7,964 cake flour recipes

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.

Easy nut bread mixes pantry staples with chopped nuts into a tender quickbread, rested briefly then baked into two loaves. A no-frills 8-ingredient breakfast bread.

Warm Springs fried bread fries soft baking powder dough rounds in hot lard for the puffy, golden Native American fry bread of the Pacific Northwest tribes.

Quick raisin muffins skip the butter and oil entirely, using just milk and an egg to bind a lightly sweet, raisin-studded crumb. Ready in 40 minutes start to finish with pantry basics.

Funnel cakes pour a sweet batter through a funnel into hot oil for golden, lacy fried treats dusted with powdered sugar. State-fair classic, ready in 30 minutes at home.

Plain muffins combine flour, sugar, milk, egg, and baking powder into a basic batter that bakes into 12 tender, golden tops in 20 minutes. The classic blank-canvas quick bread for any add-in.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Christmas cookie slices are old-fashioned icebox cookies: vanilla shortbread dough rolled into logs, chilled, sliced thin, and baked into crisp golden rounds. Make ahead and ready to slice for holiday baking.

Christmas ornament cookies are sturdy rolled sugar cookies cut into large bauble shapes and pierced with a hanging hole. Bake, decorate, and hang on the tree as edible ornaments or gift tags.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

Yellow party cake, a classic two-layer butter cake with a buttery vanilla crumb. Frosted with sunny yellow icing for birthdays and celebrations, tender from a long creaming method.

Mock shortbread cookies made without butter or sugar, using oil and a sugar substitute for a lighter, diet-friendly take on a tender, golden-edged classic. Simple roll-and-cut rounds in under an hour.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.