222 lemon cake recipes

Chocolate peanut butter fondue with semi-sweet chocolate and creamy peanut butter, served with fresh fruit, cake cubes, and marshmallows for dipping. Ready in 20 minutes.

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.

Filled molasses cookies are old-fashioned sandwich cookies with rolled molasses dough hugging a sweet cooked date filling. A Depression-era cookie jar staple with deep flavor.

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.

Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

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

Fruit pockets are tender biscuit-style pastries folded around a spiced filling of raisins, currants, citron, and nuts. A vintage British-style hand pie with warm cinnamon and clove.

Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

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.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Bob Hope's lemon meringue pie with a bright cornstarch-thickened lemon curd in a baked pie shell, topped with sweet meringue and baked to a golden, lightly browned cap.

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.

Best lemon meringue pie cooks a clear cornstarch curd with fresh lemon juice and zest, then crowns with vanilla-scented French meringue spread peak-style across the warm filling. The reliable home version.

Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.