When you think of a lemon cake, the first thing you think of is freshness. Lemon cakes are a refreshing dessert, one that stands in the middle between extremely light desserts and those heavy on chocolate. The perfect balance between tartness and sweetness is something you look for in a lemon cake, and these recipes more than deliver on that promise. And for the hot days of summer, nothing is better than a lemon cake to get you back on track.
You’ll not find many recipes with cream, as lemon cake doesn’t pair well with it. But once you start experimenting a little, you get a perfect balance in several layers.
As with many other desserts, it is also possible to make a lemon cake without eggs. You just have to find the right alternative ingredients, and this recipe does just that.
Who’s to say that lemon cake and desserts always have to be extremely sweet? Sometimes, a little kick is welcome, and this recipe brings that kick thanks to the ginger and turmeric spices in the filling.
The beauty of lemon is that it can be paired well with almost any other fruit (whether it’s juicier or sweeter) or even sometimes a fruit like dates. But my favorite pairing is lemon and strawberries—you get two of the healthiest fruits in one piece of cake.
Another layer lemon cake recipe, with the difference here being that we have the addition of coconut. And it is gluten- and sugar-free. I know people who are constantly saying “desserts are not healthy,” but that is just not always true.
This is the cake you serve with tea when you get together with your friends for a round of gossiping. The tangy rhubarb makes this cake extremely tasty, adding a new kick to the recipe.
I want to take you back to the Victorian era, where elderflower played a huge role in decoration and fashion. Girls loved elderflowers. For this recipe, however, we use the flower just for the decoration of a Bundt cake that would be great to serve at the tea table.