1,015 lemon cake recipes

Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.

A light, airy chocolate pudding cake made with separated eggs, skim milk, and low-cal pudding mix, topped with whipped topping and fresh banana slices. WW-friendly and just 148 calories per serving.

Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.

Angel food sheet cake topped with fresh peaches, strawberries, blueberries, and oranges, brushed with a citrus-orange glaze. A light, pretty summer dessert using a boxed cake mix shortcut.

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.

Buttery gold tube cake flavored with lemon extract and mace, topped with a from-scratch mocha butter frosting made with cocoa, coffee, and egg whites.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Came up with this delicious key lime slice recipe while in Key Largo, Florida. Similar to the Aussie Lemon slice but with a twist of the keys.

Traditional English fruitcake loaded with raisins, candied orange and lemon peel, citron, candied cherries, and walnuts. Baked low and slow in a tube pan for over 2 hours.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.