lemon glaze

Raspberry Sticky Buns Recipe: Tender sticky buns with a pop of fresh raspberry and cream cheese! Perfect for spring or summer and great with coffee!

Raspberry Sticky Buns Recipe

loaves frozen white bread dough

ounce-bag frozen raspberries, (not thawed)

cream cheese

sugar, (divided)

lemons, (zested and divided)

cornstarch

vanilla extract

salt

sugar

heavy cream

Place the frozen loaves in the fridge and let them thaw overnight. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24-inch rectangle.

In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and a&nbsp;pinch of salt.

Smear the cream cheese mixture over the dough, leaving a 1-inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13-inch baking dish and allow them to rise for 30-45 minutes.

Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

https://content.jwplatform.com/videos/P7Y7VbMG.mp4

Raspberry Sweet Buns Recipe: Tender sticky buns with a pop of fresh raspberry and cream cheese! Perfect for spring or summer and great with coffee!

Raspberry Sweet Buns

Perfect lemon icing glaze, with salted butter giving it an amazing taste.

How to Make a Lemon Glaze

confectioners' sugar

lemon juice

lemon

salted butter

In a large Pyrex measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Now, again, I use salted butter. If you want to add another layer of taste, feel free to toss just a pinch of salt into the mix now. We all know how I feel about salt in icings, such as my buttercream icing recipe. The salt is a necessity to cut the sugar taste and add some complexity past that overwhelming sweet rush. Just the tiniest pinch, depending on how salty your butter is.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes then pour it over your creation.

Lemon Shortbread Cookies: Literally the best cookies ever! These light, buttery cookies offer a subtle lemon flavor, and are topped with a bright and vibrant lemon glaze, giving you a mouthful of delicious goodness. These are special cookies.

Lemon Shortbread Cookies

butter ((softened))

Tbs lemon juice (fresh)

All Purpose Flour

tbs milk (2%)

Preheat oven to 375 degrees

In a mixer, mix together your butter and powdered sugar and lemon juice.

When it is incorporated add in the salt and mix again.

Then sift  and add in the flour, and mix for a couple minutes. It will look like sand. Keep mixing and it will start to be more cohesive.

Using your hands kind of squash it together to form a ball.

Roll it out on a smooth surface using a rolling pin until it is about 3/4 a centimeter thickness.

Use a round Cookie Cutteror biscuit cutter to form cookies.

Transfer to a lined baking sheet. I used a pancake turner to transfer cookies from counter to pan without them falling apart or getting messed up.

Bake on an un-greased baking sheet for 6 minutes. (do not brown)

Let cool on pan 1 minute

Move to a cooling rack

Mix together glaze by whisking all ingredients together in a medium sized bowl.

Glaze cookies by spooning glaze over the top, then  let cool until glaze firms up.

Lemon Zester a little lemon on top (optional)

This makes 18 cookies

https://www.youtube.com/watch?v=p6fsbaLLMgk

Lemon Shortbread Cookies: Literally the best cookies ever! These light, buttery cookies offer a subtle lemon flavor, and are topped with a bright and vibrant lemon glaze, giving you a mouthful of delicious goodness. These are special cookies.

Get the full printable recipe at https://www.eazypeazymealz.com/lemon-shortbread-cookies/

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Lemon Glazed Blueberry Boyfriend Bait

flour

butter

baking powder

milk

eggs (separated)

vanilla

blueberries (or 3 cups of frozen blueberries

Lemon Glaze

TBLS lemon juice

confectioners sugar

Mix the lemon juice

Mix together flour, sugar, &amp; butter with an electric mixer.  Reserve 3/4 cup of this mixture for topping.

To remaining flour, sugar and butter mixture, add salt, baking powder, vanilla, milk, &amp; egg yolks and lemon zest.

Blend well.

Beat egg whites until firm peaks form.

Gently fold the firm egg whites into the  batter and pour into a greased 9" X 13" baking pan.

Sprinkle blueberries over the top of the batter, sprinkle the reserved  3/4 cup of flour/sugar/butter mixture on top of the blueberries.

Bake in 350 degree oven for 40-50 minutes.

If using the Lemon Glaze, pour over cake after it has cooled to warm.

In a large bowl

https://embed.mediavine.com/videos/wfxn6bhufqgcddvik3xq

Lemon Glazed Blueberry Boyfriend Bait is so soft and moist. The blueberry and lemon flavors are perfect together, this is truly a cake you won't forget.

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing. Note that this loaf cake needs to be cooled completely before glazing, and that it bakes at a lower temperature so be aware when setting your oven!

Lemon Poppy Seed Loaf Cake

granulated sugar

lemons

all-purpose flour

almond meal

(1 tbsp plus 1 tsp) poppy seeds

tsp baking powder

¼ tsp baking soda

(½ tsp) kosher salt

freshly squeezed lemon juice

neutral oil

full fat sour cream,

eggs,

A wee bit of softened butter

powdered sugar

Preheat the oven to 325°f / 160°c. Grease and line a (9”x4”x4” / 23x10x10cm) pullman pan or a 9”x5” loaf pan, extending the parchment paper over the sides to form a sling.

In a medium bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your hands to help release the oils and flavour the sugar. Add the flour, almond meal, poppy seeds, baking powder, baking soda and salt, and whisk to combine.

In a separate bowl, whisk together the lemon juice, oil, sour cream, eggs, and vanilla. Add to the bowl with the dry ingredients and whisk to combine, then switch to a spatula and give a few folds to ensure there are no dry spots in the batter.

Transfer the batter to the prepared loaf pan, and if desired, pipe a thin line of softened butter directly down the middle of the cake to encourage it to crack evenly. Alternatively you can dip a knife in melted butter and run it down the middle too. I use the piped butter method.

Transfer the pan to the oven and bake for 1 hour and 15 minutes, until the cake is golden and a skewer inserted into the middle comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.

Combine the glaze ingredients in a small bowl and mix well to combine. Brush onto the cooled loaf cake using a pastry brush, leaving it to dry slightly then adding more glaze if you like.

Cut using a sharp knife. Store leftovers lightly wrapped at room temperature for up to 3 days.

this is a beautiful recipe, Erin! delicious and just the right amount of poppy seeds a and zing :) I also think a lovely tip to brush the glaze all over rather than pour. xx

I love lemon poppyseed cake and this is going to be my new go-to recipe! Super easy for it to come together and the taste is just delicious.

This was delicious and super easy to whip up! I wanted a little smaller loaf so made 2/3 recipe in an 8x4" small loaf tin - perfect! The crumb is so plush and moist, and I got a perfect split down the middle from your piped butter trick :)

So easy and soooo delicious! Even better on the next day (but so hard to stop eating piece after piece!) 
Thank you for the recipe!)

Came here from Instagram story, so happy I did! Was absolutely delicious!

Made today, exactly as written, and I wouldn't change a thing! I don't usually even like loaf cakes/breads, but I think the almond meal and sour cream takes this to another level. I want to make all the things with this base recipe. Trying tangerine next! Also appreciate measurements by weight.

This loaf was delicious, moist and super easy to prep.
I also tried baking an orange version since I love it and it was amazing. (I just replaced the lemon zest and juice for orange)

So perfect!! Made this yesterday and it was a HIT! So lemony. I was skeptical of the almond meal but I trusted Erin (as always) and it made the loaf! The glaze is amazing and the butter tip is life changing

Hi Erin,

Thanks so much for the recipe.  I baked in a slightly larger, shallower tin for 1hr at 170 and it was perfect!

Quick question:  Do you think this will freeze well?

Thanks again for the recipe!!

https://www.youtube.com/watch?v=_DvURMNY1FA

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing

See recipe here: https://cloudykitchen.com/blog/lemon-poppy-seed-cake/

These fluffy lemon cake donuts, are baked to perfection, then dunked in a slightly tart lemon glaze. They are capable of making even the dreariest of mornings bright!

Baked Glazed Lemon Donuts

sour cream

vegetable oil

Tablespoon lemon extract (no substitutions)

Yellow food coloring, optional,

baking soda

https://mediavine-res.cloudinary.com/video/upload/kzxys41n8tmelcczcwsb.mp4

These fluffy lemon cake donuts are baked to perfection, then dunked in a slightly tart lemon glaze. BAKED GLAZED LEMON DONUTS are capable of making even the dreariest of mornings bright!

BAKED GLAZED LEMON DONUTS

Recipe VIDEO above. This is a wonderful, simple tea cake with bright lemon flavours. It's beautifully moist and keeps for days. I love how it's made in one bowl with just a whisk, and it's quick to prepare! Glazed with a lemon glaze - or try my quick cream cheese frosting (recipe in notes).&nbsp;

Glazed Lemon Cake recipe

/ 165 ml vegetable or canola oil

eggs

½ lemon

plain flour ((all purpose flour))

tbsp plain yogurt

Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.

Place Wet ingredients in a bowl. Whisk until combined.

Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.

Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.

Remove metal ring and cool on rack then glaze.

Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.

Place rack on a tray or baking paper.

Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.

Let it set for 1 hour before transferring to a serving plate.

See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.

Glaze:

This simple lemon glaze is delicious on cakes, cookies, scones, and more! To help the glaze set up nicely, pour it over baked goods after they have cooled completely.

In a medium bowl, combine the powdered sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze. 

Drizzle over cakes and cookies that have cooled completely after baking. See the blog post above for more ideas to use lemon glaze.

Blueberry scones with lemon glaze are a delectable baked good that feature tender, flaky scones studded with juicy blueberries and drizzled with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. These scones are perfect for a morning or afternoon treat, and are sure to please anyone with a sweet tooth.

Blueberry Scones with Lemon Glaze

unsalted butter (cold,

Lemon (zested)

blueberries

heavy cream (plus more for brushing the scones)

lemon (juiced)

confectioners' sugar (sifted)

Preheat the oven to 400 degrees Fahrenheit.

In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.

Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).

Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.

On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool for at least 20 minutes before you apply the glaze.

For the Blueberry Scones:

In a large bowl mix the lemon juice with the confectioners&#39; sugar until dissolved and it&#39;s smooth without any lumps.

Then drizzle the lemon glaze over the top of the scones. Let the scones sit a few minutes, then repeat again with another layer of glaze until all the glaze is used.

For the Glaze:

A quick and easy tasty Lemon Pound Cake made with fresh lemons and lemon zest and topped with a tangy two-ingredient lemon glaze.

Lemon Pound Cake Recipe

all purpose flour

eggs room temperature

lemon zest

Preheat oven to 350 degrees.  Grease an 8&#215;4 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.  Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.

Reduce the mixer speed to stir.  Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times.  Add the lemon juice and lemon zest, mixing just until slightly incorporated.

Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two.  Pour the cake batter into the prepared pan.

Bake in a preheated oven for about 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10-15 minutes before inverting.  Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour. 

Whisk the powdered sugar and lemon juice together until smooth.  Drizzle or brush over the cooled cake. 

Nothing better than a lemon treat during spring! This lemon cake has the perfect texture!

This lemon cake looks perfect! What a great spring treat. Will be great with a cup of tea.

I'm a big fan of lemon in baking and love the sound of this cake - the sour cream sounds like a great pairing with the lemon.

This was amazing served as dessert with some whipped cream and berries. The lemon flavor was just the right amount of lemony. Everyone loved it, will be making again!

This Lemon Pound Cake is seriously making me hungry!

I made an extra for my neighbor as a thank you for everything she does for us and she already called asking for the recipe, haha! I'd say it was a definite winner.

I go crazy over the lemon flavor desserts. This pound cake is a must make for our breakfasts!

I love a good lemon dessert this time of year! Great sweet treat for Summer!

I love a good lemon dessert recipe and this did not disappoint! So delicious and loved by everyone that tried it. Thank you!

Such a delicious treat I look forward to every time we make it!

So delicious and lemony! I especially love the lemon glaze!

So quick and easy too make, and perfect sliced up for our bake sale, absolutely delicious!

This and a cup of tea is/was mine and my wife perfect afternoon treat - thanks for the delicious recipe

Count me in the lemon lovers club! This pound cake is so good, especially with all that wonderful glaze. YUM

Yummm! So easy and lemony delicious! A true classic...thanks for sharing!

I love all that lemon flavor! This pound cake looks absolutely amazing, especially with that drizzle over the top. Yum!

I made this pound cake over the weekend and it was a hit with the whole family! Full of fresh flavor and so delicious!

Made this for a midday treat and it turned out perfect! Light, fluffy and delicious; exactly what I needed to cure my sweet tooth!

I am always up for a good lemon dessert! This looks perfect. :)

That sweet drizzle over the lemon pound cake is to crave for! Love a good lemon pound cake slice with my coffee!

Lemon is my favourite flavour cake, the drizzle really makes it special. I love that this is made in a loaf tin, easier to cut!

I love all things lemon!  This was easy, delicious and so beautiful!

I love this recipe its the best lemon cake I ever came across thank you so much

What a great recipe! Fresh lemon is my FAVORITE, and I love that this luscious pound cake recipe features both fresh lemon and the flavorful zest. Perfect timing for holiday baking, and thanks for including the freezing directions so I can bake it ahead of time. Another winner from Small Town Woman!

I love a lemon loaf cake! And this was perfectly moist and had a great lemon flavor. Thank you for sharing!

Question? Can this recipe be doubled into an angel food tube pan and be able to make a fuller cake? If so how long would it bake for?

This lemon pound cake looks so buttery and delicious. I love a light lemon dessert with a great glaze. I can’t wait to try this!

Your lemon pound cake recipe is a winner! The cake turned out moist, fluffy, and bursting with tangy lemon flavor. The step-by-step instructions were easy to follow, and the end result was absolutely delicious. It's a perfect treat for any occasion. Thank you for sharing this delightful recipe!

Can't go wrong with lemon pound cake! The added lemon zest makes it that much better,

thanks for this recipe. so glad you don't use any natural gums in your recipes.

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The most viewed lemon glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine