9,149 egg bake recipes

Chocolate chip and almond biscotti are twice-baked Italian cookies built for dunking. Toasted almonds, semi-sweet chips, and a splash of whiskey give these crisp logs serious depth.

Buttermilk waffles with raspberry sauce trade syrup for a bright purple-red puree spiked with orange zest. The tang of buttermilk and lift from baking powder give crisp-edged waffles a fluffy interior.

French apple cake made with yellow cake mix, lemon pudding, Granny Smith apples, and raisins, finished with a tart lemon glaze. A spiced bundt cake that stays moist thanks to sour cream.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

Lemon chiffon pie folds whipped egg whites into a tart lemon-gelatin custard for a cloud-light, no-bake pie filling. Crowned with sweetened whipped cream in a baked shell.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Old-fashioned unleavened seed cake with caraway seeds, candied orange peel, mace, and chopped nuts. No baking powder needed, whipped egg whites provide the lift.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

A Southern-style pound cake with butter, five eggs, and a hint of almond extract, baked low and slow then soaked with a warm lemon glaze. Dense, buttery, and utterly addictive.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.