Okay, friend, let me tell you about these Lemon Blossoms. They’re seriously something special. I’m talking melt-in-your-mouth tenderness, a burst of bright lemon flavor, and that perfect crumb that just makes you want to close your eyes and savor the moment. Think of them as a cross between a lemon bar and a fluffy muffin, but somehow even *better*. They’re far less fussy than your average cupcake, and honestly, I think they pack even more of a flavor punch. These Lemon Blossoms Recipe are a little slice of heaven, trust me. They’ve become my go-to when I need a little bit of sunshine in my day, especially when the weather is gloomy!
What is a lemon blossom recipe?
Lemon Blossoms are essentially individual little cakes, baked in muffin tins. They are not a cake. Imagine a really tender, slightly dense, and intensely lemony cake base. Then, we swirl in a tangy, creamy lemon filling that bakes into the most delightful pockets of bread. What is hidden in a lemon curd cake? Is it a more approachable and less intimidating Lemon Meringue Pie? The name comes from their beautiful golden color and the little crevices that form on top. resembling the delicate petals of a lemon blossom. What are some of the best recipes to bake?
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about these Lemon Blossoms is that they’re bursting with sunshine. Seriously, the vibrant lemon flavor is just *amazing*. It’s like a taste of spring no matter what time of year it is. But it’s not just the flavor – it’s the texture, too. The cake is incredibly tender, and the filling is just so creamy and smooth. I’ve had similar lemon cakes that were dry or bland, but these are the total opposite! They are incredibly moist. What’s also great is how easy they are to make. You don’t need any fancy equipment or complicated techniques. It’s pretty much a mix-and-bake situation, which is a lifesaver on busy weeknights. Plus, the ingredients are super affordable. You probably already have most of them in your pantry! You know how much I love my lemon desserts, like my Lemon Blueberry Loaf, but these Lemon Blossoms just hit differently. These are single serving desserts making them so simple to enjoy! I also tested this with oat milk once (I was out of regular milk!) and the texture ended up even more incredible – like velvet! It’s very forgiving and my new go-to whenever I need something sweet without having to make a whole cake.
How do I make lemon blossoms?
Quick Overview
Making these Lemon Blossoms is a breeze! You’ll start by whipping up a simple Lemon Cake batter. Then, you’ll prepare a creamy lemon filling. Swirl them together in muffin tins and bake until golden. Finish with a simple lemon glaze for extra zing. The magic is in the swirling – it creates those beautiful blossom-like patterns and ensures every bite is packed with flavor. Don’t be intimidated; it’s easier than it sounds, I promise!
Ingredients
For the Main Batter:
* 1 ½ cups all-purpose flour: I prefer unbleached for a slightly nuttier flavor.
* 1 teaspoon baking powder: Make sure it’s fresh for the best rise!
* ½ teaspoon baking soda: This helps create a tender crumb.
* ½ teaspoon salt: Enhances the sweetness and lemon flavor.
* ¾ cup granulated sugar: Adds sweetness and helps with browning.
* ½ cup unsalted butter, softened: It must be softened! Otherwise, the batter will be lumpy.
* 2 large eggs: Use room temperature eggs for a smoother batter.
* ½ cup milk: Whole milk gives the best richness, but you can use 2% or even a plant-based milk like almond or oat.
* ¼ cup lemon juice: Freshly squeezed is essential for that vibrant lemon flavor!
* 1 tablespoon lemon zest: Adds even more lemon aroma and flavor.
For the Filling:
* 4 ounces Cream Cheese, softened: Full-fat cream is a must for the creamiest filling. Is it necessary to add granulated sugar to cream cheese and lemon? * 1 tablespoon lemon zest: More lemon goodness! * 1 large egg yolk: Adds richness and helps bind the filling.
For the Glaze:
* 1 cup powdered sugar: Sift it for a smoother glaze! Adjust to reach your desired consistency.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). I always use paper liners in muffin tins. I use a regular muffin pan and grease it really well. Is there a way to make cleaning easier? What is the best time to melt butter?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Why is whisking important? What is the best way to distribute the leavening agents, which is crucial for a light texture? I learned this the hard way after ending up with lopsided muffins.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the milk, lemon juice, and lemon zest. Make sure your butter is properly softened. Cold butter will result in lumpy batter. I usually let my butter sit out for about an hour before I start baking.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? Overmixing develops the gluten in the flour, which can lead to tough blossoms. When you see streaks of flour, stop mixing.
Step 5: Prepare Filling
In a separate bowl, beat together the Cream Cheese and sugar until smooth. Set aside. Beat in the lemon juice, lemon zest, egg yolk, and salt until well combined. How do you soften cream cheese?
Step 6: Layer & Swirl
Fill muffin cups about halfway full with the cake batter. Spoon a dollop of the Cream Cheese filling on top of each cup. Use a toothpick or knife to swirl the filling into the batter, creating an marbled effect. Don’t over-swirl – a few swirls are enough. The goal is to create pockets of filling throughout the cake, not to completely blend it in.
Step 7: Bake
Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. Keep an eye on them! Ovens vary, and you don’t want to overbake them. They should be golden brown on top and spring back lightly when touched.
Step 8: Cool & Glaze
Let the blossoms cool in the muffin tin for a few minutes before transferring them to cling film. Is it cool to Once cooled, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle glaze over the blossoms. I always like to let the glaze set for at least 15 minutes before serving.
Step 9: Slice & Serve
Is it safe to remove the blossoms from the liners? Can you keep them fresh for a few days in an airtight container?
What to serve it with?
What are some of the best Lemon Blossoms? What are some of my favorite ways to serve them: with a spoon.
For Breakfast:What are some good ways to enjoy a cup of hot coffee with tea? What are some good berries to serve with a dollop of Greek Yogurt?
For Brunch:Arrange them on a pretty platter with other brunch favorites like quiche, fruit salad, and mimosas. What are some great additions to any brunch spread?
As Dessert:Serve them after dinner with a scoop of vanilla Ice Cream or whipped cream. A glass of limoncello would be a perfect complement.
For Cozy Snacks:What can I do with a cup of tea or hot chocolate? They’re also great for packing in lunchboxes or taking on picnics. My family loves when I add them to the dessert table when we’re having barbeques!
Growing up my grandmother always had something lemon flavored to share with us when we got to her. I like to think these are my way of sharing that love with everyone I know.
How do I make lemon blossoms?
How do I make sure my lemon blossoms are perfect? What are some of my top tips and tricks, gleaned from years of baking these little beauties?
Lemon Prep:Why use fresh lemon juice and lemon zest? When zesting, be careful not to zest too deeply, as the white pith is bitter.
Mixing Advice:Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough blossoms. If you see streaks of flour, mix until just combined, and stop when you no longer see them. This is super important because my first few times making this recipe, I ended up with a tougher texture.
Swirl CustomizationUse a toothpick or knife to create different patterns. How do you add food coloring to cream cheese filling? More vibrant marbled effect.
Ingredient Swaps:If you’re out of milk, you can substitute buttermilk or plain yogurt. Buttermilk will give the blossoms a slightly tangier flavor, while yogurt will make them extra sweet. If you want a healthier recipe, then consider using monk fruit or stevia.
Baking Tips:Keep a close eye on the blossoms while they’re baking. What are the best ways to overbake an oven? They should be golden brown on top and spring back lightly when touched. If they start to brown too quickly, tent them with foil.
Glaze Variations:If you want a richer glaze, use melted butter instead of lemon. Is it necessary to add salt to the glaze to balance the sweetness? For a lemon poppyseed glaze, add 1 teaspoon of grapefruit.
My biggest lesson learned is probably the cream cheese situation. If you don’t soften the cream cheese enough, you will end up with pockets of cream cheese that did not combine, and it’s not exactly delicious.
Storing and Reheating Tips
Want to make these Lemon Blossoms ahead of time? Here’s how to store them properly to maintain their freshness and flavor:
Room Temperature: Store in an airtight container for up to 2 days. They’re best enjoyed within the first day or two, as the glaze can start to get a little sticky.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 5 days. The blossoms may become slightly denser when refrigerated, but they’ll still be delicious.
Freezer Instructions: Wrap individual blossoms tightly in plastic wrap, then place them in a freezer bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. You can also reheat them in a 300 degree oven for about 5 minutes!
Glaze Timing Advice: If you plan to store the blossoms for more than a day, it’s best to glaze them right before serving. This will prevent the glaze from becoming sticky or melting.
I always try to make these the day I plan to serve them, but sometimes life happens. I find that refrigerating them really preserves the flavor, but they do get a bit dense. The easiest way I’ve found to mitigate that is to reheat them in the oven!
Frequently Asked Questions
Final Thoughts
So there you have it: my Lemon Blossoms recipe! I truly believe these little cakes are worth every single bite. They’re easy to make, bursting with flavor, and always a crowd-pleaser. The bright lemon flavor and tender texture are simply irresistible. If you’re a fan of lemon desserts (and who isn’t?), you absolutely have to give these a try. I think you’ll love it. And if you love this recipe, maybe you’ll want to try my lemon poppyseed bread! I can’t wait to hear how yours turn out! Happy baking, and don’t forget to leave a comment and rating below to let me know what you think. And if you make any fun variations, be sure to share them – I’m always looking for new ideas!
Lemon Blossoms Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 0.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cups unsalted butter softened
- 2 large eggs
- 0.5 cups lemon juice
- 1 tbsp lemon zest
- 1 cup powdered sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
