1,043 lemon cake recipes

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Lemon chive pepper muffins with fresh lemon zest, chopped chives, and coarsely ground black pepper. A savory-sweet quick bread that pairs with soups and salads.

Pfeffernuesse are traditional German Christmas peppernut cookies, fragrant with cinnamon, clove, nutmeg and a hint of black pepper, studded with citron and almonds and a touch of brandy. A heritage holiday cookie.

Peach cobbler topped with sharp cheddar biscuits instead of plain dough. Almond extract and lemon juice brighten the filling while the cheese adds savory crunch.

Lightly spiced pear quick bread sweetened with honey and studded with raisins. Moist, tender crumb thanks to applesauce and minimal oil.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

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.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Roly-poly peach cobbler: juicy peaches under a biscuit topping rolled jelly-roll style with cinnamon sugar, then sliced into pinwheels. A Southern-style cobbler that looks as good as it tastes.

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

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.

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.

Bath buns: lemon-scented English tea buns dotted with raisins and candied citron, brushed with sugared cream for a sweet, glossy crust. A traditional cousin to the rock cake.