231 lemon cake recipes

Soft banana oatmeal cookies packed with walnuts, warm spices, and a tangy mashed-banana frosting. Old-fashioned cookies with a fruity lemon-bright finish.

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

7 Up bundt cake with butter, lemon extract, and a splash of lemon-lime soda for the lightest, most tender pound cake with a buttery, citrus-bright crumb. The Southern church-cookbook classic that earns its reputation.

Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Little plum cakes packed with currants and raisins, lemon zest, and nutmeg in a rich butter batter. A traditional English drop cake baked at high heat for golden, fruit-studded bites.