144 lemon cake recipes

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Placek swiateczny is a Polish Christmas bread loaded with walnuts, raisins, orange peel, and a splash of vodka. Bake it days ahead for the best flavor.

Orange-berry bundt cake, a rich, moist citrus pound cake brightened with orange juice and lemon, made tender with heavy cream and extra egg yolks, then dusted with sugar and crowned with fresh raspberries.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

Oatmeal pumpkin cookies fold pumpkin puree, rolled oats, chocolate chips, raisins, and nuts into a cinnamon-spiced dough. Drizzle with lemon glaze or top with chocolate candies. Makes 96.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Try something new with this delicious snack which is perfect when traveling.

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.

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.