This cake is made with simple ingredients that come together beautifully to create a soft, fluffy texture with juicy apricots on top. Below, I’ll walk you through each ingredient, explaining its role in the recipe and sharing some tips along the way.

Apricot cake is a classic, delicious, and super easy-to-make dessert. Perfect for any time of the day, this cake has a soft texture and a fruity apricot filling that adds a fresh, delightful flavour. It’s a simple yet sophisticated recipe that you’ll love!

Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!

If you love quick and tasty desserts, you’ll find other delightful recipes on my blog, like Moist Apple Crumble Cake Recipe, Perfect Moist Lemon Loaf Cake

Ingredients for the Perfect Apricot Cake;

This simple apricot cake is soft, fluffy, and topped with juicy apricots. Each ingredient plays a key role in creating the perfect texture and flavor.

Flour (250g / 2 cups)

All-purpose flour gives structure. For a softer crumb, replace half with cake flour.

Baking Powder (2 tsp)

Helps the cake rise. Make sure it’s fresh!

Butter (100g / 7 tbsp, softened)

Adds richness and flavour. Let it sit at room temperature before using.

Sugar (250g / 1 ¼ cups)

White sugar gives a golden crust. Swap a little with brown sugar for a caramel-like taste.

Eggs (2 large)

Provide structure and moisture. Use at room temperature for the best results.

Vanilla Extract (1 tsp)

Enhances flavor. Vanilla bean paste works too!

Lemon Zest (1 tbsp)

Adds a fresh citrusy aroma. Use only the yellow part of the peel.

Milk + Lemon Juice (150ml / ⅔ cup milk + 1 tsp lemon juice)

A quick buttermilk substitute for a softer cake. Let it sit for 5 minutes before using.

Apricots (500g / 1 lb, halved or quartered)

The star of the cake! They bake into a soft, jammy texture. If too tart, sprinkle with a little sugar.

This cake comes together effortlessly—just mix, bake, and enjoy!

How to Make Apricot Cake;

Follow these simple steps to create a soft, delicious apricot cake!

1. Mix the Dry Ingredients

In a bowl, whisk together the flour and baking powder.  Set aside.

2. Prepare the Milk Mixture

Mix the milk and lemon juice in a small cup. Let it sit for a few minutes to curdle slightly—this makes the cake softer.

3. Cream the Butter & Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy. Mix in the vanilla extract and lemon zest.

4. Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. The batter should be smooth and slightly thick.

5. Combine Everything

Gradually mix in half of the flour, then half of the milk mixture. Repeat with the rest, stirring gently until just combined.

Bake to Perfection

Oven Temperature & Baking Time

Preheat the oven to 180°C (350°F). Pour the batter into a greased pan, arrange the apricots on top, and bake for 40-45 minutes until golden brown.

How to Check If the Cake Is Done?

Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.

The edges should be golden and slightly pulling away from the pan.

The apricots should be soft and slightly caramelized.

Cooling the Cake

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to prevent breaking.

Now, enjoy your homemade apricot cake!

How to Choose the Best Apricots for This Cake;

For the perfect apricot cake, follow these tips to pick the best fruit:

1. Ripeness & Firmness

Choose ripe but firm apricots, too soft, and they’ll release excess juice, making the cake soggy.

Press gently; they should have a slight give but not be mushy.

2. Sweetness & Aroma

Ripe apricots have a sweet, fragrant smell.

Avoid fruit with no scent or a sour smell.

3. Colour & Skin Texture

Look for deep orange or golden apricots with a slight blush.

The skin should be smooth, without too many wrinkles or green spots (a sign of under ripeness).

4. Avoid Excess Juiciness

Very juicy apricots can make the batter too wet.

If your apricots are overly soft, reduce the quantity slightly or dust them with a little flour before adding them to the batter.

Tip: No fresh apricots? Use well-drained canned apricots or try peaches or plums as a substitute!

How to Store Leftover Apricot Cake

To keep your cake fresh and delicious for as long as possible, follow these simple storage tips:

At Room Temperature (Best for 1-2 Days)

Let the cake cool completely before storing.

Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.

Store in a cool, dry place for up to 2 days.

In the Refrigerator (Best for 3-4 Days)

If you want to keep the cake fresh for longer, refrigerate it.

Wrap it well in plastic wrap or place it in an airtight container to prevent it from absorbing fridge odors.

Before serving, let it sit at room temperature for 15-20 minutes for the best texture.

Freezing for Long-Term Storage (Up to 3 Months)

Wrap individual slices in plastic wrap, then place them in a freezer-safe Ziplock bag or container.

Label with the date and freeze for up to 3 months.

To enjoy, thaw at room temperature for 1-2 hours or warm in the oven for a few minutes.

Tip: If you love a warm, fresh-out-of-the-oven taste, reheat a slice in the microwave for 10-15 seconds before serving!

Frequently Asked Questions (FAQs);

Using Different Types of Apricots

Q: Can I use canned apricots for this recipe?
Yes! Canned apricots work just as well as fresh ones. Just make sure to drain them thoroughly before using.

Storing & Freezing the Cake

Q: Can I freeze the apricot cake?
Absolutely! Wrap the cake in plastic wrap and foil, then store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.

Ingredient Substitutions

Q: Can I make this cake without yogurt?
Yes! You can replace yogurt with sour cream or buttermilk for a similar texture and tangy flavor.

Now, your FAQs are easier to read with clear subheadings. Let me know if you need more adjustments!

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Simple Apricot Cake

Delicious and easy-to-make apricot cake that’s light, fruity, and moist. The perfect dessert for any occasion! Ready in under 1 hour. Try it today!

Course Dessert

Cuisine European, Romanian

Keyword apricot cake, best apricot cake, easy apricot dessert, fluffy apricot cake, fresh apricot dessert, homemade fruit cake, quick baking, simple cake recipe, soft fruit cake, summer cake recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 People

Author Mihaela

Equipment

• 1 22 cm (9-inch) round baking pan

Ingredients

• 250 g 2 cups all-purpose flour
• 2 teaspoons baking powder
• 100 g 7 tbsp soft butter
• 250 g 1 ¼ cups sugar
• 2 large eggs size L
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest only the yellow part
• 150 ml ⅔ cup milk
• 1 teaspoon lemon juice
• 500 g 1 lb fresh apricots, halved or quartered

Instructions

• Step 1: Prepare the Dry Ingredients
• In a medium bowl, mix the flour and baking powder together. Set aside.
• Step 2: Prepare the Milk Mixture
• In a glass, combine the milk with the lemon juice and let it sit for a few minutes. This will slightly curdle the milk, giving it a buttermilk-like texture, which helps create a moist cake.
• Step 3: Cream the Butter and Sugar
• In a large mixing bowl, beat the soft butter, sugar, vanilla extract, and grated lemon zest until smooth and fluffy.
• Step 4: Add the Eggs
• Add one egg and mix well until fully incorporated. Then, add the second egg and continue mixing until you get a creamy, smooth consistency.
• Step 5: Incorporate the Dry and Wet Ingredients
• Gradually add half of the milk mixture to the butter mixture, followed by half of the flour mixture. Mix gently. Then, add the remaining milk and flour, stirring until everything is well combined and you have a smooth batter.
• Step 6: Prepare for Baking
• Line a 22 cm (9-inch) round baking pan with parchment paper. Pour the batter into the pan, spreading it evenly with a spatula.
• Step 7: Add the Apricots
• Arrange the halved or quartered apricots on top of the batter, pressing them slightly into the cake.
• Step 8: Bake the Cake
• Preheat the oven to 180°C (350°F). Bake the cake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
• Step 9: Cool and Serve
• Let the cake cool for a few minutes before slicing. Enjoy!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
  Pinterest
  Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

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Fluffy Jam Croissants – A Detailed Recipe for a Delicious Homemade Treat

Who doesn’t love the taste of fresh, homemade croissants, soft and fluffy, filled with sweet jam? This recipe is perfect for anyone looking to make delicious croissants at home, with a soft and airy dough. Whether for breakfast or a quick snack, these jam croissants are always a winner!

For me, this type of recipe is a traditional one I grew up with. Fluffy croissants filled with jam—especially with plum or grape jam—were a common treat in our home.

Often, when we didn’t have any fancy ingredients at hand, these simple, delicious croissants were made with love. It’s a dish that reminds me of the old days, just like how our grandmothers used to make them every year in Romania.

Their fluffy, fragrant croissants were always a real treat, bringing warmth and nostalgia.

I made this recipe so often, sometimes weekly, and on occasions even more than once a week. So, allow me to share everything I know about these fluffy croissants with you!

How to Prepare the Dough for Jam Croissants;

Making the dough for jam croissants is easier than it might sound, and with just a few simple ingredients, you’ll have soft, fluffy croissants ready to be filled with your favourite jam. Here’s how to prepare the dough:

Step 1: Activate the Yeast

To start, warm up the milk. It should be lukewarm, around 100°F (40°C), but not hot. Add the yeast and a teaspoon of sugar to the milk, and stir. Let it sit for 5-10 minutes until it becomes frothy. This step is crucial to ensure that the yeast is active and will help your dough rise beautifully.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, sugar, and orange zest (if you’re using it). Add the oil to the mixture, and then pour in the milk with the activated yeast. Stir to combine everything smoothly.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, sift the flour and salt together. Gradually add the wet ingredients to the dry ingredients. Mix gently, using a spoon or a spatula, until everything begins to come together. You want a sticky dough, but not too wet.

Step 4: Knead the Dough

Once the ingredients are mixed, it’s time to knead. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. If it’s too sticky, you can add a little more flour, but be careful not to add too much as it can make the dough too dense. “Personally, I’ve kneaded the dough for less than 10 minutes, sometimes even just 5 minutes, and it worked perfectly!” If you have a stand mixer, feel free to let it do all the work for you.

Step 5: Let the Dough Rise

Place the dough into a lightly greased bowl and cover it with a clean towel or plastic wrap. Allow it to rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size. This step is essential for light, airy croissants.

Step 6: Punch Down and Shape the Dough

Once the dough has doubled in size, punch it down gently to release the air. Divide it into two equal portions. Roll out each portion into a circle and cut it into 8 even wedges (like a pizza). This is where the magic happens, so take your time to shape them evenly.

Step 7: Ready for Filling

Now that your dough is ready, you can start filling each croissant with a teaspoon of your chosen jam. Roll them up gently into a crescent shape and place them on a lined baking sheet, leaving space between each one for expansion.

You can get creative with the filling for your croissants. These fluffy treats can be filled not only with jam but also with Turkish delight or ricotta cheese (well-drained) mixed with a little vanilla and raisins for a delicious variation.

Choosing the Right Jam for Your Croissants: Consistency Matters

When making these fluffy jam croissants, the choice of jam is crucial for achieving the perfect texture. You want a jam that is thick and consistent enough not to leak out of the croissants while baking. Some store-bought jams, especially those with a higher water content, tend to soften and run when exposed to heat, which can create a mess in the oven.

For the best results, look for jams or preserves that have a firm consistency. Quince jam is a popular choice, but you can also use other fruit preserves that are thicker. I recommend avoiding very runny jams, as they will ooze out of the croissants and make them less enjoyable.

If you want a non-fruit option, feel free to use Nutella but, others may not hold up as well during baking. You can also use chocolate chips, like those typically used in muffins, for a delightful twist!

They hold their shape better during baking and create a delicious, indulgent filling. Just be mindful not to overfill the croissants to avoid any spillage during the baking process.

If you’re interested in exploring more delicious filling options, check out my [Moist Apple Crumble Cake](link to the article) recipe, which is just as easy to make and perfect for fruit dessert lovers.

Baking Tips for Perfect Jam Croissants;

• Let the Dough Rise Properly: Give your dough enough time to rise. This will ensure that your croissants turn out light and fluffy. Don’t rush the process!

• Fill the Croissants Moderately: Use about one teaspoon of jam per croissant. Too much filling can cause the jam to overflow and affect the texture.

• Watch Them While Baking: Keep an eye on the croissants as they bake. The dough tends to brown quickly due to the sugar, so be sure to check often to avoid burning.

• Use an Egg Wash for a Golden Finish: Before baking, brush the croissants with a mixture of egg yolk and milk. This gives the croissants a beautiful golden color and a glossy finish.

Why Fluffy Jam Croissants Are a Must-Try Recipe;

If you’re looking for the perfect breakfast treat or a delicious snack to enjoy with your coffee, fluffy jam croissants are a must-try! These buttery, melt-in-your-mouth croissants, filled with your favourite jam, are incredibly simple to make yet offer a delightful flavour that will win over anyone who tries them. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a staple in your kitchen.

The Secret to Their Fluffiness

The key to making perfect fluffy jam croissants lies in the dough. A well-prepared yeast dough is the foundation for these soft, airy croissants. Yeast dough is versatile and results in a light, fluffy texture when baked, making it ideal for croissants.

The dough should be slightly sweet and tender, with a delicate crumb. The slight tang from the yeast and the lightness from the rising process are what make the texture of these croissants so special.

If you’re new to working with yeast, don’t worry! With the right steps, you’ll quickly learn how to make yeast dough like a pro. For a more detailed guide on making yeast dough, be sure to check out my article How to Make Yeast Dough: Easy Steps for Perfect Results, which covers everything you need to know.

For more delicious muffin or croissant recipes, don’t miss my article on [Lemon Poppy Seed Baked Donuts](link to the article) – a perfect combination of citrus flavours and a fluffy texture.

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Fluffy Jam Croissants

Learn how to make fluffy jam croissants with this easy recipe! Filled with delicious fruit jams, Nutella, or even ricotta, these homemade croissants are a perfect treat for breakfast or dessert.

Course Breakfast, Dessert, Snack

Cuisine European, Romanian

Keyword croissants recipe, croissants with jam, easy jam croissants, homemade croissants, Jam croissants, puff pastry, sweet croissants

Prep Time 20 minutes minutes

Cook Time 24 minutes minutes

(for dough rising) 2 hours hours

Total Time 2 hours hours 44 minutes minutes

Servings 4 People

Author Mihaela

Ingredients

For the dough:

• 200 ml warm milk
• 100 gr sugar
• 80 ml oil
• 2 large eggs
• A pinch of salt
• 1 tablespoon grated orange zest
• 500-550 gr all-purpose flour
• 7 gr dry yeast 1 packet

For the filling:

• 150 gr quince jam or any preferred jam

For the glaze:

• 1 egg yolk
• 1 tablespoon milk

Instructions

• Preparing the dough
• Start by heating the milk until it is warm, then add the dry yeast and one tablespoon of sugar from the total sugar amount. Stir and let it sit for about 10 minutes. The yeast will start to activate.
• Once the yeast is activated, add the remaining sugar, oil, and orange zest. Mix well.
• In a large bowl, add 500 gr of flour (you may add more later), then crack in the eggs and add a pinch of salt. Stir and gradually add the milk, sugar, and oil mixture. Knead until the dough becomes soft and non-sticky.
• Let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
  
• Shaping the croissants
• Once the dough has risen, divide it into two equal parts. Roll the first part into a ball and then flatten it into a thin sheet. Cut it into 8 equal triangles.
  
• Place a teaspoon of jam on each triangle, then roll them into croissant shapes. Arrange the croissants on a baking tray lined with parchment paper and let them rise again for about 25 minutes.
  
• Baking
• Preheat the oven to 175°C (350°F). In a small bowl, mix the egg yolk with milk and brush this mixture over the croissants for a nice shine and a beautiful golden color.
  
• Bake the croissants for about 25 minutes, or until golden brown and crispy on the outside. Be careful because the sugar-based dough browns quickly, but it might not be fully baked inside if the temperature is too high. If needed, check the croissants frequently towards the end of baking.
  
• Cooling and Serving
• Once the croissants are baked, allow them to cool slightly on a wire rack before serving. They’re perfect alongside a cup of tea or as a delightful treat at any time of day.
  

Notes

Note: These croissants are a collection of photos taken over time, showcasing the versatility of this recipe. As I mentioned, I make these often, and you’ll notice they come with different fillings and shapes, all with perfect results every time. Whether it's with traditional jam or other delicious fillings, these croissants never fail to impress!

Note: These croissants are a collection of photos taken over time, showcasing the versatility of this recipe. As I mentioned, I make these often, and you’ll notice they come with different fillings and shapes, all with perfect results every time. Whether it’s with traditional jam or other delicious fillings, these croissants never fail to impress!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Fluffy Jam Croissants appeared first on Mihaela's Recipes.

What is yeast dough?

Yeast dough is the base for many of your favourite recipes, like bread, croissants, pizza, or even sweet treats like cinnamon rolls. Yeast helps the dough rise, making it soft, airy, and delicious. While the process of making yeast dough can seem tricky at first, with a few simple tips, anyone can create perfect dough!

I’ve been making yeast dough for many years. I was in my early twenties when I had to make bread for the first time, and more than that, I made it together with my dad because my mom was away, and we ran out of bread.

To make matters worse, none of the nearby stores were open, or they didn’t have any bread left. This article is where I’m sharing all the knowledge I’ve gathered throughout the years. I invite you to visit my Romanian blog, The Lemon Flavour, to discover a wide range of yeast dough recipes that I’ve created over time.

Main steps for a successful yeast dough:

Activating the yeast
Yeast is the magic ingredient that makes the dough rise. If you’re using dry yeast (the most common type), you need to activate it first.
Here’s how you do it:

• Put the yeast in a small bowl.

• Add 1 tablespoon of sugar from the total sugar amount in your recipe.

• Pour warm milk (not hot, as it could kill the yeast!) over it. Let it sit for 10 minutes.

• If the mixture starts to bubble or foam, it means the yeast is activated and ready to go.

Why is warm milk important?
Milk that is too cold won’t activate the yeast, and milk that is too hot will destroy it. Make sure the milk is warm, but not too hot! 35-35 C.

Mixing wet and dry ingredients
After activating the yeast, you can add it to the other ingredients. Typically, recipes include a mix of wet ingredients (milk, eggs, oil, etc.) and dry ingredients (flour, salt, sugar).

• Start by mixing the dry ingredients in a large bowl.

• Then add the wet ingredients (usually the milk-yeast mixture and other liquids) and mix until you get a soft dough.

Kneading the dough

Kneading is the key to getting a smooth and elastic dough.

How to do it:

• Place the dough on a clean surface and begin to knead with your palms.

• Knead for 8-10 minutes until the dough becomes smooth and no longer sticks to your hands.

• If the dough is too sticky, add a little flour, but don’t overdo it or the dough will become dry.

Tip: Don’t worry if the dough seems sticky at first! The more you knead, the smoother and fluffier it will become.

Letting the dough rise

Once you’ve kneaded the dough, place it in a bowl greased with a little oil and cover it with a clean kitchen towel.

• Let it rise in a warm place, free from drafts, for 1 to 1.5 hours, or until it doubles in size.

• This is the moment when the yeast works its magic, and the dough becomes fluffy and airy!

Shaping and baking

After the dough has risen, you can shape it according to your recipe. For example, in the case of the jam croissants, you’ll divide the dough into triangles, add jam, and roll them into croissants.
After shaping, let the croissants rise a bit more before baking (this step is crucial to get them extra fluffy).

Additional tips:

• If your dough isn’t rising, it could be because it’s too cold. Place it in a warmer spot, such as near a sunny window or by a heat source.

• If your oven has a “proofing” setting, use it! It will help the dough rise faster and more evenly.

• For even fluffier dough, you can add a tablespoon of melted butter to the dough before letting it rise.

Why is patience important?

Patience is key in the proofing process. Don’t rush it, because this is exactly what makes the dough soft and airy.

In conclusion:
Making yeast dough isn’t complicated! Just follow these steps, and you’ll have delicious dough for croissants, bread, pizza, or whatever else you want to make. It’s important to be patient and not get discouraged if things don’t go perfectly at first – with a little practice, you’ll become a yeast dough expert!

Frequently Asked Questions (FAQ)

• How do I know when my yeast dough is ready to rise?

  • The dough should double in size. You can also gently press your finger into the dough; if the indentation remains, it’s ready.

• What type of yeast should I use for dough?

  • You can use either active dry yeast or instant yeast. Both work well, but instant yeast doesn’t require proofing in warm water.

• How long should I knead the dough?

  • Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.

• Can I use whole wheat flour instead of all-purpose flour?

  • Yes, you can, but keep in mind that the dough might be denser. You may need to adjust the amount of water.

• What can I do if my dough is too sticky?

  • Add small amounts of flour gradually until the dough is soft and non-stick. Be careful not to add too much, as it may affect the texture.

• How can I speed up the rising process?

  • Place the dough in a warm, draft-free area or preheat your oven to a low temperature, turn it off, and let the dough rise inside.

• Can I freeze yeast dough?

  • Yes, you can freeze the dough after the first rise. Wrap it tightly and store it in the freezer for up to 3 months. Allow it to thaw and rise again before using.

I hope you enjoy making and savouring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post How to Make Yeast Dough: Easy Steps for Perfect Results appeared first on Mihaela's Recipes.

Lemon Baked Donuts – Light, Fluffy & Irresistible!

 If you’re craving a healthier alternative to fried donuts, these lemon baked donuts with poppy seeds are the perfect choice.

Soft, airy, and bursting with fresh lemon flavour, this recipe gives you all the comfort of a donut, with the added benefit of being baked instead of fried.

Why You’ll Love This Recipe:

• Baked, Not Fried – A healthier alternative without sacrificing taste.
• Bright Lemon Flavour with a Crunch – A perfect balance of tangy and sweet with a hint of texture from poppy seeds.
• Easy & Quick – Ready in just 30 minutes!

If you enjoy lemon-flavored desserts, be sure to check out our Perfect Moist Lemon Loaf Cake and Lemon Bars for more delicious citrus treats!

 Ingredients for the Lemon Baked Donuts Batter;

• 75 g unsalted butter, softened
• 100 g granulated sugar
• 1 medium egg
• 1 tbsp grated lemon zest
• 150 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp freshly squeezed lemon juice
• A pinch of salt
• 220 g all-purpose flour
• 1 tsp baking powder
• 1 tbsp poppy seeds

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• ½ tsp vanilla extract

 Step-by-Step Instructions for Lemon Baked Donuts;

1. Preheat & Prep – Preheat your oven to 180°C and grease a donut pan with a little butter or oil.
2. Mix Dry Ingredients – In a large bowl, combine the flour, baking powder, salt, and poppy seeds.
3. Prepare Wet Ingredients – In another bowl, beat the egg with the sugar, sour cream, melted butter, lemon juice and zest, and vanilla extract.
4. Combine Ingredients – Gradually fold the wet mixture into the dry ingredients, stirring gently with a spatula or whisk until just combined.
5. Fill the Pan – Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
6. Bake – Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
7. Cool & Glaze – Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Lemon Glaze for Your Donuts;

1. In a bowl, add the powdered sugar.
2. Gradually mix in the lemon juice while stirring continuously until you achieve a smooth and even consistency. The glaze should be thick enough to coat the donuts but not too runny.
3. If the glaze is too thick, add a bit more lemon juice. If too thin, add more powdered sugar.

How to Decorate Lemon Poppy Seed Donuts:

Option 1: Dip each cooled donut into the glaze or drizzle it over the top using a spoon. Let the glaze set before serving.

Option 2: Pour the glaze into a sturdy plastic bag. Seal the bag and cut a small corner off. Squeeze gently to create thin lines or patterns over the donuts, such as zigzags or spirals.

Let the glazed donuts rest until the glaze firms up. Serve and enjoy your beautifully decorated lemon poppy seed baked donuts!

Looking for more lemony goodness? Try our Perfect Moist Lemon Loaf Cake and Lemon Bars for more citrus-infused treats!

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Lemon Poppy Seed Baked Donuts

Lemon Poppy Seed Baked DonutsThese light and fluffy baked donuts are bursting with fresh lemon flavor and a hint of crunch from poppy seeds. A healthier alternative to fried donuts, they’re easy to make and perfect for breakfast or a sweet treat. Glazed with a zesty lemon icing, these donuts are a refreshing, irresistible indulgence!

Course Breakfast, Dessert, Snack

Cuisine American, Fusion, Mediterranean

Keyword Citrus Dessert, Easy Donut Recipe, Homemade Donuts, Lemon Donuts, Lemon Glazed Donuts, Poppy Seed Donuts

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time: 5 minutes minutes

Total Time 33 minutes minutes

Servings 12 Donuts

Author Mihaela

Ingredients

Ingredients for the Donut Batter

• 75 g unsalted butter softened
• 100 g granulated sugar
• 1 medium egg
• 1 tbsp grated lemon zest
• 150 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp freshly squeezed lemon juice
• A pinch of salt
• 220 g all-purpose flour
• 1 tsp baking powder
• 1 tbsp poppy seeds

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• ½ tsp vanilla extract

Instructions

• Preheat & Prep – Preheat your oven to 180°C and grease a donut pan with a little butter or oil.
• Mix Dry Ingredients – In a large bowl, combine the flour, baking powder, salt, and poppy seeds.
• Prepare Wet Ingredients – In another bowl, beat the egg with the sugar, sour cream, melted butter, lemon juice and zest, and vanilla extract.
• Combine Ingredients – Gradually fold the wet mixture into the dry ingredients, stirring gently with a spatula or whisk until just combined.
• Fill the Pan – Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
• Bake – Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
• Cool & Glaze – Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Glaze:

• In a bowl, add the powdered sugar.
• Gradually mix in the lemon juice while stirring continuously until you achieve a smooth and even consistency. The glaze should be thick enough to coat the donuts but not too runny.
• If the glaze is too thick, add a bit more lemon juice. If too thin, add more powdered sugar.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

FAQs about Lemon Poppy Seed Baked Donuts:

Q: How do I store baked donuts?
A: Keep them in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

Q: Can I use yogurt instead of sour cream?
A: Yes, Greek yogurt is a great alternative and adds extra protein!

You might also love these recipes:

• Moist Apple Crumble Cake – A fall favourite filled with caramelized apples and buttery crumble topping.

• Perfect Moist Lemon Loaf Cake – Bursting with vibrant citrus flavours and a tender crumb.

• Rosemary Focaccia Bread – A simple yet flavourful focaccia, perfect for any meal.

• Moist and Healthy Carrot Muffins – A wholesome treat packed with natural sweetness and flavour.

• Lemon Bars – Buttery shortbread crust with a creamy lemon filling for the ultimate citrus indulgence.

The post Lemon Poppy Seed Baked Donuts appeared first on Mihaela's Recipes.

This delicious Moist Apple Crumble Cake Recipe,  try bake is special made for all the apple desserts lovers. Made from a super moist base, filled with caramelised apple and topped with buttery crumble, this cake is going to be your new favourite fall dessert.

I have tried over the years the apple desert in any form possible,  is my husband favourited desert so I tested and tested.

Today’s recipe is special, well to be fair I did looked for something different,  that we never seen or eaten. So get ready for something you haven’t tried before.

I knew that we want a soft and moist base, then loads of apples with a nice cinnamon flavour,  all of that topped with a nice buttery crumble. That was what I had in mined and haven’t stopped until the perfect one come out of the oven.

I tested this one with friends,  but then I knew that somehow they will like it as we all love home made cakes. I needed someone with a different perspective.

My friend 12 years old girl who is not a big fan home made cakes, not the one with apples anyway was pleased. That pleased that asked me for the recipes so her mum to me it for her . Having this kind of feedback I know is good and tastes yummy.

Behind the Scenes of This Delicious Apple Crumble Cake:

When I started making this cake, I had in mind a combination of something traditionally Romanian.

A beautiful sponge cake, made with plenty of eggs, just like we do in Romania. Then, I wanted apples with a slight caramel flavour and a crumble topping, which isn’t at all Romanian.

In fact, I discovered it in the UK and fell in love with it instantly.

So, what is this cake made of?

Let me tell you how it’s done.

First, I peel the apples and cut them into small cubes—not too small, but not too large either. I drizzle them with a bit of lemon juice and then cook them in butter and sugar. It’s pure magic!

Next, we start with a generous, fluffy base. The eggs are beaten well and for a long time, together with sugar, salt, and vanilla essence, creating the perfect texture.

While the apples are cooling and the eggs are whipping into a fluffy foam, I turn my attention to the crumble.

To make the crumble, I combine cold butter, flour, sugar, and a pinch of cinnamon in a bowl. Using my fingers or a pastry cutter, I work the butter into the dry ingredients until it forms coarse crumbs. Then, I set it aside until it’s time to add it to the cake.

I know I don’t have many recipes on the blog yet, but I’m working hard to add more, as I dedicate part of my time to my little ones and my Romanian blog, which is called The Lemon Flavour (I know it has an English name, but I absolutely love it!). Although I’ve been able to write only a few recipes so far, I’d still recommend the following from my website:

• Perfect Moist Lemon Loaf Cake
• Oranges and Cocoa Pound Cake
• Moist and Healthy Carrot Muffins
• Rosemary Focaccia Bread
• Spicy Garlic Oil Pasta
• Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

And if you’d like to get to know me better and learn more about what I do, feel free to visit my About page, where we can make our acquaintance.

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Moist Apple Crumble Cake Recipe

This delicious apple crumble cake combines soft, caramelized apples with a buttery, cinnamon crumble topping. It’s easy to make, perfectly moist, and ideal for cozy fall afternoons or any time you're craving a comforting dessert. A must-try for apple lovers!

Course Cake, Dessert, Snack

Cuisine American, Autumn, Comfort Food

Keyword apple crumble recipe, autumn cake recipes, buttery apple crumble topping, caramelized apple crumble, cinnamon apple crumble, easy apple crumble cake, fall dessert recipes, homemade apple dessert, moist apple crumble cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 Slices

Author Mihaela

Equipment

• Tray back 20x30 cm

Ingredients

For the Cake:

• 5 large eggs
• 300 g sugar
• 190 ml oil
• 250 g flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 spoons vanilla extract YES, tow

For the Crumble:

• 80 g flour
• 60 g sugar
• 50 g butter
• 1 teaspoon cinnamon

For the Caramelized Apples:

• 1.5 kg apples
• 100 g sugar
• 1-2 teaspoons lemon juice
• 70 g butter

Instructions

• Prepare the Apples:Start by peeling and coring the apples, then cut them into small cubes. Drizzle with a few tablespoons of lemon juice to prevent oxidation.
• Caramelize the Apples:In a pan, melt the butter, then add the sugar and let it cook for a few seconds. Add the apples and sauté them until they become soft. Depending on the size of the apple pieces, this will take about 10-15 minutes. Let the caramelized apples cool completely.
• For the Crumble:In a small bowl, combine the flour, sugar, and cinnamon. Add cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside until ready to use.
• Make the Cake Batter:In a bowl, mix the flour with the baking powder and set aside. In a large bowl, beat the eggs with sugar and salt for about 7-8 minutes, or until fluffy. Add the oil and vanilla extract, then gradually fold in the flour mixture. Mix gently with a spatula to preserve the air incorporated into the eggs.
• Assemble the Cake:Pour the batter into the prepared baking pan. Top with the caramelized apples, then add small pieces of crumble by pinching them with your fingers.
• Bake:Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
• Enjoy!Let the cake cool slightly before serving. Enjoy your moist apple crumble cake as a perfect autumn treat!

The post Moist Apple Crumble Cake Recipe appeared first on Mihaela's Recipes.

Packed with the natural sweetness of grated carrots and a hint of coconut, these moist and healthy carrot muffins are a guilt-free treat, perfect for any time of day.

Enter these Wholesome and Delicious Healthy Carrot Muffins recipe. Born out of a desire to provide wholesome snacks for my family, these muffins are low in sugar and packed with goodness. With tender shreds of carrots, a hint of coconut, and hearty oats, each bite is a nutritious delight that both kids and adults love.

Hey there, fellow bakers and health enthusiasts! As a mom to two little boys, my baking journey has taken a new direction. Now, I’m all about crafting treats that are not only delicious but also nutritious – because what my boys eat matters more than ever.

I’m always experimenting with new muffin recipes to keep them excited about healthy eating. From Spinach, Cheese, Onion, and Fresh Garlic Muffins to Cheese and Carrot Muffins, these Healthy Carrot Muffins are just the latest addition to our collection of nutritious and delicious snacks!

So, if you’re ready to treat yourself and your loved ones to something special – a snack that’s as good for your body as it is for your soul – then let’s dive in and start baking!

Healthy Carrot Muffins Ingredients: Simple, Nutritious, and Delicious

Now, let me take a moment to tell you why these ingredients make these muffins so incredibly delicious and good for you:

Dry Ingredients:

• Shredded coconut: Adds sweetness and texture, rich in healthy fats and fiber.
• Oats (any kind): Provides a hearty texture, rich in fiber, protein, and essential minerals.
• All-purpose flour: Provides structure, binds ingredients together.

Leavening Agents:

• Baking powder: Helps the muffins rise, creating a light and fluffy texture.
• Baking soda: Helps the muffins rise and contributes to tenderness.

Flavor Enhancers:

• Cinnamon: Adds warmth and depth of flavor.
• Nutmeg: Complements cinnamon, adds earthy notes.

Wet Ingredients:

• Eggs: Act as a binding agent, add moisture and richness.
• Brown sugar: Provides sweetness and moisture, adds depth of flavor.
• Vanilla extract: Enhances flavor, adds sweetness.
• Milk: Adds moisture and richness, helps ingredients combine.
• Lemon juice: Adds acidity, reacts with baking soda for leavening.
• Oil (coconut oil works well): Adds moisture, keeps muffins tender.

Key Ingredient:

• Grated carrots: Provides natural sweetness, vibrant colour, and nutrients.

With ingredients like these, it’s no wonder these Healthy Carrot Muffins are such a hit in my household! Let’s roll up our sleeves and get baking.

Here’s a quick and easy way to whip up these delightful little treats.

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.

2. Mix Dry Ingredients: In a large bowl, combine shredded coconut, oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well.

3. Mix Wet Ingredients: In another bowl, whisk together eggs, brown sugar, vanilla extract, milk, lemon juice, and oil until smooth.

4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry mixture. Use a spatula or wooden spoon to gently fold the batter until just combined. Avoid overmixing.

5. Add Carrots: Fold in the grated carrots until evenly distributed.

6. Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about 3/4 full.

7. Bake: Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.

8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy your Healthy Carrot Muffins as a snack or breakfast!

These Healthy Carrot Muffins are incredibly versatile and can be enjoyed in various ways. Serve them warm for breakfast alongside a cup of coffee or tea for a comforting start to your day.

Alternatively, pack them in lunchboxes for a nutritious midday snack at school or work. They also make a delightful addition to brunch spreads or afternoon tea gatherings. Feel free to top them with a dollop of Greek yogurt or a drizzle of honey for an extra touch of sweetness. However you choose to enjoy them, these muffins are sure to be a hit!

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Wholesome and Delicious: Healthy Carrot Muffins Recipe

Enter these Healthy Carrot Muffins. Born out of a desire to provide wholesome snacks for my family, these muffins are low in sugar and packed with goodness. With tender shreds of carrots, a hint of coconut, and hearty oats, each bite is a nutritious delight that both kids and adults love.

Course Appetizer, Breakfast, Snack

Cuisine American, Mediterranean

Keyword Carrot Muffins, Healty Carrot Muffins, Healty Muffins, muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 Muffins

Author Mihaela

Equipment

• Muffin tin

Ingredients

• 30 g shredded coconut
• 70 g oats of any kind
• 120 g all-purpose flour
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 130 g brown sugar
• 1 teaspoon vanilla extract
• 100 ml milk
• 2 teaspoon lemon juice fresh
• 80 ml vegetable oil you can use melted coconut oil, cooled slightly
• 200 g grated carrots

Instructions

• Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or by greasing lightly.
• In a mixing bowl, combine shredded coconut, oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate bowl, whisk together eggs and brown sugar until smooth. Add vanilla extract, milk, lemon juice, and oil, mixing until well combined.
• Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
• Fold in the grated carrots until evenly distributed throughout the batter.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy!

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

The post Moist and Healthy Carrot Muffins appeared first on Mihaela's Recipes.

Prepare to embark on a delightful culinary journey as we unveil the secrets to creating the perfect moist lemon loaf cake. Bursting with vibrant citrus flavours and boasting a tender crumb, this recipe is a testament to the harmonious fusion of simplicity and sophistication in baking.

Whether you’re seeking to impress guests or simply craving a slice of homemade bliss, this guide will equip you with the skills and know-how to achieve lemon loaf perfection.

With its irresistible blend of citrus zest and velvety texture, this moist lemon loaf cake is a testament to the joys of homemade baking.

Whether savoured as a delightful breakfast treat or shared with loved ones over a cup of tea, this recipe promises to elevate any occasion. So, roll up your sleeves, preheat your oven, and prepare to delight in the incomparable flavours of homemade lemon loaf cake.

The details are here:

As someone who didn’t grow up with lemon loaf cake as a staple in my culinary repertoire, discovering this delightful treat during my time in the UK was a revelation.

Lemon, with its bright and zesty flavour, quickly became one of my absolute favourite flavours to explore in baking. There’s something undeniably refreshing and uplifting about the tangy essence of lemons, and when paired with the comforting softness of a perfectly baked loaf cake, it’s a match made in dessert heaven

After diving into the world of lemon loaf cakes, I stumbled upon the magic of citrus-infused baking. It’s been quite the journey, filled with lots of flour mishaps and plenty of taste-testing along the way! But hey, that’s what makes baking so much fun, right?

As I tinkered with recipes, I discovered my love for creating not just lemon loaves but also other citrus treats, like my favourite orange pound cake. There’s something about the sunny sweetness of oranges that just makes my heart sing.

Now let’s dive into this amazing recipes:

Achieving the perfect lemon flavour in your lemon loaf cake is all about balance and maximizing the natural citrus essence of the lemons. Here are some tips to ensure you capture that vibrant lemony taste:

1. Fresh Lemons: Start with fresh, high-quality lemons. The zest and juice of fresh lemons will provide the most intense and authentic lemon flavour. Avoid using bottled lemon juice or artificial flavourings, as they won’t yield the same result.
2. Zest Properly: Use a microplane or fine grater to zest the lemons. Be cautious to only remove the colorful outer layer of the lemon peel, avoiding the bitter white pith underneath. The zest contains the essential oils that pack the lemon flavor punch.
3. Balance Sweetness: Lemon flavour shines brightest when it’s balanced with just the right amount of sweetness. While sugar is essential for structure and moisture in the cake, too much can overpower the delicate citrus notes. Aim for a recipe that balances sweetness with the tartness of the lemons.
4. Fresh Lemon Juice: Use freshly squeezed lemon juice rather than bottled juice for the freshest flavor. Strain the juice to remove any seeds or pulp that could affect the texture of the cake.
5. Enhance with Extracts: Consider adding a small amount of lemon extract or lemon oil to intensify the lemon flavour without adding extra liquid. These concentrated extracts can enhance the natural lemon flavour of the cake.
6. Layered Flavour: Incorporate lemon flavour throughout the cake batter by adding both lemon zest and lemon juice. The zest provides aromatic oils, while the juice adds tanginess and brightness. Don’t forget to include lemon zest in the glaze if you’re using one for a boost of flavour.
7. Adjust to Taste: Taste the batter before baking and adjust the lemon flavour as needed. If you prefer a stronger lemon taste, add a bit more zest or juice. Just be mindful not to alter the texture or balance of the batter too much.

Making the perfect lemon loaf cake is all about attention to detail and a few key tips to ensure your cake turns out moist, flavourful, and delicious.

Here’s a guide on how to achieve just that:

1. Use Fresh Ingredients: For the best flavor, always use fresh lemons for both the zest and juice. Fresh ingredients will give your lemon loaf cake that vibrant, zesty flavor.
2. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before you start mixing. Room temperature ingredients incorporate more easily, resulting in a smoother batter and a lighter texture.
3. Cream Butter and Sugar Well: Creaming the softened butter and sugar together until light and fluffy is essential for incorporating air into the batter, which helps the cake rise properly and creates a tender crumb.
4. Don’t Overmix: Once you start adding the dry ingredients to the wet, mix until just combined. Overmixing can lead to a dense and tough cake.
5. Zest Properly: When zesting the lemons, be careful to only remove the colorful outer layer of the peel, avoiding the bitter white pith. The zest contains the flavorful oils that will infuse your cake with lemon essence.
6. Use Milk and Lemon Juice: This amazing mixture adds moisture and richness to the cake. It also helps tenderize the crumb, resulting in a softer texture. Alternatively, if you prefer a richer texture, you can use yogurt as a substitute, or sour cream. I honestly prefer the mixture of the two, because is just more lemon juice, perfect for my test.
7. Bake at the Right Temperature: Preheat your oven properly and bake the cake at the recommended temperature. This ensures even baking and prevents the cake from drying out.
8. Test for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs attached, but not wet.
9. Cool Properly: Allow the cake to cool in the pan for about 5 minutes before removing it to a wire rack to cool completely. Cooling the cake properly helps it set and develop its flavour.
10. Glaze or Frost: While optional, a simple lemon glaze or frosting can enhance the flavor and appearance of your lemon loaf cake. Drizzle it over the cooled cake for an extra burst of citrus sweetness.

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Moist Lemon Loaf Cake

Prepare to embark on a delightful culinary journey as we unveil the secrets to creating the perfect moist lemon loaf cake. Bursting with vibrant citrus flavors and boasting a tender crumb, this recipe is a testament to the harmonious fusion of simplicity and sophistication in baking.

Course Dessert

Cuisine Mediterranean

Keyword Lemon, Lemon Dessert, Lemon loaf, Loaf, Moist lemone loaf cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 Peope

Author Mihaela

Equipment

• 9×5-inch loaf pan

Ingredients

• 150 ml milk
• 2 and ½ tablespoons lemon juice
• 200 g powder sugar
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 100 g unsalted butter room temperature
• 2 large eggs
• 200 g all purpose flour
• 1 and ½ teaspoons baking powder
• ⅓ teaspoons salt

Instructions

• First, prepare the milk and sugar mixture. In a glass, combine the milk with 1 tablespoon of lemon juice and mix well. Set aside for about 10 minutes until the milk thickens.
• In a bowl, mix together the powdered sugar with lemon zest and vanilla extract. Set aside, similar to the milk mixture, for about 10 minutes.
• In a medium bowl, sift together the all-purpose flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer on medium speed, cream together the softened butter and the sugar mixture until smooth, light and fluffy.
• Add the eggs, one at a time, mixing well after each addition until the mixture is fluffy and creamy.
• Gradually add half of the flour mixture, half of the milk mixture, and the remaining lemon juice, mixing until just combined. Be careful not to overmix.
• Add the remaining flour and milk mixture and mix until the batter is smooth and well combined.
• Pour the batter into a greased and floured loaf pan and bake in a preheated oven at 180°C (350°F) for about 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
• Once baked, remove the loaf from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
• For the decoration, mix the powdered sugar with lemon juice until you get a thick and consistent glaze. Drizzle the glaze over the cooled loaf and sprinkle with additional lemon zest if desired.
• Allow the glaze to set before slicing and serving. Enjoy your lemon loaf cake!
• Happy baking!

Below my latest recipes:

• Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat
• Homemade Pumpkin Soup
• Zucchini, Cheese & Dill Waffles
• Simple Apricot Cake
• Fluffy Jam Croissants

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

The post Perfect Moist Lemon Loaf Cake appeared first on Mihaela's Recipes.

A delicious Oranges and cocoa pound cake, soft and moist, full of orange flavour, which is extremely easy to make and will delight you

This Oranges and cocoa pound cake is one of the best cakes of this kind that I have made in the last years. I really like it because it is not dry in the middle, it is soft and moist, then it is full of an extraordinary orange flavour. I think you will like it just as much because besides the special taste it has, it is extremely simple to make.

Contain simple, handy ingredients that you definitely already have in the kitchen. Then, it is easy to prepare, and if you are new to baking any kind of cakes, this dessert is for you. It is extremely easy to prepare.

Ingredients you will need ?

• large eggs
• natural yogurt
• oil
• cocoa and coffee
• orange zest
• flour
• sugar

Tips for a grate Orange and cocoa pound cake?

• Do not reduce the amount of sugar. If you think that 350 grams of sugar is a little too much, I advise you not to reduce the amount. This cake is quite large, but first of all it has 60 grams of cocoa. This along with the coffee are quite bitter in taste. We need all 350 grams of sugar to get a balanced and sweet dessert.
• Use oil and not butter. Cocoa is a fairly dry ingredient in itself, therefore we need a good quality fat, and the oil in this cake is the recommended one. I was telling you more about this in the Chocolate Cake recipe . I prepared this recipe with olive oil, it turned out great.

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Oranges and cocoa pound cake

A delicious Oranges and cocoa pound cake, soft and moist, full of orange flavour, which is extremely easy to make and will delight you

Course Dessert

Cuisine American

Keyword cocoa, oranges, Pound cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Author Mihaela

Equipment

• 21 cm diameters

Ingredients

• 4 large eggs
• 350 gr sugar
• 120 ml vegetable oil can use olive oil too
• 120 natural yogurt
• 250 gr flour cake flour
• 60 gr cocoa powder
• 6 gr instant coffee can used coffin free
• ½ teaspoon salt
• peel from two large granges
• 100 ml hot water
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Turn the oven to 180 ° C and prepare the cake pan.
• In a bowl, mix the flour, salt, baking powder and baking soda.

  Beat the eggs, orange peel and sugar with a mixer until they double in volume and the sugar has melted.
• In a smaller bowl, mix the cocoa and coffee, then add hot water. Mix with a spoon until a homogeneous paste is obtained.
• Over the egg mixture, add the yogurt and mix gently with a whisk or spatula. Then add the oil and the mixture of cocoa and coffee. Stir gently until smooth.
• At the end, add the flour. The dough then goes in the tray and in the oven for about 35 minutes, or do the toothpick test. After baking, leave the cake in the pan for about 5 minutes, then remove and leave to cool on a grill.

My latest recipes:

Lemon Bars

Cheese and carrot muffins 

You can find me on Facebook at Mihaela’s Recipes if you want to getting touch! If you’ve tried any of my recipes, I’d love you to tell me how they came out. Please leave me a comment below and tell me how it was.

Have a grate Day!

The post Oranges and cocoa pound cake appeared first on Mihaela's Recipes.

A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.

I simply love  lemon desert, in any possible form.  Lemon Bars, Lemon Cake, Lemon Muffins ….etc. They are fresh and bright and make me think at Spring or Summer time. Every time I’m in the kitchen thinking what can I bake,  first think that come in my head is something with lemon,  if not, is something with apples. Why apples? Because any apples deserts are my husband favourites, and are the deserts that probably I have baked most in my life. Surprisingly I never manage to make good pictures with my delicious apples desert, just because they vanish . But getting back to our Lemon Bars for today….

You will only need 7 basic ingredients,  and are simple and easy to make. Is not that just grate? Because every time we get in the kitchen, all we want is something delicious, tangy and easy to make. Not to mention that we don’t want to have a big mess to clean at the end. So…

Ingredients that you need.

• all-purpose flour
• butter
• eggs
• lemon juice and zest
• sugar
• butter
• salt

How to make these Lemon Bars?

1. I have tried so many lemon desert, and Lemon Bras over the years, and what I can say is that if you are a lemon desert fan, make sure you start by making them with real fresh lemon zest and juice. Don’t even bother to bake using bottle lemon juice. I know is easier, maybe even cheaper, but the taste is not even close of what you will want to be when not using fresh lemon juice.
2. Then what we are after is the balance between the crispy shortbread and the creamy lemony filling. Some times is to much of filling for me. I love to have  a strong lemon flavour in my bars, however,  is not the filling that I’m after. I want balance, I want crunchy base and tangy lemony filling. So for that this recipes is calling for a thick shortbread base, because that way  the filling can be balanced and don’t  fell that you just had a full mouth of lemon cream filling.
3. Make sure you have all the ingredients at the room temperature and your Lemon Bars are baked to the correct temperature as well.

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Lemon Bars

A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.

Course Dessert

Cuisine American

Keyword Bars, Lemon Bars, Lemon Dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Author Mihaela

Ingredients

Shortbread crust

• 230 gr melted butter
• 300 gr all purpose flour
• 100 gr sugar
• 1 tbsp lemon zest
• ½ tsp salt

Lemon Filling

• 220 ml lemon juice
• 300 gr sugar
• 5 large eggs room temperature
• 45 gr all purpose flour

Instructions

Shortbread

• Line the bottom and the sides of a 9x13 baking pan, with parchment paper, making sure leaving more out on the sides, as that it will help lifting out the bars from the pan at the end.Set aside. Preheat the oven at 170° C .
• In a medium bowl, mix the sugar and lemon zest. Then add the melted butter and mix again until all combine. Gradually add the flour and stir until completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are lightly browned.

Lemon Filling

• In a large bowel, whisk the sugar and flour, then add the eggs, one at the time. At the end add the lemon juice ans stir until completely combine. Pour the filling over the worm crust and bake for another 22-25 minutes, or the centre is set an no longer jiggles. Remove the bars from the oven and cool completely at room temperature for 1 -2 hours.

The post Lemon Bars appeared first on Mihaela's Recipes.

These Chocolate Muffins are absolutely delicious, are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container. Are simple to make and contain simple ingredients, that probably you already have them in your kitchen.

Muffins in general are a big hit in our family. We make them often, with different flavors, with fruits, with or without sugar. More recipe soon, as is hard to find time these days with a toddler around. 

How to make them?

• These delicious chocolate muffins have an intense chocolate taste.  My secret is that after I get the  batter,  it goes to the fridge for 30 – 60 minutes, no more. There the chocolate flavour will intensify, and although I only used cocoa 70%, the chocolate taste it will really intend. Also, I have used instant coffee, dissolved in a little water, a teaspoon of hot water. Because the coffee intensifies the taste of chocolate even more.
• Then are simple to make. The eggs are mixed with the sugar and salt using a hand mixer or a whisk, until they become fluffy and double their volume. About 3-4 minutes. Then add milk and oil, a little at a time with the mixture of flour and cocoa. That’s all, then in the fridge for a minimum of 30 minutes but no more than 60 minutes.
• Another secret for making these supper moist and fluffy muffins is the baking temperature and the difference from cold, after we have left them in the fridge for one hous, and the very hot oven. They will go in the oven at 210 C, for 5 minutes and the reduce the oven temperature to 180 C for another 14-16 minutes. Or simply make the toothpick test.

Ingredients you’ll need

• all purpose flour 
• eggs
• sugar
• vegetable oil
• cacao
• vanilla
• instant coffee
• salt 
• milk
• baking powder

You can easily add in these chocolate muffins, chocolate chips or walnuts if you desire. We have test them like that many times and they will be just as tasty and moist. I will only suggest to prepare more then 12 muffins cups, you will need 2 tins of 12 muffins each or use individual ones made of silicone,  as you can make about 14 muffins.

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Chocolate Muffins

These muffins are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container

Course Breakfast, Dessert, Snack

Keyword chocolate muffins, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Mihaela

Ingredients

• 220 all purpose flower
• 210 ml vegetable oil
• 220 gr sugar
• 3 eggs medium
• 75 ml milk
• 40 gr cacao
• 1 ½ tsp baking power
• ½ tsp salt
• 1 tbsp vanilla extract
• 1 tbsp instant coffee

Instructions

• Whisk the flour, cocoa powder, baking powder together in a large bowl. Set aside.
• In a separate bowel using and handheld mixer, beat the eggs, salt and sugar until are fluffy and doubled the volume. About 3-4 minutes. Slowly pour the dry ingredients, at the same time with the oil. At the end add the milk mixed with the vanilla and the instant coffee dissolved in a spoon of hot water beforehand.
• Place the batter in the fridge for one hour, no more.

  Before the time is up, prepare 12 muffins tin, with cupcakes liners and preheat the oven at 210°C.
• Spoon the batter evenly into the cup or liner. Bake the muffins for 5 minutes at 210°C then reduce the oven temperature to 180° C for other 14-16 minutes approximately, or until a toothpick inserted in the centre comes out clean.
• Allow the muffins to cool for 5-10 minutes in the muffin tin, then place to a wire rank.

  Enjoy!

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