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ISO: Lemon Cake or Lemony Dessert Recipe

My mother's birthday is next week and she has requested a lemon cake or a lemon dessert of some sort.

I'd love to find something wonderful for her.

Recipes suggestions most welcome!

Thank you!

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    1. I recently made Alice Waters' 1-2-3-4 cake using the lemon variation filled it with lemon curd and iced it with a mixture of lemon curd & whipping cream(I couldn't tell you what proportions...just til it held up & tasted right). Faabulously lemony. There's also Ina Garten's Lemon Loaf cake which is outstanding and if you want a more traditional look I don't see why you couldn't bake them off in round pans.

      1. I recently printed this lemon souffle pudding from a link I found through Tastespotting:


        Haven't tried it yet, but it looks easy and intriguing.

        1. This is the perfect cake for a lemon lover. Not the easiest recipe but worth the effort.


          1. I like Ina Garten's Lemon cake a lot: http://www.foodnetwork.com/recipes/in...

            I also make Suzanne Goin's meyer lemon tart when my tree has fruit. Personally I don't care for the chocolate in this and leave it off but the curd is really quite delicious: http://leitesculinaria.com/332/recipe...

            1. I know there are other threads on lemony stuff but i'm glad you started a new one because i'd forgotten all about this cake until i saw your post.


              Someone posted it on Chowhound awhile back and I made it subbing yogurt for the buttermilk and adding pure lemon extract to the batter and the glaze. It was easy and fantastic - really, really fantastic - dense., moist, buttery, lemony and better after a day or two to ripen. Good Luck

              1. My Mom loved lemon also, wish she were still here to enjoy some of these. I was looking through the Sunkist site, www.sunkist.com and found several good ones, I was especially impressed with the lemon bread pudding, I'm going to try it myself real soon.

                  1. Easy--lemon mascarpone mousse in this thread:


                    Mediums--cream cheese tart w/ lemon curd (can post/find the recipe if you'd like


                    Harder: lemon layer cake w/ lemon curd and mascarpone, kind of a combination of the above


                    Another easy--lemon canary pudding with lemon curd:


                    1. This is a link to an orange cake recipe that I love. If you read the thread there is a post from a member who used lemons instead of oranges. If she likes intensely flavored bundt cakes this is the cake for you.


                      8 Replies
                      1. re: viperlush

                        What a HUGE compliment! I posted that recipe back in 2007 as a tribute to my paternal Grandmamma! Thank you so very much for reading it. I love, love that recipe - it is amazing.

                        Well - after reading everyone's great suggestions, I finally decided on the suggestions above for the Lemon Grove Cake: http://www.paideiaschool.org/data/fil...

                        My Mom's birthday dinner is tonight and I can't wait to cut into it. She is lucky that I haven't helped myself to a slice yet - it smells so good. I will report back tomorrow with the results/final thoughts.

                        1. re: Tehama

                          Hi Tehama, I just made your grandmamma's orange cake this morning. It turned out lovely but I am wondering if I poured too much syrup in? I find it's very spongey right now. Tastes great, but very wet. Is it possible that I am being impatient and it needs time to absorb? Or is it supposed to be this way?

                          1. re: millygirl

                            Never mind, I answered my own question. I was just being impatient as usual. This cake is wonderful! Thank you so much for posting Tehama.
                            It reminds me of my youth, and a similar cake my mother use to buy from the long gone, Woman's Bakery.

                            Mine turned out wonderful. I sprinkled some icing sugar on top for presentation. Very pleased with the results. Thank you, thank you, thank you. I love this type of baking.

                            1. re: millygirl

                              Awww - Milly! You just warmed my heart. I can't tell you how much that means to me. My Grandmother was such a special, special lady and a wonderful baker. I could tell you so many stories about her cooking. Thank you again for your note - I will sleep better tonight! :-)

                              1. re: Tehama

                                Tehama, I am curious to know how the Lemon Grove cake compared to your grandmamma's orange cake?

                                1. re: millygirl


                                  To me, there is not *that* much of a similarity other than the fact that they are citrus cakes made in a Bundt pan.

                                  I say this because I made two Lemon Grove cakes within one week and the first one was decidedly pound-cake-like in terms of texture. Very solid and flavorful, but not terribly moist. The second one I made was more "soft" and sort-of "crumbly" - still very flavorful, but not super moist. {The only possible difference I can think of between cake one & two was that I used King Arthur Flour in # 1 and it turned out pound-cake-like; and in cake # 2, I used White Lilly Flour and it was much less dense and had a very soft texture}.

                                  My Grandmamma's cake is SO super moist and just bursting with flavor... I LOVED the Lemon Grove Cake, don't get me wrong (hello! I made two of them within in one week! LOL), but the lemon flavor was more subdued in the cake itself and the lemon glaze was where you really got the lemony-burst, in my opinion.

                                  Did any of that make sense? Thanks a million for asking!

                                  1. re: Tehama

                                    Did you do the thing of pouring 1/2 of the glaze over the warm cake so it gets absorbed? I think that's what makes this cake -- one of my very favorites -- memorable. Could be there's an allowance for the structure needed to support the additional moisture. A fluffier cake might be inclined to fall apart with the additional weight.

                                    My Lemon Grove cakes have always been very poundcake-like. That's the way I relate to the recipe. I frequently use KA flour but not always and I don't think I've ever noticed a dif either way.

                                    1. re: rainey

                                      You know - I did! And I even used a bamboo skewer and poked lots of little holes in the cake before I poured the first half of the glaze onto it.

                                      Either way, I loved it, and it was fantastic, just not super moist.

                      2. Last year I was searching for an Easter dessert and Rainey posted a Lemon Grove Cake in response... it was a HUGE hit. (http://chowhound.chow.com/topics/607455)

                        1. Hi Everyone! Ankm2 & Foodie in Friedberg, I did make the Lemon Grove Cake - thank you so much for the suggestion. It was a smashing hit for both my Mom and our guests - it would be hard for a lemon cake to be better. I made it Thursday night and served last night (Friday) and I think that was a great amount of time to let the lemon flavor really infuse.

                          I do have a question for all you bakers: the ingredients don't appear to be "all that" similar to a pound cake, yet the texture was very much like that of a pound cake. Also, the cake itself, once cooked, seemed to have lots of little "holes" and "pockets" in the cake, which I don't think I have EVER seen in any of my cakes before. I wonder what on earth I did while making the cake that could have contributed to that . Not as "holey" as Swiss cheese, or anything like that, but like miniature holes.... Just kinda odd.

                          Thank you again for the recipe for this cake. My Mom just LOVED it.

                          Now .... on to try everyone else's suggestions :-) Happy Baking!

                          2 Replies
                          1. re: Tehama

                            Glad to hear that it worked for you, too! I also made mine a day in advance and it was perfect (it even made the 5 hour car trip without a hitch!). I served it with Ina Garten's raspberry sauce, but my husband preferred it without. Now I'm craving lemon cake, even though there are delicious dark chocolate cupcakse on the counter.

                            1. re: Tehama

                              Glad you liked it! I made mine a couple days in advance too and the texture was divine - moist, dense - almost pudding like. I initially planned to serve it with whipped cream or vanilla yogurt but it didn't need it at all. I've found that sometimes if you don't knock the cake pan on the counter to get the air bubbles out it has more of the holes and pockets after baking. I actually went out and bought a bundt pan at a thrift store just to try this recipe after i saw it on Chowhound. Many thanks to Rainey (original poster no?)

                            2. This lemon bundt cake has been bouncing around on the West Coast for decades, If you're familiar with the Miss Grace Cake Company, this is the recipe they've built a business on.

                              It's a delicious, rich pound cake with a sweet-tart glaze that makes it memorable. We always have it at Easter but because lemons are available year round you can enjoy it any time.

                              Lemon Grove Cake

                              • 1 cup butter, softened
                              • 2 cup sugar
                              • 3 large eggs, at room temperature
                              • 3 cup all purpose flour, sifted
                              • 1/2 teaspoon baking soda
                              • 1/2 teaspoon salt
                              • 1 cup buttermilk
                              • 2 tablespoon grated lemon peel, firmly packed
                              • 2 tablespoon fresh lemon juice

                              • 1/4 cup butter, softened
                              • 2 cup confectioners' sugar, sifted
                              • 1 1/2 tablespoon grated lemon peel, firmly packed
                              • 1/4 cup fresh lemon juice

                              To Prepare CAKE BATTER:
                              In a very large bowl cream the butter (1 cup) until light, slowly adding the granulated sugar and continuing to beat until the mixture is light and fluffy. Blend in one egg at a time.

                              In another bowl sift together the flour, soda and salt. Add the flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. Beat well after each addition. Mix in the rind and the juice (2 tbl. each). Pour the batter into a greased and lightly floured 10-inch tube pan or a 12-cup bundt pan.

                              Bake in a preheated 325 degree oven for 65 to 75 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a rack to cool for 10 minutes then turn the cake out onto a rack and spread with as much Lemon Glaze as the cake will absorb (about 1/3 to 1/2 of the icing). Allow cake to cool completely, then frost with the remaining icing.

                              To Prepare LEMON GLAZE:
                              In a mixing bowl blend together thoroughly the 1/4 cup of butter and the confectioners sugar. Mix in the remaining rind and juice, one tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of lemon is used, the icing will be thin and runny. However a very tangy frosting greatly enhances the flavor of the cake. Thin frosting may be chilled a few minutes to make it easier to spread. Or you may want to add a little more confectioners sugar to the icing that remains to be spread on the cooled cake.

                              2 Replies
                              1. re: rainey

                                Rainey, this cake is incredible! You recomended it to me last year when I was in search of an Easter dessert, and it was a huge hit (and made the 4.5 hour car trip without any issues, which is another selling point for me). I served it with Ina Garten's raspberry sauce, but my husband preferred the cake plain.

                                1. re: Foodie in Friedberg

                                  Glad you enjoyed it! It's been a favorite of mine since I first tried it in the late 70s.

                                  It really is nice when something so simple and classic is also memorable, no? When someone says "cake" I don't think of a layer cake or some chocolate piece of food porn at all. My mind immediately goes to this fresh, citrusy Lemon Grove Cake.