3,407 milk cake recipes

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Easy one-bowl bundt pound cake: butter, sugar, eggs and vanilla beaten together for 10 minutes into a tender, golden, sliceable cake. Six eggs, no creaming step required. Truly fool-proof.

Classic Girl Scout-style trefoil shortbread cookies with butter, sugar, eggs, and vanilla. Roll-and-cut sugar cookies for the trefoil cutter, makes 4 dozen.

Old fashioned butterscotch cookies made with melted butter dissolved in brown sugar for pure caramel flavor. A thin, crispy drop cookie with just six pantry staples that bakes in 8 minutes.

Cranberry nut loaf with fresh orange juice and zest, halved cranberries, and chopped walnuts in a quick bread batter. A tart, citrusy holiday bread that's better the next day.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Steamed persimmon pudding with cinnamon spice, raisins, and chopped almonds. Dense, moist loaf baked in a water bath and served warm with hard sauce.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

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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.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Mighty muffins are hearty bran muffins with whole wheat flour, wheat germ, molasses, raisins, and nuts. High-fiber breakfast muffins that hold up all week.