58 lemon layer cake recipes

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

White chocolate mousse cake layered between sheets of genoise with candied citrus peel, pine nuts and shaved white chocolate curls. An elegant layered dessert with bright grapefruit, orange and lemon zest running through every bite.

A simple lemon-scented butter cake split in half, layered with vanilla pudding, fresh berries, and clouds of whipped cream. Old-school German Erdbeertorte energy with minimal effort.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Ginger cake uses three forms of ginger (fresh grated, candied, and ground) plus honey, buttermilk, cardamom, and lemon zest for layered, complex spice. Lower in butter and sugar than typical spice cakes.

Lemon pudding cake that splits into two layers as it bakes: a fluffy citrus sponge on top and a tart lemon curd underneath. A magic self-saucing dessert from one bowl of batter.

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

Lemon cake layered with cream cheese filling and cherry pie filling, frosted with vanilla pudding whipped topping and crowned with more cherries on top.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Citrus pudding-cake that magically separates into two layers as it bakes: a light sponge cake on top and a silky lemon-orange custard pudding beneath. Baked in a water bath for gentle, even heat.

Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.