by the busy bees of spring, we paired chopped honeycomb and orange blossom water to create a delicate floral and honey scone. Crowned with golden honeycomb chunks and a generous drizzle of white chocolate, these baked goods offer a surprising flavor combination you didn’t know you needed until now.

      Cheesecake is a dessert for all seasons, but this one is geared directly toward spring. We traded the traditional graham cracker crust for a spicy gingersnap crumb base that complements a sunny citrus cheesecake filling. But the coup de grâce is the bright and beautiful blueberry topping, a glistening crown that offers jammy berries in every bite.

      Combining a double-dose of zippy lemon flavor in both the cookie and the glaze tastes like spring baking at it’s finest. Add the crunchy finish of sweet sparkling sugar and you’ve got one knockout cookie. LEGGI TUTTO

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      Lemon Raspberry Cheesecake

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      This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

      This layered cheesecake has been in development for a long time – more than a year, actually! It’s inspired by Cheesecake Factory’s Lemon Cream Cheesecake, but it’s not an exact copycat recipe (like this one, for example). The flavors are much the same as the inspiration cake, but it’s pared down in size and more manageable for the home baker. I’ve made three different versions of it, and had even teased one iteration ‘coming soon’ on Instagram stories months ago. However, after a little more scrutinizing, I decided it still wasn’t exactly right. The first version was too tart. The second one was too tall to fit in a standard 9×3-inch springform pan. It’s like they say, third time’s a charm!
      Yes – at long last! I’m ready to share this Lemon Raspberry Cheesecake just in time for spring holidays and warm weather. It isn’t hard to make, but it does take some time to put together. Start a couple of days ahead, because the cheesecake layer needs to chill overnight. And then the assembled cake also needs to chill overnight. So the most time-consuming part is the hands-off, waiting around!

      This cheesecake-cake is made of one vanilla cake layer, raspberry coulis-dipped lady fingers, zesty lemon cheesecake, and lemon whipped cream. The recipe is designed to have leftover raspberry-coulis, which should be served in a pitcher for drizzling on each cheesecake slice.

      Make the Raspberry Coulis
      Mix together 12 oz. raspberries (fresh or frozen and thawed) and granulated sugar. Cook for 2 minutes in the microwave and stir until the sugar is melted. You can also do this on the stove top. When the sugar is melted, let it cool slightly, then transfer it to a food processor or blender. Process until the mixture is pureed. There will be seeds visible in the mixture.
      Next, pour the mixture through a sieve. Use the back of a spatula to press the pulp through the screen, leaving only the seeds behind. And just like that, you’ve just made raspberry coulis! Cover the bowl with plastic wrap and store in the refrigerator for later use.

      Make the Vanilla Cake Layer
      This layered cheesecake starts with a vanilla cake layer. Mix all of the ingredients up in a bowl with a hand mixer. Grease and flour your most reliable 9-inch springform pan with high sides (at least 3″ tall). Why? Because we’ll be using the same springform pan to bake and assemble the layers. Pour the batter into the springform pan and bake for about 18 minutes. At the end you should have a tender cake layer that requires no leveling. It bakes up perfectly flat and that’s just what we need.
      Allow it to cool completely an then cover it in plastic wrap and store in the refrigerator until needed. This will firm the crumb and it will be easier to handle.

      Make the Lemon Cheesecake Layer
      Wash the springform pan you used to bake the cake in and line the bottom with a parchment paper round. Mix up the crustless cheesecake ingredients (which includes tangy lemon zest- yum!) and pour the batter into the springform pan. Place a pan of hot water on the bottom rack of the oven and place the cheesecake on the center rack above it. This steams the cheesecake as it cooks. And helps it develop a smooth surface. I like this technique because it’s a little less messy that immersing the pan directly into a water bath.
      After an hour or so, when the timer sounds, prop open the oven door with a wooden spoon and let the cheesecake stay in the oven while it cools. This will prevent the cheesecake from having high edges with a deeply sunken center. After another hour, remove it from the oven. Refrigerate the cheesecake overnight. Then remove it from the pan and onto a plate; cover and keep refrigerated.

      Assemble the Layers
      In the same springform pan (once again!) begin assembly. Place the vanilla cake layer in the bottom of the pan. Remember that raspberry coulis? Grab a package of crisp lady fingers, and dip each one into the coulis. Then, line them up over the cake. You may have to trim some of the cookies to cover the entire cake. You can see how I arrange them in the video before the recipe card a little further down.

      Add the lemon cheesecake layer. Turn it upside down over the lady fingers and gently press down. Then, cover and refrigerate the entire thing overnight. This gives the lady fingers a chance to soften and become cake-like. Like I said before, this cheesecake isn’t complicated, but it does take some time.

      Lemon Cream Topping
      This Lemon Raspberry Cheesecake has a double dose of lemon, thanks to the lemon cream topping. After the cheesecake has chilled overnight, gently press the cheesecake layer down evenly with a flat hand. This will compress the lady finger layer slightly and make room in the pan for the lemon cream layer.
      Combine heavy cream and sugar in a mixer fitted with a whip attachment, and beat until soft peaks form. Add just a kiss of lemon extract, and beat in some bloomed and melted unflavored gelatin. This stabilizes the whipped cream and gives it a mousse-like texture which slices cleanly. Spread the whipped lemon cream over the cheesecake and refrigerate for one hour.

      After the cheesecake is chilled, remove the springform collar and transfer to a cake plate or stand. All that’s left? Scatter a few fresh raspberries on top and a couple of lemon slices, if you like. I added a few ribbons of lemon zest as well.

      Transfer the leftover coulis to a small pitcher and serve it alongside the cheesecake. An extra drizzle makes it so nice!
      I think this is a wonderful dessert to welcome the spring season. And it will also be a much appreciated cold and creamy treat throughout summer months, too. Enjoy!

      Related recipe: Chocolate-Raspberry Bavarian Torte

      Lemon Raspberry Cheesecake

      Heather Baird

      This layered confection stars with a base of vanilla cake and raspberry coulis-dipped lady fingers. It’ stopped with a tangy lemon cheesecake layer, followed by a fluffy lemon whipped cream topping. The flavors and some components of this cake are inspired by The Cheesecake Factory’s famous Lemon Raspberry Cream Cheesecake.Begin this cake 2 days ahead of serving, as the lemon cheesecake layer by itself needs to firm overnight. The assembled cheesecake will also benefit from an overnight chill.

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      Prep Time 45 minutes minsCook Time 1 hour hr 25 minutes minsChill overnight twice, 48 hours 2 days dTotal Time 2 days d 2 hours hrs 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment9×3-inch springform pan
      Ingredients  Raspberry coulis12 oz. frozen raspberries thawed3/4 cup granulated sugarVanilla cake layer1/2 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla extract3 tablespoons vegetable oil2/3 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon salt1/4 cup whole milkLemon cheesecake16 oz. cream cheese at room temperature1/2 cup granulated sugar1/4 cup heavy cream2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon grated lemon zest1 teaspoon lemon extract5 drops yellow food color optional3 large eggs at room temperatureAssembly and lemon cream topping12 crisp lady fingers1 tablespoon cold water1 teaspoon unflavored powdered gelatin1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon lemon extractAdditional toppingsFresh raspberriesLemon slicesLemon zest ribbons
      Instructions Raspberry coulisCombine the berries and sugar in a microwave-safe bowl. Cook at 100% power in the microwave for 2 minutes. Stir well until the sugar is completely melted. You may also do this in a saucepan on the stove top. Allow the mixture to cool slightly. At this stage, give the cooked mixture a taste-test. If it is very tart, add up to 1/4 cup of sugar and cook again. (Berries vary in sweetness.)Place the mixture in the bowl of a food processor or the pitcher of a blender. Puree until smooth. Pass the mixture through a fine mesh sieve into a bowl; discard the seeds and solids.Cover the bowl with plastic wrap and store in the refrigerator until ready to use.Vanilla cake layerPreheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.Beat the sugar, egg, vanilla, and oil in a large bowl using an electric mixer on medium-high speed. In a small bowl, whisk together the flour, baking powder, and salt. Beat in half of the flour mixture into the wet ingredients.Add all of the milk and mix until combined. Add the remaining flour and beat until incorporated. Pour the batter into the prepared pan and bake for 18 minutes or until a toothpick tester inserted near the center comes out clean. Cool in the pan 5 minutes. Turn out onto a wire rack to cool completely.When the cake is completely cool, cover it with plastic wrap and refrigerate until ready to use.Lemon CheesecakePreheat the oven to 325°F. Set a 9×13-inch pan filled half full of water on the bottom rack of your oven.Grease and line the same springform pan used for the cake layer; set aside.In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, lemon extract, and food color if using. Add the eggs; beat on low speed until well combined.Pour the batter into the prepared pan and place on the middle rack of the oven above the pan of water. Bake for 65 minutes. When the timer sounds, turn the oven off and prop open the oven door with a wooden spoon. Let the cheesecake stand in the oven for an hour. Remove the cheesecake in the pan to a wire rack to cool completely, then cover and refrigerate in the pan overnight.Assembly and lemon cream toppingRemove the springform collar and carefully transfer the cheesecake to a plate; do not remove the parchment paper. Keep refrigerated.Wash and dry the springform pan. Place the vanilla cake layer in the springform pan. Quickly dip each lady finger in the raspberry coulis, and cover the vanilla cake with the cookies (see video for technique). You may have to trim the lady fingers to evenly cover all of the cake. Reserve the leftover coulis in a small pitcher for serving with slices of cheesecake.Carefully transfer the cheesecake layer, upside-down (parchment bottom-up) onto the layer of lady fingers. Press down gently then remove the parchment paper round from the cheesecake. Cover with plastic wrap and refrigerate overnight.The next day, with the pan still covered in plastic wrap, gently press the cheesecake down to slightly compress the lady fingers layer (it will have softened) and to make room for the lemon cream topping.For the lemon cream topping, place the cold water in a small microwave-safe condiment cup and sprinkle the gelatin evenly over the surface. Let stand until the gelatin is bloomed.Whip the heavy cream in a large bowl of an electric mixer until slightly thickened, and then gradually add in the granulated sugar. When soft peaks form, beat in the lemon extract.Microwave the gelatin for 10 seconds, or until liquid. While beating the cream, pour in the gelatin. Whip until stiff peaks form. Immediately top the cheesecake with the cream. Refrigerate for one hour.Remove the collar from the springform pan and transfer the cake to a cake stand or serving plate. Top with fresh berries, lemon slices, and lemon zest ribbons, if desired.Store the cheesecake covered in plastic wrap in the refrigerator. Serve slices of cheesecake with an additional drizzle of raspberry coulis.
      NotesWhat to expect: This cheesecake has bright, fresh flavors with citrus and raspberries. It has tart-tangy elements that are well balanced with sweet, creamy elements. It is reminiscent of The Cheesecake Factory’s Lemon Raspberry Cream Cheesecake.
      Fresh or frozen: Use fresh or frozen raspberries for the coulis. 
      Spread out the work: As I’ve mentioned in the post, this cheesecake is not difficult to make. But it requires a lot of hands-off time and overnight chilling. Make the cake layer, coulis, and the cheesecake layer on the first day. Then assemble the cake, lady fingers, and cheesecake the second day. On the day of serving, top with the lemon cream and decorate.
      Extra coulis: If you’re serving this cheesecake buffet-style to a crowd, you may want to double the coulis recipe. Having extra will allow guests to have a little drizzle or more to taste.
      Gelatin: You may omit adding the bloomed and melted gelatin to the lemon cream if you prefer. The gelatin stabilizes the whipped cream and makes it more mousse-like. Without the gelatin added, it will just be lemon whipped cream (but still tasty!).

      Keyword cheesecake cake, freeze dried raspberries, fresh lemon, lemon cheesecake filling, Lemon cream cheesecake, lemon juice, lemon raspberry cheesecake, lemon zest, raspberry coulis, spring dessert, springform pan, stabilized whipped cream, The Cheesecake Factory Copycat Cheesecake, vanilla cake

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      Easy Lemon Pound Cake

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      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

      Print

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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

      Want To Save This Recipe?Find more recipes like this: LEGGI TUTTO

    • in Recipes

      Lemon Curd Recipe

      ha scritto per te

      My Lemon Curd is a delicious homemade recipe that consists of lemon juice, lemon zest, eggs, sugar and butter. Perfect to use in baked goods, as well as a spread on biscuits or pancakes! 

      Table of Contents

      My Homemade Lemon Curd Recipe Is Easy And Delicious!
      If there’s one thing that can brighten up any dessert or breakfast spread, it’s the tangy citrus sweetness of homemade lemon curd. With its silky texture and vibrant flavor, lemon curd is a versatile treat that can be used as a filling for cakes, a topping for pancakes, a spread for scones, or simply enjoyed on its own by the spoonful…which I am definitely guilty of!
      I love a lemon recipe, which is tough in my house, because I am the only one. I have tons of lemon recipes here on my site that I adore, but have to share with friends and family just to get them out of my house…otherwise I’ll eat them all! Regardless of that I won’t ever stop making them because I know you love them too! SO today we’re making Homemade Lemon Curd, and I’ve learned some tips and tricks that I’m excited to share with you.
      What Is Lemon Curd?
      It is a creamy, citrus-based sweet spread or filling. Think of it a lot like a jam or jelly, but perfectly smooth, almost like the filling of a lemon meringue pie. The process of making lemon curd involves cooking the lemon juice, zest, sugar, and eggs together until thickened to create a luscious and velvety consistency. The addition of butter make sit rich and silky, make it a true sweet treat. How you use is it totally up to you, but I especially love spreading it in cakes along with buttercream. The two paired together is outrageous. 
      Only 5 Ingredients Needed!
      The ingredient list is simple: lemons, granulated sugar, unsalted butter, eggs, and salt. Beyond fresh lemons you most likely have all the other ingredients in your kitchen right now! And don’t skip using fresh lemon juice…the bottled juice is fine in a pinch for recipes, but fresh is best for this recipe. 
      TIP: Make sure all your ingredients are at room temperature! Everything will thicken up smoother and nicer with room temperature butter, eggs, and lemon juice!

      Special Tools:
      There is nothing out of the ordinary needed for to make this recipe, but having the proper equipment is always a key to success. Nothing on this list is necessary to make this recipe, they are all just helpful tools!

      Zester. A zester is a very common kitchen tool, and if you don’t have one, I highly recommend it. They are inexpensive and perfect for grating zest from citrus fruits as well as Parmesan cheese! If you don’t have one, use any fine grater you have. 
      Lemon Squeezer. This is TOTALLY optional, but I will say that once i bought one I can’t imagine not having it. I use my squeezer WAY more than I thought I would. It makes squeezing lemons/limes/small oranges SO easy and gets out way more juice from the fruit than I ever got out by hand. Plus is catches all the seeds!
      Ceramic coated, or porcelain heavy bottomed saucepan or Dutch Oven. I recommend (if possible) not using a metal saucepan for lemon curd. You can and it will be fine…I do from time to time (as you see in my pictures). But using a metal pan can sometimes give your lemon curd a metallic flavor as the citrus reacts to the metal. I’ll hit on this a little later, but it’s just a tip to note. 
      Silicone whisk. Like I said above, metal can react with the citrus, so use a silicone whisk if you have one. 
      Strainer. If you want impossibly smooth lemon curd, go ahead and strain it!

      How to Make Lemon Curd:
      Prep: In a small saucepan/Dutch oven over medium heat, whisk your eggs, sugar, salt, and lemon juice together until combined.

      Cook: Add in the butter and lemon juice and cook the mixture at medium-low heat until it’s thickened. You will need to whisk it consistently, so don’t leave it alone! This step will take 10-ish minutes. But you will know when it starts to thicken, and an easy test is to see if the curd coats the back of a spoon, a lot like syrup would.  If not cook a little longer.

      Chill: Transfer the curd to a small glass bowl. If you are choosing to strain it, this is when you would do that. Allow the curd to cool at room temperature for 15 minutes or so, and then press a piece of plastic wrap gently into the top and pop it into the fridge until completely chilled. The custard texture will continue to thicken as it chills.

      Why Does My Lemon Curd Taste Metallic?
      The use of uncoated aluminum cookware/utensils is probably the culprit. Lemon juice is highly acidic and can react with uncoated aluminum cookware, leading to a metallic taste in the lemon curd. To avoid this, use cookware that is coated or made of non-reactive materials, for example a silicone whisk and a ceramic coated Dutch oven are easy alternatives. 
      TIP: If you don’t have a ceramic coated pot you can use a double boiler. Place a heat-safe glass bowl on top of a bowl of simmering water and whisk until thickened.
      What to Do If Your Curd Won’t Thicken 
      If you’re lemon curd isn’t thickening, there are a few reasons that are possible:

      Not enough cooking time. Continue cooking and whisking the lemon curd…it will eventually thicken!
      The ratio of eggs, sugar, butter, and lemon juice in the recipe is crucial for the proper thickening of lemon curd. We have all mis-measured in the past, even when you think you are being the most careful…just double check you didn’t use extra large eggs, or too much juice!
      The heat is too high or too low: Cooking lemon curd at too high or too low heat can affect its thickening. If the heat is too high, the eggs can scramble too quickly, resulting in a curd that won’t thicken properly. If the heat is too low, the curd may take longer to thicken or not thicken at all. Make sure to cook the lemon curd over low to medium heat as per the recipe instructions.

      Why Strain Your Lemon Curd?
      This is an optional step that helps ensure a smooth and velvety texture, free of any lumps or bits of cooked egg. Here’s how:

      Place a fine mesh sieve or strainer over a glass bowl. 
      Once your lemon curd is cooked and thickened, remove it from the heat and carefully pour it through the strainer. Any lumps or bits of zest will catch in the strainer. 
      Discard any bits the strainer caught!

      Ways to Use Lemon Curd:

      As a Spread: It is commonly used as a spread on toast, English muffins, scones, biscuits, or pancakes. For breakfast try mixing it into yogurt, on French Toast, or as a filling in crepes!
      In Desserts: It can be used as a filling in pies, tarts, or cakes. It can also be used as a layer in parfaits, trifles, or cakes.
      As a Dip or Sauce: Lemon curd can be used as a dip for fruits, cookies, or even savory items like chicken tenders. It can also be used as a sauce drizzled over desserts, such as cheesecake, ice cream, or pavlova. 
      In Baking: It can be used as an ingredient in baking recipes to add a zesty flavor. It can be used in cakes, cupcakes, cookies, or bars to add a tangy kick. It can also be used to fill pastries, turnovers, or danishes for a burst of citrusy goodness.
      In Cocktails or Beverages: It can be stirred into cocktails or mixed with sparkling water, lemonade, or tea to create a refreshing and citrusy beverage.
      As a Gift: It can be jarred and gifted to friends, family, or neighbors. Who wouldn’t love a loaf of freshly baked bread and a cute jar of lemon curd?

      Recipes To Use Lemon Curd In:

      Storing or Freezing Your Lemon Curd 

      In the Refrigerator: It will keep in the refrigerator airtight for up to 10 days. You can remove the plastic wrap that you pressed into the curd when it is chilled and transfer to jars with lids if desired. Once it is chilled a skin will not form.
      To Freeze: Transfer the lemon curd into a freezer safe/airtight container for up to 30 days for best freshness. When you’re ready to use the frozen lemon curd, transfer it to the refrigerator and let it thaw overnight. Avoid thawing lemon curd at room temperature or using the microwave, as this can cause the curd to become too runny. Once thawed, give the lemon curd a gentle stir to restore its smooth texture. If needed, you can also whisk it lightly to bring back its creamy consistency.

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      Lemon Curd Recipe

      Author: Shelly

      Prep Time: 5 minutes

      Chill Time: 2 hours

      Cook Time: 10 minutes

      Total Time: 2 hours 15 minutes

      Yield: 2 cups 1x

      Category: Condiment

      Method: Stove Top

      Cuisine: American

      Description

      Homemade Lemon Curd is very easy to make and so delicious used in baking recipes, or spread on a piece of toast!

      Ingredients

      Scale
      1x2x3x

      3 large eggs
      1 1/4 cups granulated sugar
      1/2 teaspoon kosher salt
      2/3 cup lemon juice (3 to 4 medium lemons)
      1/2 cup butter, cut into slices at room temperature
      1 tablespoon lemon zest

      Instructions

      In a small saucepan (*see tip) over medium heat, whisk together the eggs, sugar, salt, and lemon juice until smooth. 
      Add in the butter and lemon zest and continue cooking until the mixture is thickened enough to coat the back of a spoon, whisking constantly, about 10 minutes. *See note
      Transfer the lemon curd to a small glass bowl and allow it to cool at room temperature for 15 minutes. Use a strainer or sieve when pouring into the bowl if you notice the curd has any lumps. 
      Press plastic wrap to the surface of the curd to prevent a skin from forming, and then and refrigerate until completely chilled. (see Tip#2)

      Notes

      *Tip #1 – I like to use a small ceramic coated Dutch oven (like a Le Creuset) to cook my lemon curd to avoid a metallic taste that can happen when using a metal saucepan. The lemon juice can react to the metal when it’s hot giving the lemon curd that metal taste. Additionally a metal whisk can cause this to happen as well, so swap that out for a silicone whisk. 
      *Tip #2 – Once the lemon curd is completely chilled you can remove the plastic wrap pressed into the top and transfer the curd to jars with lids if you prefer.
      Store airtight in your refrigerator for up to 10 days in a glass container.
      Freeze airtight for up to 30 days.

      Keywords: cookies and cups, lemon curd, lemons, lemon zest

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