Dessert Recipes

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

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

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

Birthday or festival, it is always a wonderful cake.

Traditional baked Christmas pudding with candied fruits, pecans, molasses, and warm spices, served with brandy sauce. A festive holiday dessert with an optional flambé presentation.

These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Like the recipe's name, this is a very moist, fluffy and delicious lemon cake, always a winner.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

Southern sweet potato pie with evaporated milk, nutmeg, and lemon extract in a deep-dish crust. A silky, custard-style filling made from mashed sweet potatoes that yields two full pies from one batch.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Traditional German almond cookies shaped into hearts, with a tender flourless crumb made from ground almonds, egg yolks, and lemon extract, topped with a bright lemon icing. Naturally gluten-free and irresistible.