#lemondessert

[femmepastries]

lemon curd cake recipe

vanilla cake, cream cheese frosting, and a lemon curd swirl on top.

cake ingredients:

2 1/4 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

10 tbsp butter, softened

1 1/2 cups white sugar

3 eggs

1 tbsp vanilla extract

1 cup buttermilk

1/2 of one lemon, juiced and zested

cream cheese buttercream frosting ingredients:

follow my cream cheese frosting recipe -> ♡

add 1/2 of one lemon, juiced and zested

lemon curd ingredients:

do 1/4 of my lemon curd recipe -> ♡

cake instructions:

preheat oven to 350f.

in a medium bowl, cream together the softened butter and white sugar. whisk by hand or use a handheld mixer.

mix in the eggs, vanilla, lemon juice, and lemon zest until mixture is smooth.

add dry ingredients and buttermilk a little at a time until just combined.

pour batter into a 9 x 9 baking pan and bake for 35-40 minutes.

cream cheese frosting instructions:

in a stand mixer, use the whisk attachment to whip the softened butter on high speed for 5 minutes, until light and fluffy.

add cream cheese and mix until fully combined, about a minute.

add lemon zest, lemon juice, and vanilla extract, and mix until combined.

slowly add in powdered sugar on low speed until combined.

after the cake has cooled, spread the frosting over the cake in an even layer.

add dollops of lemon curd all over the frosting. using an offset spatula, swirl the lemon curd into the frosting.

authors notes:

although the cake and frosting have lemon in them, it’s more of a whisper of lemon. most of the lemon flavor comes from the lemon curd, which is definitely strong enough. however, you can adjust how much lemon you include depending on your preferences!

if you don’t have buttermilk on hand for the cake, don’t worry! you can make an alternative: in a liquid measuring cup, add 1 tbsp of vinegar, then fill with milk until you reach the 1 cup line. let it sit for 5 minutes before use.

[havenofrecipes]

Zesty Cream Cheese Lemon Dessert With Blueberries

Tangy lemon and cream cheese whip together into something light and fluffy, topped with tart blueberries that cut through all that richness. This is the kind of dessert that comes together in minutes but tastes like you spent actual time on it.

👉 Full recipe here: https://www.havenofrecipes.com/cream-cheese-lemon-dessert-blueberry-topping/

[cookingwitsabah]

Zesty & Fluffy Coconut Lemon Cake Recipe — A Bright Bite of Sunshine!

[forestduck]

Italian style lemon honey and ricotta cheesecake topped with fresh honeycomb and nut clusters

[forkfulofflavor]

Lemon Curd Sweet Rolls Ingredients: For the Sweet Rolls: 1/2 cup water (110-115°F) 3/4 cup milk (coconut milk used, 110-115°F) 3/4 cup granulated sugar 1/2 cup unsalted butter (soft or melted) 1 large egg (room temperature) 1 teaspoon salt 4 1/2 cups all-purpose flour 2 Tablespoons instant yeast 10 ounces lemon curd (homemade or store-bought) For the Glaze: 1 cup powdered sugar 1/4 teaspoon organic lemon flavoring 3-4 Tablespoons milk (coconut milk used) Directions: Heat the water and milk to 110-115°F. Add yeast to the warm liquid, stir, and let proof for 5-10 minutes. Add the yeast mixture to a stand mixer. Combine remaining dough ingredients and mix for 4-5 minutes until smooth. Place dough in a lightly oiled bowl, cover, and allow it to rise for 1.5 hours or until doubled in size. On a floured surface, roll out the dough into a 15" x 18" rectangle. Spread lemon curd over the dough, leaving a 1/2" border. Roll the dough lengthwise and slice into 1 1/2" thick pieces. Arrange the rolls in a greased 13" x 9" pan. Cover and let rise for 1 hour. Preheat the oven to 350°F and bake the rolls for 15-20 minutes or until golden brown. For the glaze, whisk powdered sugar, lemon flavoring, and milk until smooth. Drizzle over the warm rolls and serve. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 30 minutes Kcal: 280 kcal | Servings: 12 rolls These Lemon Curd Sweet Rolls are the perfect blend of soft, buttery dough and tangy lemon curd, creating a sweet and zesty treat. The rolls are light, fluffy, and full of citrusy flavor, making them a delightful option for brunch or dessert. Finished with a smooth lemon-flavored glaze, each bite melts in your mouth. Whether you're serving these for a family gathering or enjoying them as an indulgent breakfast treat, these rolls are sure to be a hit. The bright lemon flavor and the comforting texture make them ideal for spring and summer occasions, adding a refreshing twist to traditional sweet rolls.

[lowcarbspark]

View this post on Instagram

If you are a 🍋 fan, you’re going to LOVE these cookies. They’re soft, thick and packed with a bold lemon flavor. Aaaand incredibly easy to make with only 2g net carbs. The full recipe is linked in my bio link! . #lowcarbspark #lemoncookies #lemondessert #ketodessert #lowcarb #lowcarb #paleo #vegetarian #lowcarbrecipes #glutenfree #dairyfree #coconutoil #almondflour #coconutflour #testedketorecipes #lazyketo #ketomeals #ketocookies #ketosis #triedketorecipes #ketobaking #ketotasy #ketogenicdiet https://www.instagram.com/p/B9zsr0NgjYv/?igshid=12xrkjnrgly77

[sweetzrecipes]

Frozen Lemon Cheesecake: Easy No-Bake Summer Dessert

Frozen Lemon Cheesecake is a no-bake, sunshine-bright treat with silky lemon filling and graham crust—make ahead, slice clean, no oven needed for summer fun.

✅ Full recipe here 👇👇

https://sweetzrecipes.com/frozen-lemon-cheesecake

[bondagetopog]

Indulge in a moist and flavorful gluten-free lemon pound cake, perfect for any occasion. This recipe combines the bright citrus flavors of lemon with a tender crumb, topped with a tangy lemon glaze.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 teaspoon xanthan gum. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup Greek yogurt. 2 tablespoons lemon zest. 2 tablespoons freshly squeezed lemon juice. 1 teaspoon vanilla extract. For the glaze:. 1 cup powdered sugar. 2 tablespoons freshly squeezed lemon juice.

Instructions: Set the oven to 350F 175C and heat it up. A 9x5-inch loaf pan should be greased and floured. Mix the xanthan gum, baking powder, baking soda, salt, and gluten-free flour in a medium-sized bowl using a whisk. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. One egg at a time, beat in until everything is well mixed. Add the vanilla extract, lemon zest, and lemon juice, and mix them together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 45 to 55 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. To make the glaze, mix the powdered sugar and lemon juice with a whisk until the mixture is smooth. Spread the glaze over the cake that has been cooled. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

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