231 lemon cake recipes

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Apple cream cheese coffeecake with a tender almond-scented crumb and cinnamon-sugar apples baked right on top. The cream cheese in the batter keeps every slice moist for days.

Traditional German lebkuchen: honey-and-molasses spice cookies studded with citron and nuts, finished with a brushed sugar glaze. A heritage Christmas cookie that gets better as it ages.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Buttered rum pound cake: a tall, tender sour cream pound cake with vanilla and lemon notes, lightened by whipped egg whites folded in at the end. A Southern holiday classic for slicing and sharing.

Cherry streusel coffeecake with almond-scented batter, cherry pie filling center, and a crunchy almond crumb top. Springform pan dessert, brunch-ready.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Pear buttermilk muffins spiced with cinnamon and nutmeg, topped with a crunchy spiced sugar crust. Lemon zest brightens the batter and the chopped pears keep every muffin incredibly moist.

Blueberry drop cookies fold fresh blueberries and bright lemon zest into a soft cake-style dough, then bake into pillowy, fruit-studded rounds. A summer cookie that's halfway to a muffin top.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.