Lemon is the number two flavor in America, just behind chocolate — and honestly, in my kitchen, it might be number one because it's the brightest of all flavors. After more than 25 years of owning a bakery, I have made lemon desserts in every form imaginable, and my enthusiasm for them has never once faded. Nothing welcomes spring like this bright tart flavor used in all manner of bakery items.
There is something about that bright, sweet-tart flavor that makes every bite feel alive. Whether you are looking for a show-stopping centerpiece cake that will have your guests asking where you got it, a quick and easy bread pudding that comes together in minutes, or a lemon gooey butter cake, this collection has something for everyone.
I have included recipes that can be made ahead, recipes that are naturally gluten free, and a few that will genuinely surprise you with how simple they are despite their stunning results. These are the lemon recipes I return to again and again — tried, tested, and truly worth your time.
Triple Lemon Cake - Revised
This truly special European Style Triple Lemon Cake will have everyone asking where you got it. While elegant and stunning in appearance, it is actually easy to make — the lemon cake, soaking syrup, and topping are simple component parts that can be prepared ahead and assembled when needed. It is a genuine show-stopper. 
View post
Easy Lemon Cheesecake Bread Pudding
This spectacular dessert is based on the Lemon Cheesecake I made at the restaurant, where it was extremely popular and very unusual. The ingredients take a few turns in the processor, are poured over the bread cubes, and into the pan it goes — not much work at all for something this remarkable. Served warm, it is absolutely extraordinary.
View post
How to Make Lemon Curd
Lemon curd can only be described as nectar for the gods, and this bakery-tested version makes the grocery store variety completely obsolete. Ready in under 30 minutes, it is firm enough for piping or standing on its own in a tart that cuts to perfection. The uses are only up to your imagination. As a bonus, it can be frozen.
View post
Lemon Sugar Buns
These enriched European-style yeast buns are flavored with lemon zest and they take just minutes to come together. Let the dough rest overnight in the fridge and it is sooooo easy to roll out with no springing back whatsoever. The Swedish Pearl Sugar on top lends a crunchy finish that stays white and crisp even after baking. 
View post
Lemonade Cake with Blueberry Sauce
This Lemonade Cake with Blueberry Sauce is one of those desserts that looks absolutely stunning — pale yellow sides with deep purple sauce running down them — and tastes every bit as good as it looks. A tart lemon curd folded with whipped cream and meringue over a vanilla wafer crust is already a winner, but that blueberry sauce is something you will find yourself making on repeat for pancakes, waffles, and ice cream long after summer ends. The component parts can all be made ahead and assembled when you are ready, making this a perfect make-ahead showpiece for any warm-weather gathering. This is a no-bake dessert. 
View post
Blueberry Lemon Poke Cake
This cake takes a bit of time, but it is so stunning when presented cut that it is worth every single minute. One of the most fascinating aspects of this dessert is that it is not too sweet — it is perfectly balanced so that you remember every bite and want more. An exciting cake that I think will be just as exciting for you. 
View post
Split Lemon Layer Cake
Bright and tangy, this unassuming-looking cake turns into an explosion of flavor in your mouth. What makes it truly unforgettable is the perfect balance of lemon in every single component — the cake, the filling, and the frosting — for the most vibrant flavor imaginable. Each element works together beautifully. 
View post
Lemon Strawberry Cake
This make-ahead, amazingly easy cake is naturally gluten free, which makes it a treat for almost anyone. The cake takes minutes in the processor, is liberally soaked in lemon syrup, and the shiny strawberry filling is a juicy, no-cook recipe that will genuinely enlarge your idea about thickeners. Despite its sophisticated look, it is really doable.
View post
Lemon Meringue Cake
This high-ratio cake is so easy to make that anyone can make it — and it is fast. Undiluted lemonade concentrate is the key ingredient, giving the batter a wallop of flavor that you simply cannot achieve any other way. Layered with lemon curd and fluffy meringue, it is one of my absolute favorites. 
View post
Lemon Rum Bundt Cake
This is one of the best pound cakes I have ever eaten — the texture is like velvet on your tongue and the soaking syrup takes it somewhere truly special. Two flours, heavy cream, and no leavening beyond the air beaten into the butter and sugar make for a crumb that is nothing short of extraordinary. Easy to put together and completely unforgettable. 
View post
Lemon Gooey Butter ake in a Brioche Crust
This Lemon Gooey Butter Cake in Brioche Crust takes a beloved St. Louis classic and elevates it into something truly extraordinary — the crust is made with my 60 Second Brioche, a method so quick and easy it was featured on the cover of Bon Appetit and used in twelve recipes throughout the article. The rich, gooey lemon filling is paired with a lemon curd that cuts through the sweetness beautifully and makes every bite perfectly balanced. It is indulgent, impressive, and far simpler to pull off than it looks. 
View post
Treat your self to one or more to brighten your day!
Bobbi Huber says
Oh. My. God. I am making every one of these recipes, starting with the lemon curd, then working my way down the list! Thank you
Helen S Fletcher says
Hi Bobbi - Let me know your favorite!