How to make delicious lemon cakes

How to Make Bakery-Worthy Lemon–Poppy Seed Muffins

This quick trip became a daily ritual, offering a delightful variety of fresh pastries and treats that made my mornings much more enjoyable. Whether it was a flaky croissant, a sweet danish, or a hearty muffin, the bakery’s offerings never failed to brighten my day and keep me fueled for the tasks ahead.

Here’s the recipe I came up with to capture that same delicious flavor:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (or your favorite muffin mix-ins)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your homemade muffins that bring back the warmth and comfort of those bakery mornings!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• Zest of 2 lemons
• 3/4 cup milk (whole or 2%)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest until well combined.
3. In a separate bowl, beat the eggs, then add the milk, oil (or melted butter), lemon juice, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Optional Glaze:

• Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth. Drizzle over cooled muffins for an extra burst of lemon flavor.

Enjoy your bakery-worthy lemon-poppy seed muffins with a cup of tea or coffee!

Move oven rack to middle position and preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper or reusable baking cups and set aside.

In the bowl of a stand mixer, attach the paddle attachment, add sugar and lemon zest and mix with your fingers until fragrant, about 30 seconds. Let stand for 5 minutes. (You can also use an electric hand mixer and place sugar and lemon zest in a large bowl.)

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
Add butter to lemon and sugar mixture on low speed and mix until smooth and light, stopping once to scrape down sides and bottom of bowl. Mix for about 5 minutes. With mixer still running, add eggs one at a time, mixing thoroughly before adding the next egg. Sprinkle with vanilla.
Stop mixer and scrape bowl. Add 1/2 of the flour mixture on low speed and beat until well combined. Then add the milk and lemon juice and beat until well combined. Add the remaining flour and beat again on medium speed for about 3 seconds.
Divide the batter evenly between the baking cups, filling each cup about 2/3 full. Bake for about 25 minutes, until a wooden toothpick or cake tester inserted into the center comes out clean and the muffins spring back to their original shape. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
While the muffins are cooling, prepare the glaze. In a small bowl, whisk together the lemon juice and powdered sugar until smooth. For a thicker frosting, whisk in the powdered sugar a tablespoon at a time until desired consistency. Using a spoon, drizzle or spread the glaze over the cooled muffins.