CloseLet your oven do the heavy lifting with these baked lemon desserts. The tart and bright lemon flavor will add balance to your desserts while still satisfying your sweet tooth. From Lemon Squares to Lemon Soufflés, end your meal with a zesty bite.01of 11Blueberry-Lemon Ricotta Pound CakeView RecipeThis healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. Source: EatingWell Magazine, May/June 201602of 11Vegan Lemon CakeView RecipeYou don’t have to be vegan to enjoy this vegan lemon cake! It’s moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish. Source: EatingWell.com, January 202003of 11Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 200704of 11Lemon PavlovaView RecipeThis show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly. Source: EatingWell Magazine, January/February 201105of 11Lemon ThinsView RecipeThese lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea. Source: EatingWell Magazine, January/February 201306of 11Cornmeal-Yogurt-Lemon CakeView RecipeTopped with fresh raspberries and lemon zest, this cake is a beautiful dessert you’ll be proud to serve at special meals. Source: Diabetic Living Magazine07of 11Easy Lemon SoufflésView RecipeA pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe. Source: Diabetic Living Magazine08of 11Blueberry-Lemon Zucchini BreadView RecipePhotography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea ZimmerThis easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious—and more interesting—than standard zucchini bread, too! Source: EatingWell.com, April 201909of 11Lemon BreadView RecipeThis moist lemon bread is perfect for breakfast or a tasty dessert. It’s delicious on its own or topped with the optional lemon-sugar glaze. Source: Diabetic Living Magazine10of 11Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 201811of 11Lemon SquaresView RecipeLemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice. Source: EatingWell Magazine, March/April 2013Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Let your oven do the heavy lifting with these baked lemon desserts. The tart and bright lemon flavor will add balance to your desserts while still satisfying your sweet tooth. From Lemon Squares to Lemon Soufflés, end your meal with a zesty bite.01of 11Blueberry-Lemon Ricotta Pound CakeView RecipeThis healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. Source: EatingWell Magazine, May/June 201602of 11Vegan Lemon CakeView RecipeYou don’t have to be vegan to enjoy this vegan lemon cake! It’s moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish. Source: EatingWell.com, January 202003of 11Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 200704of 11Lemon PavlovaView RecipeThis show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly. Source: EatingWell Magazine, January/February 201105of 11Lemon ThinsView RecipeThese lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea. Source: EatingWell Magazine, January/February 201306of 11Cornmeal-Yogurt-Lemon CakeView RecipeTopped with fresh raspberries and lemon zest, this cake is a beautiful dessert you’ll be proud to serve at special meals. Source: Diabetic Living Magazine07of 11Easy Lemon SoufflésView RecipeA pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe. Source: Diabetic Living Magazine08of 11Blueberry-Lemon Zucchini BreadView RecipePhotography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea ZimmerThis easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious—and more interesting—than standard zucchini bread, too! Source: EatingWell.com, April 201909of 11Lemon BreadView RecipeThis moist lemon bread is perfect for breakfast or a tasty dessert. It’s delicious on its own or topped with the optional lemon-sugar glaze. Source: Diabetic Living Magazine10of 11Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 201811of 11Lemon SquaresView RecipeLemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice. Source: EatingWell Magazine, March/April 2013Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Let your oven do the heavy lifting with these baked lemon desserts. The tart and bright lemon flavor will add balance to your desserts while still satisfying your sweet tooth. From Lemon Squares to Lemon Soufflés, end your meal with a zesty bite.
01of 11Blueberry-Lemon Ricotta Pound CakeView RecipeThis healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. Source: EatingWell Magazine, May/June 201602of 11Vegan Lemon CakeView RecipeYou don’t have to be vegan to enjoy this vegan lemon cake! It’s moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish. Source: EatingWell.com, January 202003of 11Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 200704of 11Lemon PavlovaView RecipeThis show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly. Source: EatingWell Magazine, January/February 201105of 11Lemon ThinsView RecipeThese lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea. Source: EatingWell Magazine, January/February 201306of 11Cornmeal-Yogurt-Lemon CakeView RecipeTopped with fresh raspberries and lemon zest, this cake is a beautiful dessert you’ll be proud to serve at special meals. Source: Diabetic Living Magazine07of 11Easy Lemon SoufflésView RecipeA pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe. Source: Diabetic Living Magazine08of 11Blueberry-Lemon Zucchini BreadView RecipePhotography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea ZimmerThis easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious—and more interesting—than standard zucchini bread, too! Source: EatingWell.com, April 201909of 11Lemon BreadView RecipeThis moist lemon bread is perfect for breakfast or a tasty dessert. It’s delicious on its own or topped with the optional lemon-sugar glaze. Source: Diabetic Living Magazine10of 11Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 201811of 11Lemon SquaresView RecipeLemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice. Source: EatingWell Magazine, March/April 2013
01of 11Blueberry-Lemon Ricotta Pound CakeView RecipeThis healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. Source: EatingWell Magazine, May/June 2016
01of 11
Blueberry-Lemon Ricotta Pound Cake
View Recipe
This healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. Source: EatingWell Magazine, May/June 2016
02of 11Vegan Lemon CakeView RecipeYou don’t have to be vegan to enjoy this vegan lemon cake! It’s moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish. Source: EatingWell.com, January 2020
02of 11
Vegan Lemon Cake
You don’t have to be vegan to enjoy this vegan lemon cake! It’s moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish. Source: EatingWell.com, January 2020
03of 11Lemon-Raspberry MuffinsView RecipeThe secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 2007
03of 11
Lemon-Raspberry Muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 2007
04of 11Lemon PavlovaView RecipeThis show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly. Source: EatingWell Magazine, January/February 2011
04of 11
Lemon Pavlova
This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly. Source: EatingWell Magazine, January/February 2011
05of 11Lemon ThinsView RecipeThese lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea. Source: EatingWell Magazine, January/February 2013
05of 11
Lemon Thins
These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea. Source: EatingWell Magazine, January/February 2013
06of 11Cornmeal-Yogurt-Lemon CakeView RecipeTopped with fresh raspberries and lemon zest, this cake is a beautiful dessert you’ll be proud to serve at special meals. Source: Diabetic Living Magazine
06of 11
Cornmeal-Yogurt-Lemon Cake
Topped with fresh raspberries and lemon zest, this cake is a beautiful dessert you’ll be proud to serve at special meals. Source: Diabetic Living Magazine
07of 11Easy Lemon SoufflésView RecipeA pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe. Source: Diabetic Living Magazine
07of 11
Easy Lemon Soufflés
A pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe. Source: Diabetic Living Magazine
08of 11Blueberry-Lemon Zucchini BreadView RecipePhotography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea ZimmerThis easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious—and more interesting—than standard zucchini bread, too! Source: EatingWell.com, April 2019
08of 11
Blueberry-Lemon Zucchini Bread
Photography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea Zimmer
This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious—and more interesting—than standard zucchini bread, too! Source: EatingWell.com, April 2019
09of 11Lemon BreadView RecipeThis moist lemon bread is perfect for breakfast or a tasty dessert. It’s delicious on its own or topped with the optional lemon-sugar glaze. Source: Diabetic Living Magazine
09of 11
Lemon Bread
This moist lemon bread is perfect for breakfast or a tasty dessert. It’s delicious on its own or topped with the optional lemon-sugar glaze. Source: Diabetic Living Magazine
10of 11Blueberry-Lemon Crumb MuffinsView RecipeBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 2018
10of 11
Blueberry-Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 2018
11of 11Lemon SquaresView RecipeLemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice. Source: EatingWell Magazine, March/April 2013
11of 11
Lemon Squares
Lemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice. Source: EatingWell Magazine, March/April 2013
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Tell us why!OtherSubmit
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