Cake recipe collection

Lady Bird Johnson's famous lemon cake with 8 egg yolks, fresh lemon, and a tangy lemon icing. The First Lady's favorite recipe straight from the Texas White House.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Lemon Almond Cheesecake with Biscotti Crust recipe

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

A winner in Senior division of the 1953 Pillsbury bakeoff.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Lemon-yogurt coffee cake baked in a bundt pan, with tangy yogurt for a tender crumb, plenty of fresh lemon, and whipped egg whites folded in for lightness. A bright, buttery cake for brunch or with tea.

Lenny's cheesecake: a crustless, velvety sour cream cheesecake baked in a water bath for that silky-smooth texture. Five ingredients, zero fuss, pure New York diner classic.

Crustless New York-style cheesecake with cream cheese, sour cream, and six eggs baked in a water bath. Dense, creamy, and freezer-friendly with no crust to fuss over.

Lickety-Split Cocoa Cake: a one-bowl, eggless, dairy-free chocolate cake mixed with water, oil, and a splash of vinegar. The original Depression-era "crazy cake" that bakes up tender every time.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.