289 lemon cake recipes

This beautiful spiced apple cake, not only satisfy the eyes but also satisfy your taste. Rich seasonal spices and lovely presentation make this a holiday treat. It's also high in fiber and low in fat! No guilt decadence.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Much lighter than classic cheesecake, and it is very smooth and flavorful, nice and creamy flavor from ricotta cheese and sour cream, lemon juice and zests add the refreshing citrus taste into the cheese pie; and the almond crust was flaky, nutty and tangy.

Hamantaschen for Purim with a tender carrot-flecked dough and a tangy apricot-pineapple filling spiked with cardamom and poppy seed. The classic triangle cookie with real character.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Eastern European chocolate poppyseed cookies with milk-soaked poppy seeds, melted unsweetened chocolate, raisins, lemon zest, and warm cinnamon-clove spice. A tea-time treat unlike any other cookie.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

These bars are great with coffee, as a snack, or included in a lunch box. So quick and easy---delicious!

Cranberry almond bundt cake with cornmeal and applesauce. A dairy-free leaning bundt with tart cranberries, ground almonds, and a soft golden crumb. Drizzle with glaze or dust with powdered sugar.

These homemade biscotti will impress everyone, it is good for a breakfast or snack, with a cup of coffee or tea.

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.

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.

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.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.