This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time, this loaf cake has a dense, buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean. Once baked, the loaf is drizzled with a thick, creamy glaze flecked with vanilla bean. Pair this lemon thyme cake with coffee or tea, or enjoy it as a dessert or snack.

If you love lemon pound cake, it might be time to try a fresh twist on this classic. Just a hint of thyme adds a gentle, fragrant note, making this cake feel extra special.

You still have the zesty lemon flavor, but now it’s balanced with the earthy, herbal notes of thyme. It really makes the lemon flavor pop! 

Have you ever thought of adding thyme to your baked goods? I have added it to a few savory recipes in the past, such as these Savory Gruyère & Thyme Scones and Cheddar Biscuits with Thyme and Sage Butter. I have also added it to this Blueberry Thyme Galette, and it was truly mind-blowing! Definitely have some fun adding thyme to your sweet and savory baked goods.

I love that this pound cake only requires about 15 minutes of prep. As a mom of two, I don’t have a ton of extra time to spend prepping a recipe, even though I love baking so much!

It feels good to create something thoughtful for my family, and they all enjoyed the thyme twist. Who can resist a buttery, tender slice of lemon pound cake? 

I also suggest trying out the other pound cakes I have shared on the blog, as we can never have too many pound cake recipes: Meyer Lemon Pound Cake, Fonio Pound Cake, Orange Pound Cake, Vanilla Pound Cake, and Raspberry Lemonade Pound Cake.

We have to talk about the icing. You know I love to add a little twist to my recipes where I can. One switch I love to make is to use vanilla bean instead of vanilla extract. Not only is this icing thick and creamy, and drips perfectly over the loaf, but it is speckled with little flecks of vanilla bean for the best flavor.

If you’d like to dial up the lemon flavor a bit more, add a little bit of extra lemon juice to the icing. Adding one to two tablespoons of lemon juice to the icing gives it an extra citrusy punch. Just use a splash of heavy cream to bring the icing back to the right consistency. I don’t recommend adding more lemon juice to the batter, as too much liquid can make the loaf overly wet.

If you’re like me and your fridge is filled with Greek yogurt, you can use it instead of plain yogurt. Greek yogurt will create a slightly thicker batter, but both work beautifully as long as you use full-fat yogurt, which helps keep the cake rich, tender, and flavorful.

This lemon thyme loaf pairs perfectly with a cup of coffee or tea, makes a lovely afternoon snack, and feels right at home on a dessert table. I hope your family loves it as much as mine did!

Ingredients

• granulated sugar
• powdered sugar
• fresh thyme leaves
• all-purpose flour
• sea salt
• baking powder
• unsalted butter
• large eggs
• fresh lemon juice and lemon zest
• vanilla extract & vanilla bean paste
• plain yogurt
• heavy cream

How to Make Lemon Pound Cake

Preheat the oven and grease a standard 1-pound loaf pan with nonstick cooking spray. 

Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.

Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate the ingredients. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about one to two minutes. Scrape down the sides of the bowl, then add the sugar. 

Beat on low, working up to medium speed for two to three minutes until creamy and more pale in color. 

With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. 

Once the last egg has been incorporated, scrape the bowl once more, then add the lemon juice and vanilla. 

Mix on medium-low until combined. The acid in the lemon juice will make the mixture look lumpy and split, but don’t panic! It will come together once the dry ingredients are added.

With the mixer running on low, add half of the dry ingredients, mixing until just combined. 

Scrape the bowl, then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick. 

Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for about an hour or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.  

Cool the cake on a wire rack for at least an hour before removing it from the pan. Cool completely on a wire rack before glazing.

When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and a few tablespoons of heavy cream to a small bowl. 

Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. 

Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets, then slice. Or, slice and serve right away!

How to Store

Homemade pound cake can be stored at room temperature for up to four days when wrapped tightly in plastic wrap or kept in an airtight container. Keeping pound cake stored in the fridge can dry it out, so it’s best to avoid it unless necessary. 

Pound cake can also be stored in the freezer for up to three months. Make sure to wrap the pound cake tightly in plastic wrap. Thaw slices of pound cake at room temperature before serving.

More Lemon Recipes

• Lemon Blondies
• Poppyseed Lemon Baked Donuts
• Lemon Sugar Cookies
• No Bake Lemon Raspberry Cheesecake
• Lemon Raspberry Bundt Cake

What do you think of this tasty lemon pound cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Thyme Loaf Cake Recipe

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Yield: 8-10 servings

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time required, this loaf cake has a dense and buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the lemon thyme loaf cake

Toggle ingredient group

• 1 cup granulated sugar
• 1 tablespoon lemon zest, from about 2 lemons
• 1 ½ tablespoons packed fresh thyme leaves, finely chopped
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 ½ teaspoons baking powder
• 1 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 2 tablespoons fresh lemon juice, from 1-2 lemons
• 2 teaspoons vanilla extract
• ⅓ cup plain yogurt, at room temperature

For the vanilla bean glaze

Toggle ingredient group

• 1 cup powdered sugar, sifted
• 1 pinch sea salt
• 1 ½ teaspoons vanilla bean paste
• 3-4 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) with nonstick cooking spray. 
2. Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.
3. Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate. Set aside.
4. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Scrape down the sides of the bowl then add the sugar. Beat on low, working up to medium speed for 2-3 minutes until creamy and more pale in color. 
5. With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. Once the last egg has been incorporated, scrape the bowl once more then add the lemon juice and vanilla. Mix on medium low until combined. The acid in the lemon juice will make the mixture look lumpy and split but don’t panic! It will come together once the dry ingredients are added.
6. With the mixer running on low, add half of the dry ingredients, mixing until just combined. Scrape the bowl then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick. 
7. Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.  Cool the cake on a wire rack for at least 1 hour before removing it from the pan. Cool completely on a wire rack before glazing.
8. When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and 3 tablespoons of heavy cream to a small bowl. Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets then slice. Or, slice and serve right away!

Notes

• It’s normal for there to be a crack through the center of the top of the cake.
• If you’re worried about the top browning too much before the loaf is fully baked, you can tent the top with foil during baking. 
• Leftovers keep best in an airtight container at room temperature. Make sure to enjoy within 3 days for the best flavor and texture. The cake can also be stored in the fridge. Enjoy within 6-7 days.

FAQs

Can I add more lemon flavor? If you want a more lemony flavor, add 1-2 tablespoons of lemon juice to the glaze and just enough heavy cream to bring it to the right consistency. I do not recommend adding more lemon juice to the batter as it will make the loaf too wet. 

Can I use Greek yogurt in place of plain yogurt? Yes, you can use either plain yogurt or plain Greek yogurt. Greek yogurt will lead to a slightly thicker batter. Either way, make sure to use a full fat yogurt for the best texture and flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
• 
  Professional-Grade Nonstick Loaf Pan 9 x 5
• 
  OXO Good Grips Non-Stick Pro Loaf Pan, 1 lb.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 110mgSodium: 249mgCarbohydrates: 60gFiber: 1gSugar: 50gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Thyme Loaf Cake with Vanilla Bean Glaze appeared first on A Classic Twist.

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements the tart pieces of apple and warm cinnamon. These apple scones are perfect for pairing with coffee or tea for a snack or as part of a breakfast spread. Whether it’s Fall or not, these scones are a great way to embrace the cozy flavors of the season.

Is it me, or does a warm, buttery apple pastry instantly transport you to Fall? These apple and cinnamon scones with maple glaze embody everything we love about the season in one delicious treat!

I cannot resist adding tart apples and cinnamon to my baked goods when the weather starts to turn colder. The smell it creates when it’s baking fills my kitchen with cozy vibes.

There’s nothing better than slicing a warm scone open and smothering it with butter while sipping a coffee. It’s the perfect way to start the day, especially on the weekend.

Scones are a simple recipe to make. They can look complicated, but the secret is to ensure your butter stays cold and avoid overmixing the dough.

Overmixing the dough can overwork the gluten, resulting in scones with a tough texture. Stick to just mixing it enough that it is combined. That’s how you end up with brag-worthy tender and flaky scones!

Here are a few of my favorite scone recipes that you might like to try: Blackberry Buttermilk Scones with Lemon Glaze, Strawberry Chocolate Scones, Lemon Scones, Sweet Potato Scones with Maple Icing, and Savory Gruyère Thyme Scones.

I recommend using tart and firm apples, such as Granny Smith apples, when making these scones. The tartness complements the sweet maple glaze. If you need to substitute, you can use Pink Lady, Braeburn, or Northern Spy.

Many people may not realize this, but you can make scones ahead of time and freeze them unbaked until you’re craving a special treat. When you are ready to bake the frozen scones, remove them from the freezer and add a few extra minutes to the bake time.

Are you planning on making these cinnamon apple scones for breakfast or a Fall brunch? These scones will definitely be making an appearance during those cozy Sunday mornings when we’re all gathered around the kitchen.

Ingredients

• all-purpose flour, plus extra for shaping the dough
• baking powder
• granulated sugar
• ground cinnamon
• salt
• unsalted butter
• a medium Granny Smith apple
• heavy cream
• a large egg
• vanilla extract
• powdered sugar
• maple syrup

How to Make Apple Cinnamon Scones

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine.

Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea.

Stir in the diced apple until evenly distributed and coated in the dry ingredients. 

Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients.

Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper.

Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide.

Cut the dough into 8 wedges with a sharp knife.

Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for about 15 minutes until completely firm.

While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack until they are firm to the touch and the edges are just beginning to turn golden.

Cool the scones on a wire rack completely before glazing. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, some cream, and a pinch of salt until very smooth.

The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again.

Drizzle or spoon the glaze over the cooled scones, then enjoy.

How to Store

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days.

They can also be kept in the fridge and enjoyed within 3-4 days. If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

More Fall Breakfast Recipes

• Apple French Toast Bake
• Salted Caramel Apple Cinnamon Rolls
• Apple Crepes
• Apple Cinnamon Waffles
• Apple Caramel Dutch Baby Pancake

What do you think of this comforting cinnamon apple scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple Cinnamon Scone Recipe

Print

Yield: 8 scones

Apple Cinnamon Scones with Maple Glaze

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements that tart pieces of apple and warm cinnamon.

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 cups all-purpose flour, plus extra for shaping the dough
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1 heaped teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup (1 standard stick) very cold unsalted butter, diced
• 1 medium Granny Smith apple, peeled and diced, about 1 heaped cup
• ½ cup + 2 tablespoons heavy cream, cold
• 1 large egg, cold
• 1 teaspoon vanilla extract

For the glaze:

Toggle ingredient group

• 1 ½ cups powdered sugar, sifted
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream, plus extra as needed to thin
• 1 pinch sea salt

Instructions

1. Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine. Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea. Stir in the diced apple until evenly distributed and coated in the dry ingredients. 
2. Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients. Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper. Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide. Cut the dough into 8 wedges with a sharp knife. Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for 15 minutes until completely firm.
3. While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack for 17-20 minutes or until they are firm to the touch and the edges are just beginning to turn golden. Cool the scones on a wire rack completely before glazing. 
4. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until very smooth. The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again. Drizzle or spoon the glaze over the cooled scones, then enjoy.

Notes

• These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days. They can also be kept in the fridge and enjoyed within 3-4 days. 

• If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

Recipe Tips

• The trick to tender, flaky scones is ensuring the fats (butter and cream) are cold when they hit the oven and that the dough is not overworked. If your kitchen is particularly warm, I recommend popping your mixing bowl into the freezer for a few minutes after you mix the butter into the dry ingredients and making sure you freeze the shaped scones for 15 minutes before baking. 
• A half-inch dice is the perfect size for the apple pieces and ensures you get a piece of apple in nearly every bite. 
• For more of an apple pie vibe, use an equal amount of apple pie spice in place of the ground cinnamon.

FAQs

Can I use a different apple variety? I recommend using firm and tart Granny Smith apples here as the tartness of the apple pieces pairs well with the sweetness of the glaze. If you cannot find Granny Smith apples, you can use other firm, tart apple varieties like Pink Lady, Braeburn, or Northern Spy. 

Can I freeze these scones before baking them? Yes, you can freeze the shaped scones in order to bake them at a later date. Make sure they aren’t touching for their initial freeze. Once they are frozen solid, you can move them to an airtight container. When you’re ready to bake them, you’ll most likely need to add a few minutes to the baking time. Frozen scones should be baked within one month for the best results. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Stainless Steel Bowl Scraper/Chopper

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 462mgCarbohydrates: 73gFiber: 2gSugar: 32gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Apple Cinnamon Scones with Maple Glaze appeared first on A Classic Twist.

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!

It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.

Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.

The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.

If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!

This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!

I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!

Ingredients

• heavy whipping cream
• espresso powder
• mascarpone cheese
• granulated sugar
• vanilla extract
• chocolate graham crackers
• dark chocolate bar

How to Make Chocolate Espresso Icebox Cake

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.

Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.

Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.

Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).

Then place a single layer of graham crackers on top.

Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.

You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.

When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.

Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.

Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.

How to Store

You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

More Homemade Ice Cream Recipes

• Chocolate Chip Cookie Dough Ice Cream Cake
• Peanut Butter Chocolate Ice Cream Cake
• Birthday Ice Cream Cake
• Strawberry Cheesecake Ice Cream
• Blueberry Cheesecake Ice Cream

What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Chocolate Espresso Icebox Cake Recipe

Print

Yield: 8 servings

Chocolate Espresso Icebox Cake

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

Prep Time 20 minutes

Cooling Time 12 hours

Total Time 12 hours 20 minutes

Ingredients

• 2 cups heavy whipping cream, cold
• 2 tablespoons espresso powder
• 16 ounces mascarpone cheese, cold
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 box chocolate graham crackers
• 1 dark chocolate bar, about 2-3 ounces

Instructions

1. Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
2. Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
3. Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
4. When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
5. Keep leftovers covered and chilled. Enjoy within 3-4 days.

Notes

I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.

The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.

This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.

If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.

Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.

During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.

Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.

How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Espresso Icebox Cake appeared first on A Classic Twist.

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness. 

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.

Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!

You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?

When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.

For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.

But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.

If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.

Ingredients

• sheet puff pastry
• a large egg & an egg yolk
• cream cheese
• granulated sugar
• vanilla bean paste or vanilla extract
• some cream or milk
• a lemon
• fresh raspberries
• powdered sugar

How to Make Raspberry Lemon Cream Cheese Danishes

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 

Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.

Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.

Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.

Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.

Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.

Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy. 

Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.

Scatter a few raspberries on top of the cream cheese filling of each pastry.

Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 

Bake the danishes in the preheated oven until puffed and the edges are golden brown.

Cool the danishes on the sheet for at least 10 minutes.

While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

How to Store

Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.

More Sweet Breakfast Recipe Ideas

• Blackberry Buttermilk Scones with Lemon Glaze
• Lemon Baked Donuts with Poppyseeds
• Blueberry Flavored Dutch Baby Pancake
• Berry Croissant French Toast Bake
• Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Raspberry Lemon Cream Cheese Danish Recipe

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Yield: 6 servings

Raspberry Lemon Cream Cheese Danish

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

Ingredients

• 1 sheet puff pastry, thawed according to package instructions
• 1 large egg + 1 egg yolk, at room temperature
• 4 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar, plus extra for sprinkling on the pastry
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 teaspoon cream or milk
• 1 medium lemon, zested and juiced
• 1 6-ounce container fresh raspberries
• ½ cup powdered sugar

Instructions

1. Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 
2. Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
3. Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes. 
4. While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy. 
5. Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 
6. Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
7. While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

Notes

• Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes. 
• Danishes can be served warm or at room temperature.
• I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy. 
• You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
• Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

This blog post was originally posted on March 31, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a treat!

I brought these lemon poppyseed baked donuts to a baby shower party. When I heard the theme of “pop,” my mind went straight to poppyseeds, and considering I am still baking my way into Spring, lemons were perfect for the occasion. Nothing screams Spring like lemon poppyseed!

Oh, I should mention I finally invested in a donut pan. And I am in big trouble. Guys, I am ADDICTED!! Like whoa!! Baked donuts are amazing. Soft, moist, delicious, and perfect with your morning cup of coffee or tea. I immediately made a second batch!

These lemon poppyseed baked donuts were the first donuts I made as soon as I got my pan, and they are everything I expected baked donuts to be: Moist, fluffy, and a little crunchy from the poppyseeds.

How do they compare to fried donuts? Well, for one, they are baked and much better for you. But also, they are really moist and have a great, tender texture.

But of course, fried donuts will always have a little edge because they are fried, but since these are pretty delicious and better for the soul, I will stick with them.

They are great for a quick breakfast and only took me 15 minutes to whip up, and they baked in 10 minutes.

Ingredients

• cake flour
• granulated sugar
• baking powder
• salt
• a few poppyseeds
• some buttermilk & milk
• lemon juice
• unsalted butter
• a large egg
• vanilla bean paste or seeds from a vanilla bean
• powdered sugar

How to Make Baked Lemon Poppyseed Donuts

Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed.

In a measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.

Add the wet ingredients to the dry ingredients.

Mix until just combined. Do not overmix, as you will have rubbery donuts.

Using a small spoon, scoop batter into the prepared donut pan, filling each about two-thirds full.

Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched.

Let cool in the pan for 1 minute and then transfer to a cooling rack to cool completely. While the donuts are cooling, make the glaze.

To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.

When the donuts are completely cooled, dip each in glaze and top with sprinkles. Let the glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

How to Store

Store leftover donuts at room temperature in an airtight container for up to 2 days.

More Irresistible Spring Recipes

• Lemon Cheesecake
• Lemon Layer Cake
• Lemon Poppy Seed Cookies
• Meyer Lemon Pound Cake
• Lemon Scones

What do you think of this amazing lemon poppyseed baked donut recipe? What would you serve with these baked donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Poppyseed Donut Recipe

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Yield: 6 donuts

Lemon Poppyseed Baked Donuts

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Donuts

Toggle ingredient group

• 1 cup cake flour, sifted
• ⅓ cup plus 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ tablespoon poppyseed
• ⅓ cup plus 1 tablespoon buttermilk
• ½ teaspoon lemon juice
• 1 tablespoon unsalted butter, melted and cooled slightly
• 1 large egg
• ½ tablespoon vanilla bean paste or seeds from ½ a vanilla bean

For the glaze:

Toggle ingredient group

• 1 cup powdered sugar
• ¼ teaspoon lemon juice
• 3 tablespoons milk
• Poppyseed, for topping (optional)

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.
2. In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed. In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into the prepared donut pan, filling each about ⅔ full.
4. Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
5. To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.
6. When donuts are completely cooled, dip each in glaze and top with sprinkles. Let glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

Recommended Products

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  OXO Good Grips 3-Piece Silicone Spatula Set
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  Pyrex Glass Mixing Bowl Set (3-Piece)
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  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 279mgCarbohydrates: 39gFiber: 0gSugar: 21gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Poppyseed Baked Donuts appeared first on A Classic Twist.

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

This blog post was originally published on April 11, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a delicious Spring treat!

It was a long and hard wait, but I had to hold off on the carrot cake until the breeze finally started feeling like Spring!! It’s 60 today, woot woot woot! And after two thunderstorms, it’s starting to smell like Spring.

I start indulging in carrot cake as soon as the Spring air arrives. It’s just a Spring thing. Although, it is also a Fall thing. Hmmmmm, it might be a year-round thing then… I guess I just love carrot cake!!

The problem is that I am very picky when it comes to carrot cake recipes, and I have been on the hunt for the perfect one for a while.

They have to be moist (duh), have the perfect amount of carrots but not too much where it tastes like just strings of carrot, they can’t be too sweet, and there needs to be some crunch in there, and of course be topped with cream cheese frosting.

See? Told you I was picky. Needless to say, I have found it. These carrot cake cupcakes with mascarpone cream cheese frosting are not only a twist on the classic but are also all of the above! You can find my other carrot cake recipes here: Carrot Cake Bars, Classic Carrot Cake, Baked Carrot Cake Donuts, and Carrot Bundt Cake.

Moist, with the perfect ratio of carrot to cake, not too sweet, with a little bit of crunch, and topped with a slightly less tangy cream cheese frosting.

I found this recipe on Joy the Baker, and I hardly had to alter it. I was pleasantly surprised how the cupcakes turned out to be the perfect carrot cake cupcakes I love from my local bakery. And you know what?

They are so easy to make too! It’s a one-bowl mixing process. No mixer is involved, just your muscles. Look how beautiful they look above when they come out of the oven. See the ratio of carrots to cake?? Yup, that’s how I like it!!

I topped the carrot cake cupcakes with mascarpone cream cheese frosting because mascarpone is creamier and slightly sweeter than cream cheese, making the frosting just so much more delicious. As an avid cupcake frosting swirlier, traditional cream cheese frosting is a nemesis.

I dislike it from that point of view, but it tastes so good, and you CANNOT have carrot cake without it, so I just dolloped it on top. Thank God for sprinkles!! And festive Easter eggs!

Ingredients

• a few fresh carrots
• crushed pineapple
• eggs
• granulated sugar & powdered sugar
• vegetable oil
• buttermilk & milk
• pure vanilla extract
• a few mix-ins like pecans or walnuts & dried cranberries
• all-purpose flour
• baking powder & baking soda
• salt
• ground cinnamon, ginger, & cloves
• cream cheese
• unsalted butter
• mascarpone cheese

How to Make the Best Carrot Cake Cupcakes

Preheat oven to 350 degrees F and line 2 muffin tins with cupcake liners and set aside.

In a medium-sized bowl, add in the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries, and nuts.

Mix together until combined and set aside.

In another bowl, whisk together the dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients all at once into the wet ingredients and

Mix until just combined and there are no flour clumps.

Divide the batter into prepared cupcake liners, filling each about three-quarters full.

Bake cupcakes until a toothpick inserted into the center comes out clean, about 20-23 minutes, rotating halfway through baking.

Remove cupcakes from the oven and let them cool in pans for 10 minutes before turning out onto cooling racks and cooling completely before frosting.

For the frosting, beat the cream cheese on medium speed until soft and creamy, about 3 minutes.

Add the butter and mascarpone cheese and beat on low until well combined. Then, increase the speed to medium and beat for 1 minute.

Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.

Frost the cooled cupcakes and store the cupcakes in the refrigerator until ready to serve.

How to Store

Store these frosted cupcakes in the refrigerator for up to 5 days in an airtight container.

More Easter Recipes

• Speckled Easter Cake
• Easter Chocolate Cupcakes
• Easter Basketweave Cake
• Easter Cake Pops
• Bird Nest Cupcakes

What do you think of this moist carrot cake cupcake recipe? What would you serve with these Easter cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Carrot Cake Cupcake Recipe

Print

Yield: 15 cupcakes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

Carrot Cake Cupcakes

Toggle ingredient group

• 2 cups carrots, peeled and finely processed or grated
• 2 large eggs, slightly beaten
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon pure vanilla extract
• ¼ cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts
• ¼ cup dried cranberries
• 1 ½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• a pinch of teaspoon ground cloves

Mascarpone Cream Cheese Frosting:

Toggle ingredient group

• 6 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ½ cup mascarpone cheese, softened
• 1 teaspoon vanilla extract
• pinch of salt
• 4-5 cups powdered sugar
• 2-4 tablespoons milk, depending on your desired consistency

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
2. In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.
3. In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves)
4. Add the dry ingredients all at once into the wet ingredients and mix until just combined and there are no flour clumps.
5. Divide batter into prepared cupcake liners, filling each about ¾ full. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.
6. For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed. Add the butter and mascarpone cheese and beat on low until well combined. Then increase speed to medium and beat for 1 minute. Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.
7. Frost cooled cupcakes.
8. Store cupcakes in refrigerator until ready to serve.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 289mgCarbohydrates: 176gFiber: 2gSugar: 161gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting appeared first on A Classic Twist.