231 lemon cake recipes

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Lemon-anise-poppy seed muffins with whole wheat flour, soy yogurt, and orange juice. Egg-free and dairy-free bundt muffins with a unique licorice-citrus flavor.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

With a true honey flavor, Santa won't be able to resist these cookies when he stops by your house!

Crispy battered chicken strips with a tangy lemon sauce, tossed with colorful bell peppers. This Chinese-style deep fried lemon chicken is ready in one hour and rivals your favorite takeout.

Lemon slice muffins with a whole lemon round baked into the bottom of each one, inverted to reveal a caramelized citrus top. Bright, buttery, and bursting with real lemon flavor.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.