Sweet Endings to Complete Your Easter Feast

This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta’s Watershed restaurant; the recipe first appeared in Christiane Lauterbach’s feature about the restaurant, which ran in our April 2009 issue. Get the recipe for Hummingbird Cake »

Get the recipe for Lemon Tea Cake

Thomas Keller’s Coconut Cake

Strawberry cake topped with strawberry cream cheese frosting is a favorite soul food dessert; this delicious version comes from Bertha’s Kitchen in North Charleston. Get the recipe for Strawberry Cake »

Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping, from Erin Patinkin and Agatha Kulaga of Brooklyn’s Ovenly. Get the recipe for Wine-Poached Rhubarb and Poppy Seed Crisp »

Lemon Tart

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe for Lemon Meringue Pie »

This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

Almond-Lemon Cake

Silken white chocolate buttercream frosts a tender yellow cake layered with rich lemon curd in this recipe from the restaurant Rye KC in Leawood, Kansas.

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.