1,043 lemon cake recipes

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Lemon poppy seed biscotti twice-baked until crisp and golden with fresh lemon zest throughout. A crunchy Italian cookie perfect for dunking in tea or coffee.

Classic lemon squares with a shortbread base and a tart-sweet lemon curd topping baked on a pre-baked crust. Powdered sugar dusted. Twelve squares per batch.