This stunning cake looks so impressive, but is actually very simple to make. Start with a luscious sour cream and lemon cake. Fill it with a tangy berry compote, and cover everything with a creamy purple lemon frosting. There’s no need to stress about getting the icing perfect, as you cover every inch with fresh berries. Et voilà!

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).

These muffins are perfect for brunch, afternoon tea or lunchboxes, and you can make them anytime of the year, using fresh or frozen blueberries. The dollop of zesty lemon curd in the centre makes them extra special and delicious, as does the irresistible crumble topping.

“A classic from the Amalfi Coast – light sponge, soaked in limoncello syrup, filled with lemon cream and finished with a soft, glossy glaze.” – Giovanni Pilu.  You’ll need 6 x 1-cup (250ml) capacity sphere moulds (see recipe notes) and a piping bag fitted with a 1cm plain nozzle.

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.

“Essentially a friand, these little gluten-free, blueberry-studded cakes are a real pleasure. Especially eaten just warm from the oven, when the blueberries burst juicily on your tongue and the flaked coconut is crisp and toasty. When I was a waitress at a local cafe as a teenager, a latte in a tall glass and a friand were the height of sophistication – I’m no longer sure that’s true of the latte, but I think it is high time we brought back the friand!” – Tilly Pamment

“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

This comforting warm dessert is perfect for winter, when lemons are bountiful. It’s light and fresh, with bursts of berries and lemon curd, soft custard and a few crispy bits on top for a delightful textural contrast. 

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.