This Recipe Hit List is a tart & tempting collection of lemon cakes that I’ve handpicked from around the ‘net…each promising to please! If you really crave that lemony-goodness taste, one tip is to fill and top cakes with a tangy lemon curd. Yum!
*Note: Descriptions below are quotes from the reference sites
- Triple Lemon Chiffon : The chiffon cake and lemon cream frosting were both light and not overly sweet. This was fine by me, as the cake is punctuated by the terrific lemony tang and sweetness from the lemon curd. From Tender Crumb.
- Lemon & Lavender : If lemon + lavender is your cup of tea, do give this recipe a try. The smell of lavender while the cake is baking in the oven is the best aromatherapy I could ask for. Found At Fresh From The Oven.
- Layered : The procedure for making white cake here is the most unique one I’ve ever seen, but I barely deviated from the procedure because I wanted to try it out. The crumb is perfect, but barely different from the usual method for making butter cakes. From No Special Effects.
- Chiffon : It’s light and citrusy, like sunshine on a plate. I topped it with a lemon glaze, but if you live where the berries are ripe, this cake would be delicious with whipped cream and fresh berries. From Ezra Poundcake.
- Poppy Seed : Golden brown and slightly crusty on the outside, soft as a feather inside. I like to brush the top with rose jam. From Cafe Fernando.
- Upside-Down : A layer of brown sugar and butter is topped with the lemon slices. Then a cake batter is cooked on top. From The Food Librarian.
- Triumph : The yellow cake drenched in lemon syrup was moist and buttery, just like I hoped. This method of making Swiss buttercream produces hands-down the fluffiest, smoothest, silkiest, tastiest frosting I’ve ever had the pleasure of licking off my spatula. And the lemon mousse was, well, a triumph! Lemon curd folded into mousse that sets up like a bright, creamy-tangy cloud in the middle of the cake. From Willow Bird Baking.
- Raspberry Layer : Overall this cake turned out amazing. It was perfectly lemony without being overpowering. From Beantown Baker.
- Glazed Pound : For best results, bring all the ingredients to room temperature before getting started. When zesting and juicing lemons, grate zest first, and then squeeze out juice. From Martha Stewart.
- Old Fashioned With Buttermilk : There is a lot of butter in this cake. Like, a lot. But this is also the best lemon cake I’ve tasted and it will fill your home with an aroma so alluring you’ll be tempted to sit next to the oven while it bakes. From Baking And Books.
- With Curd : This cake has ingredients in unusual ratios and a very different method for mixing. It starts with a lemon curd, so that’s where the egg yolks go and where you get the richness. There’s very little butter, plenty of lemon juice and zest. The result is a very tart cake with a dense crumb that stays moist and delicious for days. From Pastry Studio.
- Cornmeal Cake with Glaze and Crushed-Blueberry Sauce : Yield: Makes 8 to 10 servings. This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch). From Epicurious.
- Sunny Citrus Pound : The cake really is something else–it’s delicious fresh out of the oven, and even better after a couple of days in the refrigerator. It’s wonderful with whipped cream, and is at its finest about ten minutes before it starts to go stale. From Pithy And Cleaver.
- Nathan’s : Zesting lemons is always a bit time consuming, but NLC came together unexpectedly quickly, mostly because the directions were to-the-letter perfect. About an hour after beginning, I had two moist, lemony cake layers cooling on the kitchen table, plus all the icing ingredients ready for assembly. From Cheap Healthy Good.
- Pull-apart Coffee Cake : This is a yeast bread, so it does take a pretty large time commitment, but it is worth it. The dough does not need a lot of work. Just mix it, let it rise and roll it out, so as yeast breads go, it is pretty easy. The recipe could easily be changed into orange or even cinnamon bread. From Radishes And Rhubarb.
- With Rosemary & Olive Oil : Her original recipe calls for a finely chopped or grated pear. I omitted it this time around, but will be tempted to throw one in next time. From Patent And The Pantry.
- Pound : Yield: Many, many slices! This fed about 24 people, and then some who only wanted a “small slice”. From Dozen Flours.