The best lemon pie recipes in one place. Enjoy delicious sweet and sour combinations

Make these delicious lemon, lemon juice and lemon zest cake recipes!

Acidity that goes well with the sweetness of every single cake we have prepared for you here.

Try them all and please your taste buds!

Lemon cake with almond crust

An incredibly creamy lemon tart with an almond graham cracker crust. Made from 7 basic ingredients, you will appreciate its easy preparation.


On an almond crust

  • 160 g of graham crackers
  • 65 g salted almonds (use roasted)
  • 25 g granulated sugar
  • 71 g butter (melted)

Filling + frosting

  • 2 cans of condensed milk
  • 180 ml fresh lemon juice (about 4 lemons)
  • 4 large egg yolks

For decoration

  • lemon zest, lemon slices, almonds, whipped cream or meringue topping


  • Preheat the oven to 180°C.
  • Crush the graham crackers and almonds together into crumbs, stir in the sugar, add the melted butter and mix until combined.
  • Transfer the mixture to an ungreased cake pan.
  • Use your hands to squish the crumbs along the bottom and sides to form a compact crust.
  • Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on.
  • Meanwhile, whisk together the sweetened condensed milk, lemon juice and egg yolks.
  • Pour into the warm crust.
  • Bake the cake for 15-20 minutes, or until it jiggles *slightly* in the center.
  • Remove from the oven and let the cake cool completely on a wire rack.
  • Once cool, cover and refrigerate for at least 1 hour before serving.
  • Decorate as desired.
A triangle of fresh lemon pie with a delicious crust.

Poppy seed cake with lemon glaze

Lemon cake with poppy seeds and lemon frosting is soft, pliable, easy to prepare and packed with fresh lemon flavor. Lemon butter cream will make you lick the spatula, the bowl, the bag…

What will we need

  • 170 g butter (softened)
  • 200 g of granulated sugar
  • 3 large eggs
  • 250 g plain flour
  • 2.5 teaspoons of baking powder
  • 2 spoons of poppy seeds
  • 1 tablespoon of lemon zest
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  • 120 ml of buttermilk

For lemon cream frosting

  • 230 g of butter
  • 115 g of cream cheese
  • 480 g of powdered sugar
  • 3 tablespoons of lemon juice
  • 1 teaspoon of vanilla extract


  • Preheat the oven to 180 ˚C.
  • Grease the sides and bottom of two cake pans with butter and line the bottom of each pan with parchment paper.
  • In a large mixing bowl, beat softened butter and sugar for 2 minutes at high speed.
  • Add the eggs one at a time and mix until incorporated.
  • In a small bowl, whisk together the flour, 2 ½ teaspoons baking powder and 2 tablespoons poppy seeds.
  • Add half of the flour mixture and mix until incorporated.
  • Add 1 tbsp lemon juice, 1 tbsp lemon zest and 1 tbsp vanilla, mix to combine.
  • With the mixer on low speed, add the buttermilk, then fold in the remaining half of the flour mixture and mix until there are no lumps.
  • Divide between the 2 prepared tins and spread evenly.
  • Bake at 180˚C for 20-23 minutes or until a toothpick inserted into the center comes out clean.
  • Then transfer to a wire rack and cool to room temperature.
  • For the lemon frosting, in a large mixing bowl, using an electric hand mixer, beat the butter on high speed until smooth and creamy.
  • Add the softened cream cheese and beat until completely smooth.
  • Add powdered sugar, 3 tablespoons lemon juice, and 1 teaspoon vanilla and beat on high speed until whipped and fluffy.
  • Once completely cooled, place the first part of the cake on a tray and spread 1/3 of the cream frosting on top.
  • Place the other section and spread 1/3 of the frosting over the top and sides of the entire cake.
  • Sprinkle the edges of the cake with poppy seeds to taste.
  • Spread the remaining 1/3 of the frosting on top as needed and place fresh lemon slices to garnish.

Coffee is a must with cake! Check out our comprehensive review of these capsule coffee makers and prepare delicious coffee to match this lemon cake! Would you like a Latte or an Americano?

Sliced delicious lemon and poppy seed cake.

Zucchini pie with lemon glaze and blueberries

Chocolate and fruit desserts are very popular, but this delicate zucchini cake deserves real attention! It’s deliciously gooey, thanks to the sliced zucchini, blueberries and sweet lemon glaze.

What will we need

Wet ingredients

  • 250 g of chopped zucchini
  • 2 eggs
  • 125 g of honey
  • zest of 2 lemons
  • 2 tablespoons of fresh lemon juice
  • ½ teaspoon of almond extract

Dry ingredients

  • 375 g of almond flour
  • 180 g oat flour
  • 1 teaspoon of baking soda
  • ¼ teaspoon salt

For blueberries

  • 300 g of fresh blueberries
  • 2 tablespoons oat flour

For the lemon glaze

  • 100 g room temperature butter
  • 250 g of powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon of lemon zest

For decoration

  • Extra blueberries for sprinkling


  • Preheat the oven to 180 degrees.
  • Line a square pan with baking paper and spray with non-stick cooking spray.
  • Place the sliced zucchini in a tea towel and squeeze out all the water.
  • In a large bowl, add the chopped and squeezed zucchini, eggs, honey, lemon zest, lemon juice and almond extract and whisk until well combined.
  • Next, add the dry ingredients, almond flour, oat flour, baking soda and salt.
  • Mix until well combined.
  • In a separate medium bowl, toss the blueberries with 2 tablespoons of the oat flour.
  • Mix the wrapped blueberries into the dough.
  • Pour the batter into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely on a wire rack before adding the frosting.
  • Make the frosting. Beat the butter, icing sugar, lemon juice and lemon zest together until smooth.
  • Spread the frosting on the cooled cake.
  • Garnish with a few blueberries.
Cake cut into squares with creamy lemon frosting.

Lemon cake with sweet snow

This is the BEST recipe for Lemon Meringue Snow Pie!

What will we need

  • Puff pastry

For the lemon filling

  • 5 large egg yolks
  • 6 tablespoons of cornstarch
  • 270 g of sugar
  • ¼ teaspoon salt
  • 180 ml of water
  • 60 ml of lemon juice
  • 2 teaspoons of lemon zest
  • 2 tablespoons of butter

For the snow

  • 1 tablespoon of cornstarch
  • 40 ml of water
  • 1 teaspoon of white vinegar
  • 130 g of sugar
  • 5 large egg whites
  • ½ teaspoon of vanilla extract


  • Preheat the oven to 180 degrees.
  • Roll out the puff pastry and line the cake tin with it. Make a few punctures in the bottom with a fork.
  • Wrap in foil and fill two-thirds of the dough with dry beans.
  • Bake for 20 minutes. Then remove the foil and cake weights.
  • Place the crust back in the oven and bake for another 15 minutes, or until the crust is lightly browned. Remove from oven and set aside.
  • Whisk the egg yolks in a medium bowl and set aside.
  • Add 6 tablespoons of cornstarch, sugar, salt, and water to a saucepan and stir to combine.
  • Bring to a boil over medium heat, whisking constantly. Let it boil for a minute or two until the mixture starts to thicken.
  • Once the cornstarch mixture has thickened well, remove it from the heat.
  • Take a tablespoon of the cornstarch mixture and whisk it into the beaten egg yolks to temper the egg yolks.
  • Continue whisking in the cornstarch mixture spoon by spoonful until about half of the cornstarch mixture is used up.
  • Then add the yolk mixture back to the pot with the cornstarch.
  • Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes.
  • Remove from the heat and stir in the lemon juice, lemon zest and butter.
  • Reduce the oven temperature to 150 degrees.
  • In a small saucepan, whisk together 1 tablespoon cornstarch and cold water until cornstarch dissolves.
  • Heat over medium heat and whisk until mixture thickens. Remove from heat and set aside.
  • Whisk together sugar and white vinegar, set aside.
  • Add the egg whites and ½ teaspoon of vanilla extract to the bowl. Start beating the egg whites on low speed and gradually increase the speed to medium.
  • Once the egg whites are frothy, slowly add the sugar and vinegar spoon by spoonful. Beat until the egg whites form soft peaks.
  • Add the water-cornstarch mixture by spoonfuls and continue beating the egg whites.
  • Increase the speed to high and continue beating until the egg whites form stiff peaks.
  • Reheat the lemon filling until warm. It is important that the filling is very hot in order for the meringue to fuse properly.
  • Spread the filling on the crust.
  • Bake the cake for 20 minutes at 150 degrees until the snow is golden brown.
  • Transfer to a wire rack and let cool completely to room temperature.

In addition to recipes for lemon cake, recipes for cakes and buns with mandarin oranges are a great choice! Try them out for yourself!

Fluffy puff pastry cake with a pile of whipped meringue.

Tips for recipes with lemons

  • Lemon donuts with pistachios
  • French toast with lemon marmalade
  • Lemon curd
  • Lemon pudding
  • Lemon risotto
  • Pork chops baked with lemons
  • Salmon with lemon and fennel
  • Fried artichokes with fried lemons
  • Lemonade
  • If you want to learn more about this ingredient, don’t hesitate to read our extensive article on lemons !

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.