Soft and fragrant Lemon Dove Cake with Brioche Dough, the perfect recipe for those who love homemade Easter sweets.
Unlike the classic dove cake, this version is made with a brioche dough enriched with candied lemon and fresh zest. The result is an irresistibly fragrant cake, perfect for breakfast or as a dessert during the holidays.
Making the lemon dove cake at home may seem complicated, but with this recipe, the process is simple and accessible to everyone. The dough develops in three phases to achieve a soft and well-leavened structure. Moreover, the lemon glaze adds a fresh and delicious touch, completing the cake with a citrus note that enhances the flavor even more.
This brioche dove cake is ideal for those seeking a simpler alternative to the traditional version with almonds. The lemon provides a delicate and spring-like taste, perfect for the Easter season. If you love leavened sweets, you can’t miss this recipe!
By following the procedure, you’ll get a genuine and authentic flavored dessert to share with family and friends.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have further doubts or curiosities, write a comment or use the dedicated contact form found at the bottom of the page.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients for the lemon dove cake
- 5 oz Manitoba Flour
- 1 tsp Dry Yeast
- 3.5 oz Water
- 2.7 tbsp Milk
- First dough
- 3.5 oz Manitoba Flour
- 0.7 oz Butter
- 0.7 oz Sugar
- Second dough
- 2 Eggs
- 7 oz Manitoba Flour
- 4 oz Sugar
- 2.8 oz Butter
- 3.2 oz Candied Lemon
- Lemon zest (from half a lemon)
- 5 oz Powdered Sugar
- Lemon Juice (from half a lemon)
- 2 tbsp Milk
- as needed Poppy Seeds (optional)
- Lemon zest
Tools
- Kitchen Scale
- Stand Mixer
- Bowls
- Lemon Zester
- Pastry Board
- Dough Scraper
- Mold for dove cake
- Spatula
Preparation
You can find this and other recipes in the EASTER MENU RECIPES collection.
Start the preparation of the lemon dove cake by pouring water, milk, and dry yeast into a small bowl.
Let the yeast dissolve for 5 minutes.
Gradually add the Manitoba flour and mix well.
Once you have obtained a homogeneous dough, cover the bowl and let it rise until doubled.
Take the first risen dough and place it in the stand mixer bowl.
Add sugar, Manitoba flour, and softened butter.
Knead for 5 minutes at medium speed or until well incorporated.
Transfer the dough to a floured surface, shape it into a regular form, and let it rise again until doubled.
Prepare the third dough by adding to the second dough sugar, Manitoba flour, room temperature eggs, softened butter, candied lemon, and lemon zest.
Knead in the stand mixer, still at medium speed, until well incorporated, which will take about 10 minutes.
Transfer the dough to a greased surface, shape it into a round form, and let it rise again until doubled.
Roll out the risen dough into a rectangle. Divide it in half with a dough scraper and then divide one of the halves again: the large part will be the body of the dove, while the two smaller parts will be the wings.
Roll each piece of dough with slightly oiled hands and seal the edges well by pinching them with your fingers.
Transfer the dough pieces into a 750g dove cake mold.
Let the dove cake rise until it reaches the edge of the mold.
Meanwhile, prepare the glaze: mix powdered sugar with the juice of half a lemon.
If the glaze is too hard, add milk.
Mix until you obtain a glaze that is not too fluid and free of sugar lumps.
Bake the lemon dove cake in a preheated static oven at 320°F (160°C) for 50-55 minutes.
If it darkens too much, cover it with a sheet of aluminum foil.
Remove from the oven and let it cool.
Cover the cooled dove cake with the lemon glaze.
Decorate as desired; I chose poppy seeds and lemon zest.
Let the glaze dry and then enjoy your lemon dove cake!
Lemon Dove Cake
Refer to this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Savoury Dove Cheese Cake!
Can I make the lemon dove cake without candied fruits?
Yes! If you don’t like candied fruits, you can replace them with white chocolate chips or simply omit them. The lemon flavor will still be the star.
How long does the lemon dove cake last?
Stored in a well-sealed food bag, the dove cake stays soft for 3-4 days. If you want to prolong its freshness, you can put it in an airtight container.
Is it possible to make it with sourdough?
Yes! You can use 100g of sourdough instead of dry yeast, but the rising times will be longer. Make sure the sourdough is very active before starting.
Can I freeze the lemon dove cake?
Absolutely! You can freeze it already sliced and defrost only the needed amount. Just let it sit at room temperature for a few hours or warm it slightly in the oven to make it soft again.
Can the lemon glaze be replaced?
Certainly! If you prefer, you can decorate the dove cake with a sprinkle of powdered sugar or glaze it with white chocolate for an even more delicious touch.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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