A lot of delectable desserts come in the form of lemon cakes. From Lemon Icebox Cake to Lemon-Lime Cake to Poppy Seed Cake with Lemon Glaze, lemon offers a light and refreshing taste to cakes.
This beautiful three layer cake is elegantly light and beautiful to serve for a wedding or baby shower or for summer entertaining.
Serve these individual cups at a spring party or when entertaining.
Olive oil keeps the cake layers nice and firm, yet the creamy lemon frosting makes this dessert still feel light as air.
You don't need a special occasion to serve this tangy lemon-flavored cake. Make this recipe for your next bake sale and be prepared to sell out.
Show your patriotic spirit by serving this gorgeous lemon-flavored dessert decorated with blueberries and raspberries. It's the perfect recipe to celebrate the Fourth of July.
A small amount of dried lavendar makes a big impact in the flavor of these light single-serving pudding cakes. You can bake in any 6-ounce oven-safe dishes try heart-shaped molds for Valentine's Day or anniversaries.
For a refreshing, springy twist on white cake, stir in some frozen lemonade concentrate and top with a tangy yet sweet lemon butter frosting.
This sweet sensation needs little embellishment beyond a light lemon glaze. Yogurt and beaten egg whites make this cake light and tender.
Decorate these elegant little cakes to suit the occasion--pink for Valentine's Day, pastel hues for Easter, wedding colors for a shower.
These rich and crumbly little cupcakes sing with the flavor of zesty lemon. When cookies such as shortbread are largely dependent on butter, make sure the butter is fresh. To check, scrape a bit of butter from the top of a stick with a knife. If the scraped area is a lighter shade of yellow than the nonscraped area, your butter has seen better days and is best used for cooking.
Yes, you can bake with olive oil! This fresh and fruity cake will win you over instantly with its lemon-infused batter and fresh fruit topping.
For a refreshing variation on basic bundt cake, add thyme, lemon juice and zest to the batter, then top the finished dessert with a creamy lemon and powdered sugar glaze.
Unlike many poppy seed cakes, this one is baked in layers and generous with the seeds--about 1/4 cup per layer. The lemon buttercream filling is perfect with the nutty tasting cake.