10,000 la king recipes

Lemon pound cake using cake mix and a full cup of lemon curd for intense citrus flavor, studded with walnuts and topped with fresh lemon glaze. Just 5 ingredients.

Pear pound cake with buttermilk, chopped pecans, and a hint of nutmeg baked in a loaf pan. Moist, buttery crumb studded with tender pear chunks in every slice.

Heath bar poke cake: chocolate cake soaked with sweetened condensed milk and caramel, topped with whipped cream and crushed toffee. The crowd-pleasing potluck dessert with chocolate-toffee crunch on every bite.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

A four-layer chocolate butter cake with ganache filling, whipped cream frosting, and a glossy dark chocolate glaze poured over the top. Bakery-level elegance made at home.

Scottish marmalade cake with orange marmalade and sultanas baked into a simple creamed batter. A traditional British tea cake with just six ingredients.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Super moist friendship cake starts with a 30-day brandied fruit starter, layering peaches, pineapple, and cherries, then bakes into a tender, fruit-and-nut loaf. The shareable holiday baking tradition.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

Spiced chocolate layer cake with coffee, cinnamon, and cloves, frosted with cinnamon whipped cream. A rich, warmly spiced twist on classic chocolate cake.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Butterfinger poke cake made with German chocolate cake mix, butterscotch topping soaked into the layers, and crushed candy bars folded into whipped topping with pecans.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

Pineapple banana walnut tube cake with cinnamon and a fresh pineapple icing. Crushed canned pineapple keeps the crumb moist for days. Stir-and-pour batter, no creaming required.