lemon king cake

The first bite of lemon king cake always transports me back to my grandmother’s kitchen, the air thick with the scent of citrus and warm dough. There’s something magical about the way the tangy lemon filling complements the sweet brioche, making it a truly unforgettable treat. This is one of those desserts that just make you feel good, like my chocolate covered strawberry cupcakes.

Growing up, my mom would always make this for special occasions. I remember sneaking into the kitchen to steal bites of the lemon zest, the fragrant oils tingling on my tongue. Those memories are woven into every slice I bake today.

This lemon king cake recipe is both comforting and surprisingly easy to make. It’s a showstopper that’s perfect for sharing with friends and family. A final tip: don’t be intimidated by the braiding – it’s much simpler than it looks!

What You Need to Make This Recipe

This lemon king cake features a soft, buttery brioche dough infused with bright lemon extract and filled with a creamy, tangy lemon filling. I adore the freshness that the lemon brings. Don’t forget the lemon glaze, that adds the perfect touch of sweetness! The full list of ingredients and measurements are in the recipe card below. You might also enjoy my king cake beignets if you’re looking for more delicious variations on the classic King Cake!

How to Make lemon king cake

Making this lemon king cake is easier than you might think! First, you’ll prepare a brioche dough. Next, make the luscious lemon filling, then assemble the king cake before baking to golden perfection. Finally, you prepare the bright lemon glaze, which adds the final touch! The process may seem intimidating, but just like my pink velvet cake, it’s quite simple once you break it down.

Pro Tips for Making This lemon king cake

Here are a few of my favorite tips to ensure your lemon king cake turns out perfectly every time:

Getting the Dough Right

• Use a thermometer: Ensure your milk is warm, but not hot (around 110°F), to activate the yeast properly.
• Patience is key: Let the dough rise in a warm place until doubled in size. This might take a little longer depending on your kitchen’s temperature.

Achieving the Perfect Filling

• Smooth and creamy: Make sure your cream cheese is softened before mixing the filling to avoid lumps.
• Lemon zest power: Don’t skip the lemon zest! It adds so much flavor.

My Secret Trick: I always add a pinch of salt to the lemon filling to balance the sweetness and enhance the lemon flavor.

Baking to Perfection

• Even baking: Rotate the lemon king cake halfway through baking to ensure even browning.
• Don’t overbake: The lemon king cake is done when it’s golden brown and a toothpick inserted into the center comes out clean.

Fun Variations for lemon king cake

Want to put a unique spin on your lemon king cake? Here are a few ideas to get you started:

• Berry Blast: Add fresh blueberries or raspberries to the lemon filling for a burst of fruity flavor.
• Nutty Delight: Sprinkle chopped pecans or almonds on top of the glaze for added crunch and flavor.
• Orange Twist: Replace the lemon zest and juice with orange zest and juice for a different citrus flavor.
• Cream Cheese Swirl: Before baking, swirl a little extra cream cheese filling on top of the lemon king cake for a richer, more decadent treat.

How to Store lemon king cake

To keep your lemon king cake fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the lemon king cake for up to 2 months. Thaw it overnight in the refrigerator before serving. I always store mine in a glass container.

Nutritional Benefits

This lemon king cake offers some nutritional benefits, especially from the dairy ingredients like whole milk and cream cheese, which provide calcium and protein. While it’s definitely a dessert, enjoying it in moderation can be a part of a balanced diet.

FAQs

Can I make the dough for this lemon king cake ahead of time?

Yes, you can! Prepare the dough according to the recipe instructions, then let it rise in the refrigerator overnight. The next day, let the dough come to room temperature before continuing with the recipe. This is a great way to break up the work and have freshly baked lemon king cake.

How do I prevent the lemon filling from being too tart?

The key is to balance the lemon juice with enough sugar in the filling. Taste the filling as you go and adjust the amount of sugar to your liking. Also, using fresh, ripe lemons will yield a sweeter, less tart juice for your lemon king cake.

Can I freeze the finished lemon king cake?

Absolutely! Wrap the lemon king cake tightly in plastic wrap and then in foil before freezing. This will help prevent freezer burn. When ready to serve, thaw it overnight in the refrigerator, then let it come to room temperature. You can also warm it in the oven to bring back that fresh-baked taste to your lemon king cake.

What’s the best way to reheat leftover lemon king cake?

I recommend reheating individual slices of lemon king cake in the microwave for about 20-30 seconds. You can also reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Just be careful not to overheat it, or it will become dry.

Antonio

Lemon King Cake

A bright and citrusy twist on the classic King Cake, filled with a tangy lemon cream cheese filling and topped with a sweet lemon glaze and traditional sprinkles.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 1/2 cup Whole Milk warm (105-115°F)
• 2 1/4 tsp Active Dry Yeast
• 1/4 cup Granulated Sugar
• 4 Large Eggs room temperature
• 1/2 cup Unsalted Butter melted and cooled slightly
• 1 tsp Lemon Extract
• 4 1/2 cups All-Purpose Flour plus more for dusting
• 1 tsp Salt

Filling

• 8 oz Cream Cheese softened
• 1/2 cup Granulated Sugar
• 1/4 cup Unsalted Butter softened
• 2 tbsp Lemon Juice freshly squeezed
• 1 tbsp Lemon Zest from 1 lemon
• 1/2 tsp Vanilla Extract

Lemon Glaze

• 2 cups Powdered Sugar
• 4-6 tbsp Lemon Juice freshly squeezed
• 1 tsp Lemon Zest optional, for garnish
• 1/4 cup Sanding Sugar purple, green, yellow

Equipment

• Stand Mixer
• Large mixing bowl
• 9-inch Tube Pan
• Baking Sheet

Method

 

Prepare the Dough

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5-10 minutes, or until foamy.
• Add the remaining sugar, eggs, melted butter, and lemon extract to the yeast mixture. Mix on low speed until combined.
• Gradually add the flour and salt, mixing on low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes, or until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Make the Filling

• In a large mixing bowl, beat the softened cream cheese, sugar, and butter until smooth and creamy.
• Add the lemon juice, lemon zest, and vanilla extract. Beat until well combined.

Assemble the King Cake

• Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches.
• Spread the cream cheese filling evenly over the dough, leaving a 1-inch border along one long edge.
• Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
• Carefully transfer the log to a baking sheet lined with parchment paper. Form the log into an oval shape, overlapping the ends and pinching them together to seal, forming a ring shape. Tuck a small plastic baby figurine into the bottom of the cake.
• Cover the cake loosely with plastic wrap and let it rise for 30 minutes.
• Preheat oven to 350°F (175°C).
• Bake for 30-35 minutes, or until golden brown. Let cool completely on a wire rack.

Prepare the Lemon Glaze

• In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and glossy. Add more lemon juice as needed to reach desired consistency.

Glaze and Decorate

• Drizzle the lemon glaze over the cooled king cake.
• Immediately sprinkle with purple, green, and yellow sanding sugar and lemon zest (if using).
• Let the glaze set for a few minutes before slicing and serving.

Notes

For best results, use room temperature ingredients. Store leftovers in an airtight container at room temperature for up to 3 days.

Conclusion

This lemon king cake recipe is a delightful twist on a classic, bringing a burst of citrusy sunshine to every bite. It’s a recipe that’s perfect for sharing with loved ones. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone wanting more. Consider trying my king cake as well, if you’re looking for another festive treat!

Follow us on Social Media : Facebook and Pinterest