Spring Archives - A Classic Twist

Chocolate-Covered Coconut Easter Eggs

Zainab Mansaray — Mon, 02 Mar 2026 09:01:00 +0000

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!!

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate.

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift.

Ingredients

cream cheese
unsalted butter
milk
unsweetened shredded coconut
sea salt
vanilla extract
powdered sugar
dark chocolate
coconut oil
sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl.

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined.

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough.

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball.

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler.

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off.

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets.

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month.

More Sweet Easter Recipes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
Easter Chocolate Cupcakes
Easter Cookies with Buttercream Frosting
Easter Cake Pops
Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? 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 Easter, friends!

Chocolate Coconut Easter Egg Recipe

Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

4 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
1 tablespoon milk, at room temperature
3 cups unsweetened shredded coconut
¼ teaspoon sea salt
1 1/2 teaspoons vanilla extract
3 ½ cups powdered sugar
16 ounces dark chocolate, roughly chopped
1 tablespoon coconut oil
Sprinkles, optional

Instructions

Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough.
Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.
Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings.
Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe.
I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge.
Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month.
You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out.

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

Zainab Mansaray — Mon, 16 Feb 2026 11:00:00 +0000

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

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

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

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

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

Instructions

Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) 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. Set aside.
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.
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 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.
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.

Lemon Elderflower Mocktail

Zainab Mansaray — Mon, 17 Mar 2025 10:54:00 +0000

This refreshing lemon elderflower mocktail is a balanced blend of floral sweetness and bright citrus. It combines the tang of freshly squeezed lemon and lime juices with fruity and floral elderflower syrup. Sparkling mineral water lends a subtle effervescence and balances the flavors in the drink. Served over ice and garnished with a slice of lemon, this mocktail is light, fragrant, and just the right balance of sweet and tart!

Baking might be my jam, but I love making a fancy cocktail or mocktail! When I’m hosting a get-together, I’m always inspired to serve a few drinks for my guests. Over the years, I have created a large collection of drink recipes that are loved by all of you.

Spring always makes me think of lemons, so I wanted a lemony drink with a hint of floral. With a lot of guests these days seeking a non-alcoholic drink, I decided to make a Spring-inspired mocktail. If you need something to serve with this drink that’s perfect for Spring, check out my Spring recipes.

I love the delicate taste of elderflower. If you’ve never tried it, it tastes a little floral with a slight sweetness that reminds me of lychee and pears. So I decided my mocktail needed to combine lemons and elderflower to combine the best of Spring!

This drink is perfect for serving at bridal showers, baby showers, and Easter celebrations.

To make this elderflower mocktail, I used elderflower cordial. It’s a fragrant drink made from a sugar and water solution that has been steeped with elderflowers. You can easily find it online or at well-stocked liquor stores. If you can’t find any, you can use elderflower syrup in its place, though I recommend using one that is naturally flavored with real elderflowers rather than artificially flavored.

You can also easily turn this into an elderflower cocktail by adding some good quality gin.

To make serving this drink effortless at parties, I’ve also included directions for turning it into a pitcher recipe to serve a crowd.

Cheers to Spring!

Ingredients

non-alcoholic elderflower cordial or syrup
lemon juice
lime juice
sparkling mineral water
some ice
lemon slices, optional for garnish

How to Make an Elderflower Mocktail with Lemon

Add the elderflower cordial, lemon juice, and lime juice to a Collins glass or tumbler.

Stir well to combine.

Pour in the sparkling mineral water.

Stir again to combine.

Fill the glass with ice and garnish with a lemon slice if desired.

How to Turn This Mocktail into a Pitcher

This drink is perfect for serving at Spring parties, but it would be cumbersome to make each drink, so I’ve included directions for how to turn it into a pitcher to serve a crowd.

To make a pitcher (about 8 servings), combine 16 ounces of elderflower cordial, 8 ounces of lemon juice, and 4 ounces of lime juice. Stir well to combine. Right before serving, stir in 24 ounces of sparkling mineral water. Pour into glasses filled with ice.

More Mocktail Recipes Worth Sipping!

What do you think of this amazing elderflower mocktail with a lemon twist? What would you serve with these drinks? 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 sipping, friends!

Lemon Elderflower Mocktail Recipe

Yield: 1 drink

Lemon Elderflower Mocktail

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

2 ounces (4 tablespoons) non-alcoholic elderflower cordial or syrup
1 ounce (2 tablespoons) lemon juice
½ ounce (1 tablespoon) lime juice
3 ounces (6 tablespoons) sparkling mineral water
Ice
Lemon slices, optional for garnish

Instructions

Add the elderflower cordial, lemon juice, and lime juice to a Collins glass or tumbler. Stir well to combine.
Pour in the sparkling mineral water then stir to combine.
Fill the glass with ice and garnish with a lemon slice if desired.

Notes

You’ll need 1-2 lemons and 1-2 limes to yield enough juice for one drink.

To make a pitcher (about 8 servings), combine 16 ounces elderflower cordial, 8 ounces lemon juice, and 4 ounces lime juice. Stir well to combine. Right before serving, stir in 24 ounces of sparkling mineral water. Pour into glasses filled with ice.

Make sure to stir the elderflower cordial, lemon juice, and lime juice really well. Since the syrup is thicker, it takes a little extra stirring to fully incorporate with the juices.

If you prefer a sweeter and less tart drink, increase the elderflower cordial to 2.5-3 ounces.

Freshly squeezed lemon and lime juices will yield the freshest flavor. Bottled juices can be used in a pinch.

Lemon Blondies with Coconut and White Chocolate

Zainab Mansaray — Tue, 11 Mar 2025 10:37:00 +0000

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Both lemon zest and juice flavor the blondies, adding zing and subtle tartness. The brightness of the lemon is complemented by the addition of sweet white chocolate chips and nutty toasted coconut. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat.

I love a good bar recipe, and I have shared plenty of brownies on the blog and a few blondie recipes like these apple blondies, raspberry blondies, and peanut butter blondies that have Reese’s Peanut Butter Chocolate Chunks in them! I felt it was time to make a blondie to celebrate Spring.

These blondies have all the trademarks of a great blondie: They’re chewy but soft and perfectly sweet. The coconut flakes and zesty lemon flavor pack them with texture. The white chocolate chips add a little sweetness sprinkled throughout.

I prefer using large coconut flakes in this recipe because shredded coconut tends to get lost in the batter. The flavor of the coconut stands out more when you use the large coconut flakes. Some stores label the coconut flakes as coconut chips.

I’m all about the flavor! For added flavor, I highly recommend toasting the coconut flakes.

If you love these bars (which I hope you do!) and want to serve them at a party, you can easily double the recipe and bake them in a 9×13 pan. Depending on your oven, you may have to increase the baking time slightly.

Ingredients

unsweetened coconut flakes
granulated sugar
a few lemons + zest
unsalted butter
a large egg + an egg yolk
vanilla extract
all-purpose flour
baking powder
salt
white chocolate chips

How to Make Lemon Blondies

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.

Preheat the oven and lightly grease a square baking pan, then line it with parchment, leaving an overhang.

Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for about a minute, until highly fragrant.

Juice one of the lemons and measure out 2 tablespoons of juice, then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.

In a separate medium bowl, mix together the flour, baking powder, and salt.

Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients.

Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick.

Spread the batter into the prepared pan in an even layer. Bake the bars in the preheated oven until the top and edges are golden and a tester inserted into the middle comes out clean.

Cool the baked blondies for at least half an hour in the pan.

Loosen the edges with a palette knife, then use the parchment to lift the blondies out of the pan.

Slice the bars now for a softer texture, or allow them to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

How to Store

Keep the leftover blondie bars in an airtight container at room temperature. Make sure to enjoy them within 3-4 days.

More Spring Bar Recipes

What do you think of this amazing lemon blondie recipe? What would you serve with these bars? 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 Blondie Recipe

Yield: 16 squares

Lemon Blondies with Coconut and White Chocolate

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

⅔ cup unsweetened coconut flakes
1 cup granulated sugar
2 medium lemons, zested
½ cup unsalted butter, melted and cooled slightly
1 large egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup white chocolate chips

Instructions

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.
Preheat the oven to 350 degrees.
Lightly grease an 8-inch square baking pan then line it with parchment leaving an overhang.
Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for 30-60 seconds until highly fragrant. Juice one of the lemons and measure out 2 tablespoons of juice then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.
In a separate medium bowl, mix together the flour, baking powder, and salt. Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients.
Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick. Spread the batter into the prepared pan in an even layer. Bake for 30-35 minutes in the preheated 350 degree oven until the top and edges are golden and a tester inserted into the middle comes out clean.
Cool the baked blondies for at least 30 minutes in the pan. Loosen the edges with a palette knife then use the parchment to lift the blondies out of the pan. Slice now for a softer texture or allow to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

Notes

These blondies can also be baked in a 9-inch square pan though they will not be as tall. Adjust the baking time to 25-28 minutes.

For super precise slices, allow the blondies to cool completely and use a sharp, clean knife for each cut.
Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3-4 days.

Recipe Tips

Room temperature eggs will keep the melted butter from seizing up when mixed together. Bring eggs to room temperature quickly by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe.
Don’t skip out on toasting the coconut! It yields a deeper and more pronounced flavor.
To keep the blondies from being tough, mix the dry and wet ingredients until they are just combined. You should no longer see any dry pockets of flour. Overmixing can start to activate the gluten in the flour, which can yield a tougher texture.
An offset spatula will make easy work of spreading the thick batter into an even layer in the pan.
You can use a chopped white chocolate bar in place of the chips. Just make sure to chop it into bite-sized pieces and then measure out ⅔ cup to use in the recipe.

Lemon Poppyseed Baked Donuts

Zainab Mansaray — Fri, 28 Feb 2025 12:00:00 +0000

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

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

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

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:

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

Instructions

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 wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
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.
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.
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 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.

Lemon Sugar Cookies with Raspberry Frosting

Zainab Mansaray — Tue, 25 Feb 2025 11:45:00 +0000

These lemon sugar cookies with raspberry frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant, fruity flavor and color. The combination of the soft, buttery sugar cookie and lush raspberry frosting yields a delightful treat reminiscent of warm, sunny days.

What better way to usher in Spring than with a vibrant lemon sugar cookie covered in bright pink raspberry cream cheese frosting! These cookies are the epitome of bougie cookies.

Instead of going to Crumbl let’s make some in our kitchens. Don’t worry, they’re easy to make, and your whole family will love them!

What I love about these cookies is their luscious lemon flavor contrasted with the tart raspberry flavor! You know how much I love lemon and raspberry-flavored treats! I have so many recipes on the blog like these No Bake Raspberry Lemon Cheesecake, Lemon Raspberry Bundt Cake, Lemon Raspberry Cake, Lemon Raspberry Layer Cake, and Raspberry Sweet Rolls with Lemon Glaze.

The trend right now is to make giant cookies, but if you want to, these cookies can be made smaller. I give directions for changing the baking time in the recipe card.

These sugar cookies are versatile. Not only can you make them smaller but you can also turn them into sandwich cookies. If you want to make a sandwich cookie, I suggest adding the frosting to the bottom (flat side) of a cookie and then placing the flat side of another cookie on top of the frosting, pressing gently to sandwich them together.

Are you ready to make some Spring sugar cookies?

Ingredients

granulated sugar
a few lemons
unsalted butter
an egg
vanilla extract
all-purpose flour
salt
baking soda
freeze-dried raspberries
cream cheese
powdered sugar
milk or cream

How to Make Lemon Sugar Cookies

Preheat the oven and line a few large baking sheets with parchment paper.

Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for about a minute to help release the fragrant oils.

Add the softened butter to the sugar and lemon zest. Beat until fluffy, about a few minutes.

Scrape down the sides, then beat in the egg, some lemon juice, and vanilla extract.

Whisk together the flour, salt, and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft.

Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough.

Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet.

Continue with the remaining dough, spacing the cookies at least 2 inches apart.

Bake until the edges are just set and the bottoms are lightly golden.

Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.

Once the cookies have cooled, make the frosting. Add the freeze-dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining.

Beat the softened cream cheese and butter together until light and fluffy, about a few minutes.

Beat in the powdered freeze-dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting.

Scrape down the sides and bottom of the bowl then beat in the milk.

Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife.

Garnish frosted cookies with crushed freeze-dried raspberries if desired.

How to Store

Keep leftover sugar cookies in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

More Spring Recipes

If Springtime has you dreaming of lemon recipes, give these a try. You won’t regret it!

What do you think of this amazing Spring sugar cookie recipe? What would you serve with these giant sugar cookies? 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 Sugar Cookie Recipe

Yield: 16 large sugar cookies

Lemon Sugar Cookies with Raspberry Frosting

These soft, buttery, lemon sugar cookies with raspberry cream cheese frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant fruity flavor and color.

Prep Time 20 minutes

Cook Time 26 minutes

Additional Time 20 minutes

Total Time 1 hour 6 minutes

Ingredients

For the cookies:

1 1/4 cups granulated sugar
2 lemons, zested and juiced
1 cup (2 sticks) unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda

For the frosting:

1 ounce freeze dried raspberries, plus extra for garnish
8-ounce block cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups (1 pound) powdered sugar
1 tablespoon milk or cream

Instructions

Preheat the oven to 350 degrees and line 2-3 large baking sheets with parchment paper.
Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30-60 seconds to help release the fragrant oils. Add the softened butter to the sugar and lemon zest. Beat until fluffy, about 3 minutes. Scrape down the sides then beat in the egg, 2 tablespoons of the lemon juice, and the vanilla extract.
Whisk together the flour, salt, and baking soda in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft.
Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough. Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet. Continue with the remaining dough, spacing the cookies at least 2-inches apart. Bake at 350 degrees for 10-13 minutes or until the edges are just set and the bottoms are lightly golden. Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.
Once the cookies have cooled, make the frosting. Add the freeze dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining.
Beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Beat in the powdered freeze dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting. Scrape down the sides and bottom of the bowl then beat in the milk. Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife. Garnish frosted cookies with crushed freeze dried raspberries if desired.

Notes

Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

If you’re baking more than one tray of cookies at a time, make sure to rotate the trays halfway through the baking time: switch the bottom tray to the top and rotate both trays so that the cookies that were in the back are now in the front. This will help ensure an even bake for all of the cookies.
Make sure to leave about 2 inches of space between each ball of cookie dough. This will give the cookies plenty of space to spread in the oven without running into one another.
If you don’t have a 1-ounce cookie scoop, use a tablespoon measure to portion out 2 tablespoons of the dough for each cookie before rolling and placing on the cookie sheet.
Is there a substitute for the freeze dried raspberries? Freeze dried raspberries give the frosting its vibrant hue and sweet-tart raspberry flavor without altering the soft and creamy texture of the frosting. I do not recommend using fresh raspberries as they will add way too much moisture to the frosting and cause it to split.
Can I bump up the lemon flavor in the cookies? If you want a more pronounced lemon flavor in the cookies, you can rub the zest into the sugar and then allow it to sit overnight in an airtight container before proceeding with the recipe.
Can I make smaller cookies? Yes, you can make smaller cookies using either 1 tablespoon or 1 ½ tablespoons of dough per cookie. Since the cookies will take less time to bake, you’ll need to reduce the baking time to about 7-10 minutes total.
Can I make these into sandwich cookies? Of course! If you want to make a sandwich cookie, add the frosting to the bottom (flat side) of a cookie then place the flat side of another cookie on top of the frosting, pressing gently to sandwich them together.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 207mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g

The post Lemon Sugar Cookies with Raspberry Frosting appeared first on A Classic Twist.

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