Baking Recipes
Cakes, loaves, muffins, scones, cookies, and bars, all built around the lemon flavor that only comes from using both zest and juice. Zest holds the fragrant oils, and juice provides the tang, so most recipes here use both.
Baking is precise, so the recipes give US and metric measurements. If a bake has ever sunk, cracked, or come out gummy, the troubleshooting guides below explain why.
68 minAustralian-Style Lemon Myrtle Shortbread
55 minBlood Orange Olive Oil Cake
75 minBritish-Style Lemon Drizzle Cake
45 minChewy Lemon Bars That'll Make Your Aunt Jealous
60 minItalian Lemon Ricotta Cake
90 minLemon Angel Food Cake
35 minLemon Blondies
65 minLemon Blueberry Loaf Cake
90 minLemon Bundt Cake
63 minLemon Chess Pie
62 minLemon Crinkle Cookies
170 minLemon Meringue Pie
35 minLemon Poppy Seed Muffins
40 minLemon Scones
60 minOrange Cake
55 minSpanish-Style Lemon Olive Oil Cake
95 minStarbucks-Inspired Iced Lemon Loaf
Guides to go with these recipes
Questions about baking recipes
The aromatic oils are in the zest. Juice adds sourness, but zest is what makes a bake taste distinctly of lemon.
A medium lemon typically yields about a tablespoon of zest. Zest before you juice, since a squeezed lemon is much harder to zest.
Often, yes. Butter, eggs, and dairy at room temperature blend more evenly, which helps texture. The recipe will say when cold is intended, such as for scones.
