23 Baked Good Recipes for When Life Gives You Lemons

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

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

This light and tangy lemon meringue cheesecake gets tons of citrus flavor from lemon juice and zest, as well as a layer of lemon curd between the cake and the fluffy meringue topping. It would be the perfect dessert for any spring or summer party, though we'd happily eat this treat year-round. Source: EatingWell.com, April 2019

These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding. Source: EatingWell Magazine, January/February 2011

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

These tiny, lemon-flavored meringues must be cooked slowly so their outsides are powdery and crisp, while the insides are chewy and yielding. Serve with sorbet. Source: EatingWell Magazine, May/June 1991

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

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

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

This light, lemon-poppy seed cake is filled and topped with a lemony blend of Greek yogurt and whipped topping and sprinkled with crisp pomegranate seeds. Source: Diabetic Living Magazine

These light, low-calorie cupcakes are frosted with lemon-flavored whipped topping. Source: Diabetic Living Magazine

For this celebratory tart recipe, a smooth, creamy, lemon-scented Greek yogurt filling, adorned with a ring of dried figs, is layered on a bed of honey-sweetened polenta. Real, Italian-style polenta is made from medium- or coarse-ground whole-grain cornmeal. Products labeled polenta, medium-ground cornmeal and corn grits (not instant) can be used interchangeably in this recipe

Enjoy these lemony cookies with a warm cup of tea. Source: Diabetic Living Magazine

You need two lemons to get enough finely shredded peel and juice for this sure-to-please dessert. Source: Diabetic Living Magazine

A pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe. Source: Diabetic Living Magazine

These pretty and lemony gluten-free sandwich cookies make tasty light treats. Source: Diabetic Living Magazine

Beating the egg whites separately and then folding them into the batter gives this chiffon cake recipe great height, while the egg yolks make this healthy cake recipe rich and tender. Be sure to use a completely clean bowl and whisk when beating the whites-if the whites come in contact with any fat they won't whip up airy and light. Source: EatingWell Magazine, November/December 2016

Cooks tend to bring their most diet-undoing desserts to the potluck table. Why not offer these creamy bars and treat diners to something more healthful they can enjoy? Source: Diabetic Living Magazine

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

In this dessert recipe, cupcake-sized angel cakes are split and filled with either lemon or raspberry cream fillings. Topped with fresh fruit and a dusting of powdered sugar, these fancy tea cakes are so beautiful, nobody will believe you made them yourself! Source: Diabetic Living Magazine

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

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

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