Recipe Sifter

Lemon poppy seed Bundt cake with sour cream, fresh lemon zest, and a tangy lemon glaze. Moist, tender crumb from cake flour and a full pound of sour cream.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.

A delicious Christmas bread made with almonds, cream cheese, golden raisins and brandy.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Orange Walnut Rum Cake with Grand Marnier Icing recipe

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Love in Disguise: stuffed pig's hearts braised in tomato sauce with mustard and bay leaves. A traditional British offal dish that turns humble cuts tender and rich.

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.

This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.