Dessert recipe collection

Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

A delicious dessert that's perfect to make when you're in a hurry!

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.

Lemony cheesecake on a cinnamon-graham crust: a tangy lemon cream cheese filling under a layer of sour cream, all crowned with a glossy lemon glaze. A triple-lemon baked cheesecake that's bright, creamy, and rich.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

If you love fondue you will be a fan of this simple recipe that is perfect to try for dinner parties.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.