1,043 lemon cake recipes

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Pumpkin apricot cake roll, a tender spiced pumpkin sponge rolled around an apricot filling. A stunning autumn dessert that looks harder than it is.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Double chocolate banana snack cake loaded with cocoa and chocolate chips, made with ripe mashed bananas for extra moisture. A one-bowl, no-mixer recipe that serves eight.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.

Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.

Rich flavor and a moist texture with warm cinnamon and allspice.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.