Baked Good recipe collection

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. A cocoa and honey batter topped with brown sugar and cocoa, then doused with hot water. Magic happens in the oven.

Lemon bundt cake baked in Mason jars using cake mix and lemon pudding mix with a tangy lemon glaze. Great for gifting, bake sales, or portion-controlled dessert.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

Lemon Ice-Box Pie (For Non-Weight Watchers) recipe

Lemon almond cookies wrapped around chocolate kisses, dusted with powdered sugar, and drizzled with melted chocolate for a sweet lemon-chocolate surprise.

Lemon meringue angel food cake with homemade lemon curd filling and glossy Italian meringue frosting. A three-component showpiece cake for serious bakers who want a stunning result.

These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.

Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.

Discover how to make Lemony Anise Cookies with this easy recipe. Zesty lemon and aromatic anise combine in crisp, golden cookies perfect for any occasion. Ready in about 1 hour.

Lighter cheesecake made with cottage cheese and whipped egg whites, swirled with cocoa for marbled chocolate effect. Bakes in springform pan for 50 minutes, chills overnight.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.