231 lemon cake recipes

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Georgia peaches-and-cream cake: a layer of juicy fresh peaches under a tender sour cream cake and a cinnamon-brown sugar crumb. Part cobbler, part coffee cake, all Southern summer comfort.

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Banana Spice Lemon Drops are soft drop cookies with cinnamon and cloves, topped with a bright lemon butter frosting. A 3-dozen batch in 30 minutes with an unexpected banana-citrus flavor contrast.

Moist wholemeal zucchini cake topped with sliced apple, crunchy walnuts, and warm allspice. Baked in a ring tin, this one's brilliant warm or cold with a cuppa.

A nice dessert, there are three great toppings on the top, mixing very well!

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

Herb-crusted veal chops seared golden, coated in Dijon mustard, and roasted to medium-rare, served over homemade apple spaetzle. A chef-worthy autumn dinner that brings the wow factor.

Fluffy and buttery shortcake is filled with spiced and citrus plums in between.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Make this delicious golden fruitcake to serve as a dessert, or wrap it up nicely as a gift.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.