8,633 baked good recipes

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.

Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

Scotch shortbread with a hint of almond extract: butter, powdered sugar, and flour pressed into a slab, fork-marked, and baked golden. Traditional Scottish shortbread squares for tea time.

Old-fashioned cake doughnuts with nutmeg and ginger, deep fried and tossed in cinnamon sugar. A simple from-scratch doughnut recipe that rests before frying for a tender crumb.

Flaky biscuit dough rolled with sour cherries, sliced into pinwheels, and baked golden. Served warm with a homemade cherry sauce and ice cream or sherbet.

Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.