Tastes Like Spring: 7 Refreshing Lemon Recipes for the Season
‘Tis the season for lemons. Or rather, ’tis the season for consumers craving lemons. Unlike other citruses, lemons don’t need a lot of heat to ripen, so trees in particularly temperate areas can have fruit ripening year-round, but consumers do tend to want citrus in early spring months more, and that’s because most of us crave fresh fruit just as the winter months finally wind down.
Lemons fit the bill, and luckily, they’re not bad for you, either. Thanks to their vitamin C, folate, fiber, and potassium content, lemons are a good fruit to incorporate into one of your spring homemade delicacies, just in case you don’t want to pucker up to the citrus fruit by itself.
Thanks to their bright, tangy flavor, lemons typically are a fruitful (no pun intended) addition to foods, and around this time of year, more cooks, bakers, and recipe developers work to integrate the refreshing fruit into their foods. Here are seven recipes you can use to try to make the most of the bright and tangy fruit, and before you know it, your kitchen will smell and taste like spring, even if your backyard says otherwise.
1. Lemon poppy seed yogurt cake
Our first highlighted recipe comes from Eat Live Run, because if lemon poppy seed yogurt cake doesn’t scream spring to you, we don’t know what does. Packed with Greek yogurt, lemon juice, and poppy seeds, this delightfully light cake is the perfect treat to enjoy with a morning cup of coffee, as a mid-afternoon snack , or as a nighttime dessert. Once you pop this cake via bundt pan out of the oven, you’ll be transported to lemon poppy seed bliss, and you’ll be eating a dessert that people in France especially enjoy. Jenna Beaugh, the blogger behind Eat Live Run, says that this cake was inspired by the traditional cakes made with yogurt found all over France.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole fat, preferably organic, yogurt (Greek yogurt recommended)
- 2 tablespoons poppy seeds
- 2 tablespoons fresh lemon juice and zest of 1 large lemon
- juice of 1/2 large lemon
- enough powdered sugar to make a drizzle
Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour a bundt pan and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one by one, followed by the vanilla and lemon juice. Add dry ingredients along with yogurt and mix until a thick batter forms. Spread batter into your prepared pan. Place in oven and bake for 40-45 minutes until golden and springy. Let cool 5 minutes in the pan before inverting on a cooling rack. Let cool completely while you make the glaze.
To make the glaze, simply mix together the lemon juice and powdered sugar until you have a drizzle. Carefully poke holes all over the cake with a fork, then spoon the drizzle on top, letting it flow down the sides. Glaze will harden as it cools.