The secret is in the name. This cake will transport you to the Amalfi Coast, where you'll be lying in the sun, enjoying lemon desserts.

This beat-and-bake cake might be your new favourite.

"The beauty of this cake is that it’s fluffy on the inside with a light citrus flavour, and has a deliciously crunchy crust on top. All that, and with no butter. Try and stop at just one slice." – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

This tart and creamy cake is a simple crowd pleaser.

“I was very pleased with myself when I first made this cake. So pleased, in fact, that I ate nearly half of it in one sitting. Always a good sign. The ricotta in the batter makes for a delightfully tender crumb and there is something very excellent about sugary, caramelised lemon slices and toasty almonds. It also happens to be gluten-free. Needless to say, since then this cake has been on high rotation in our house and for friends – best eaten with a generous spoonful of thickened cream.” – Tilly Pamment.

Matt Preston loves nanna baking, and this spritzy pie is one of his favourite retro treats.

This easy recipe brings the zing with a citrusy lemon loaf topped with sweet lemon drizzle.

What's better than a lemon cake? A lemon and buttermilk mud cake.

“This recipe is really close to me. My Aunt Susan made it – it’s just got a lot of nostalgia. Any time there was a family event, Auntie Susie would make a cake … I asked her to make a special recipe with some native ingredients, and that’s what she came up with.” – Matt Stone

Ellie and Sam Studd share the joys of the simple Sicilian cheese, ricotta, that’s just as at home in a salad as it is in a decadent dessert, such as this classic Italian cake. You'll need a 20cm springform pan for this recipe.

When life gives you lemons, turn them into cake. You'll need a 20cm round cake pan for this recipe.

Make the cake up to 2 days in advance, then spread the ice cream over the top of the cake four hours before serving (you don’t want the cake to be frozen solid, just chilled). You will need a sugar thermometer.

Begin this recipe at least 8 hours ahead. You will need an ice cream machine and kitchen thermometer.

This simple and elegant dessert is a great way to use up leftover filo pastry.

"Japanese whisky and yuzu combine in a syrup to soak this feather-light savarin, while scorched lemon cuts through the sweetness. If you want to up the booziness, add a splash more whisky to the syrup." – Emma Knowles