1,043 lemon cake recipes

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

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.

The delicious dessert combines a moist lemon pound cake with a mascarpone, lemon curd, and crushed pineapple filling. Truly a Lemon Pound Cheese Cake!!

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Lemon poppy seed bundt cake made from a box cake mix and instant lemon pudding for extra moisture. A semi-homemade shortcut that bakes up incredibly moist with poppy seed crunch throughout.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Easy cake mix bundt with lemon Jello and 7-Up for citrus fizz: moist, tender crumb baked in a tube pan, glazed with lemon icing while still warm for sticky-sweet finish.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Quick white cake made with oil instead of butter and egg whites only. A tender, snow-white cake perfect for filling with jelly, preserves, or lemon curd.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Light tuna cakes with cream cheese, dill, lemon juice, and egg white, pan-fried crispy in just 2 minutes per side. A low-fat, high-protein seafood cake with a subtle heat from red pepper flakes.

A quick microwave cherry sauce made with dark sweet cherries, cornstarch, lemon juice, and lemon zest. Spoon over ice cream or cake in under 10 minutes.