Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping.
-Janice Greenhalgh, Florence, Kentucky
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home.
When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper!
Today, I'm a nurse in a large hospital—but my husband and I look forward someday to living in the country.
I came across this recipe while preparing for a party and was thrilled with how easy it was to make. My guests were impressed that I could use a few simple ingredients to create such a stylish dessert.
This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!
After my husband was diagnosed with high cholesterol, I started looking for light recipes. With its fresh berries and meringue topping, this sponge cake quickly became a favorite.—Suzanne Premo of Sault Ste. Marie, Ontario
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.—Taste of Home Test Kitchen, Greendale, Wisconsin
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. —Lori Kampstra, Franklin, Wisconsin