Baked Good recipe collection

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Honey wheat bread for the bread machine with whole-wheat flour, raw honey, and a small boost of vital wheat gluten for a tall, soft loaf. Six ingredients, dump-and-press easy.

Hundred-dollar chocolate cake made with mayonnaise-style salad dressing instead of eggs and butter. Moist, fudgy, and topped with a boiled cocoa frosting.

Hungarian poppy seed wafers with fresh orange zest, allspice, and a smooth powdered sugar glaze. Piped butter cookies with warm spice and citrus flavor.

Hungarian Christmas bread (makos beigli-inspired loaf): a buttery, lemon-scented yeast bread with a sweet poppy seed and raisin filling. A bread-machine shortcut for the holidays.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

Impossible buttermilk pie forms its own crust while it bakes. Just blend buttermilk, sugar, eggs, melted butter, Bisquick and vanilla, pour, and the magic happens in the oven.

This cheesy and moist corn bread is packed with yummy flavors, serve it with a warm bowl of chili in a cold winter day.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Use your bead machine to make this delicious and traditional Irish barmbrack bread.

Irish potato cake with mashed potatoes, melted chocolate, pecans, and raisins baked in a bundt pan. A spiced, dense cake where the potatoes keep every slice incredibly moist.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Greek honey bread from the island of Sifnos with ricotta cheese, eggs, cinnamon, and three cups of honey baked in a dough-lined pan. A traditional Cycladic sweet pastry cut in diamond shapes.