1,015 lemon cake recipes

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.

Buttered rum pound cake bakes a sour cream tube cake with whipped egg whites for lift, then poked warm and soaked with a buttery rum-walnut glaze. Holiday-worthy boozy classic.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

Traditional German Kasekuchen made with sieved cottage cheese, sour cream, and raisins in a buttery cookie crust. A lighter, tangier European-style cheesecake.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Whole wheat persimmon muffins spiced with cinnamon and nutmeg, packed with chopped walnuts and raisins. The persimmon pulp keeps them naturally moist and tender, perfect for fall breakfasts when ripe persimmons hit the market.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Any fruit coffee cake layers a tender butter cake with cooked fresh fruit (apples, peaches, apricots or blueberries) and a walnut crumb top. Endlessly adaptable bakery-style coffee cake.