Lemon Cake Recipes

Light and airy lemon cake recipes are sure to wow your wedding guests.

Lemon Pavlova Lemon Cake

Pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova, and originated in New Zealand.

* 4 EGG WHITES
* 100 GRAMS OF SUGAR
* 1 TBSP CORN STARCH
* 6 TBSP LEMON CURD
* 300 GRAMS MIXED SUMMER FRUIT
* 1 1/2 CUP CREAM, beaten with
* 6 TBSP SUGAR

Beat the egg whites with a tiny bit of salt until they are light and fluffy; slowly beat in the sugar and finally the corn starch. Make 2 equal sized rounds or ovals on a sheet of baking paper. Preheat the oven at 350 degrees Fahrenheit. Turn the temperature down to 200 degrees Fahrenheit and bake the egg whites one hour. Switch off the oven but leave the meringues in for another hour. Take them out of the oven to cool down. Mix the cream with the lemon curd. Distribute half of the mixture on each round of meringue. Put one on top of the other and put the fruit on top.

Lavender Lemon Cake

You might think Lavender is a rather odd combo with a lemon cake, but lavenders are heavenly scented and have many special properties to them; so why not try out this interesting lemon cake.

2cups cake flour (8 oz)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 whole egg
1 egg white
5 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp lemon oil
2 tbsp dried lavender
1 cup sugar
1 cup nonfat yogurt

6 tbsp powdered sugar
3 tbsp water
1/4 tsp lemon oil

1. Have all ingredients at room temperature, preheat oven to 350ºF, line a 9×5 inch loaf pan with foil and spray with nonstick spray.

2. Sift together the flour, baking powder, baking soda, and salt. In another bowl, whisk the whole egg and egg white together. Set aside.

3. Beat butter for about 1 minute with the lavender (I didn't actually do this, but realized I should have afterwards). Gradually add the sugar and continue to beat on high for about 3 minutes. Dribble eggs in slowly, about 1 tbsp at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. Then add half of the yogurt, and then beat in half of the remaining flour. Last, add the rest of the yogurt, the vanilla, and lemon oil, and beat in the rest of the flour.

4. Scrape into prepared pan. Bake for 40 to 45 minutes, until knife inserted comes out clean. Cool for 10-15 min on a rack. Meanwhile, whisk powdered sugar, water, and lemon oil together to form a glaze. Unmold the lemon cake, brush the glaze over the top and sides until all glaze is used. Cool, or serve warm, it is good that way too!

Courtesy of MiaBellezza’s Squidoo Lens

We hope you've enjoyed these lemon cake recipes!

Don't forget to check out the cool cake pans in our cake baking supplies section that will help you make the perfect dessert. While you're at it, check out our page on cake decorating supplies as well. There's endless options for lemon cake recipes!

Enjoy!