123 lemon cake recipes

This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Crispy, golden Indian potato bondas made with a genius shortcut: instant mashed potatoes! Spiced with mustard seeds, turmeric, ginger, and green chilies, then dipped in gram flour batter and fried until irresistibly crunchy.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Don’t throw away citrus peel. You can use the peel of orange, lemon, lime or grapefruit. This is commonly used in fruit cakes and desserts. If you like try this recipe.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

A quick microwave cherry sauce made with dark sweet cherries, cornstarch, lemon juice, and lemon zest. Spoon over ice cream or cake in under 10 minutes.