246 lemon cream cake recipes

Old-fashioned blackberry cobbler topped with a buttery shortening-and-cream pastry crust. Hot berry filling pre-bakes briefly before the pastry top goes on for a crisp, golden finish.

Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

These freshly-made peach fritters are warm, soft on the inside, and crispy, golden-brown on the outside. You won't miss any store-bought fritters from now on.

A delicious summer dessert, a great recipe to use up your blueberries!

Pumpkin roll cake with cinnamon, nutmeg, ginger, chopped nuts, and a sweet cream cheese filling. Rolled in a sugared towel while warm, then filled and chilled.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

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.

Homemade lemon biscuits split and loaded with mixed summer berries, strawberry puree, and billowy whipped cream. Use whatever seasonal fruit you have for this classic fruit shortcake.

Layered apple cake with a buttery crust, tangy cream cheese filling, sliced apples, and silky custard topping crowned with pecans. A showstopper baked in a springform pan.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

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

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.