ΓWe've all been doing it since we were in elementary school days, so we get it.

Valentine's Day calls for romantic gestures — a card that professes warm feelings for that special someone, or, if you're really head over heels in love, perhaps presents to demonstrate the depths of that affection.

A bouquet of red roses — which became a V-Day tradition during the Victorian era — are often at the top of the gift list, followed by heart-shaped boxes of luxury chocolate. A fancy meal out is also a pretty typical way to celebrate on Feb. 14.

If you like to bake and can carve out an hour or so in your daily schedule, why not tie on an apron, turn on the oven and make your sweetheart(s) something sweet?

Homemade gifts not only can save money, but also show those you love they're worth the extra time, effort and thought it takes to create something from scratch.

We've got just the recipe whether you're looking for a confection that evokes an old-school dish from childhood, one that pairs chocolate and oatmeal, or something that tastes just as wonderful with your morning coffee as it does for dessert (maybe even better).

There's a seasonal lemon pound cake that my co-workers devoured in mere minutes when I brought it into the office; a super-chewy oat bar with a soft and fudgy chocolate layer; and a kitschy vanilla poke cake filled with fresh, sweetened strawberries that will transport your tastebuds back to the 1970s.

And you don't even have to work that hard. While they look fancy, all three of these recipes use pantry ingredients and everyday fruit, and they are super-easy to whip up in about an hour.

Lemon Pound Cake

PG tested

For cake

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups sugar

2 tablespoons grated lemon zest, plus 2 teaspoons juice

4 large eggs, room temperature

1 1/4 teaspoons vanilla extract

16 tablespoons unsalted butter, melted

For glaze

1/2 cup sugar

1/4 cup lemon juice (2 lemons)

Prepare cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour a loaf pan.

In medium bowl, whisk together flour, baking powder and salt, and set aside.

In food processor, pulse sugar and lemon zest until combined, about 5 pulses. Add lemon juice, eggs and vanilla and process until combined.

Whisk melted butter thoroughly to reincorporate any separated milk solids. With the machine running, add melted butter through a feed tube in a steady stream.

Transfer mixture to large bowl. Sift flour mixture over egg mixture in 3 additions, whisking gently after each addition until just combined.

Pour batter into prepared pan and bake for 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and toothpick inserted comes out clean, about 35 minutes, rotating pan halfway through baking. (My loaf took an additional 40 minutes.)

Let cool in the pan for 10 minutes, then turn onto a wire rack.

Poke top and sides of cake throughout with toothpick. Let cool completely, at least 1 hour. (Cooled cake can be wrapped tightly in plastic and stored at room temperature for up to 5 days.)

Make glaze: While cake is cooling, bring sugar and lemon juice to boil in small saucepan, stirring occasionally to dissolve sugar.

Reduce heat to low and simmer until thickened slightly, about 2 minutes. Brush top and sides of cake with glaze and let cool to room temperature before serving.

Makes 1 cake.

— "America's Test Kitchen 25th Anniversary Cookbook: 500 Recipes That Changed the Way America Cooks" (America's Test Kitchen, $45)

Oatmeal Fudge Bars

PG tested

For oat layer

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/4 cup packed light brown sugar

1 large egg, room temperature

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup old-fashioned oats

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

For fudge layer

1/2 cup sweetened condensed milk

1/2 cup semisweet or bittersweet chocolate chips

1 tablespoon butter

1 teaspoon vanilla extract

1/4 teaspoon salt

Make oat layer: Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with parchment paper on all sides.

In a stand mixer fitted with paddle attachment, combine butter, sugar and brown sugar and beat on medium speed until light and fluffy, about 2 minutes.

Add egg and vanilla extract and beat until combined. Scrape down the bowl, then add flour, oats, baking soda, baking powder and salt.

Beat on low speed until just combined and no streaks of flour remain.

Make fudge layer: In small saucepan over medium-low heat, combine sweetened condensed milk, chocolate chips and butter. Use a silicone spatula to stir the mixture occasionally as it cooks until it's completely smooth. (The mixture will be glossy and thick.)

Remove saucepan from heat and stir in the vanilla extract and salt.

Transfer half of the oat batter to the prepared pan, using the spatula or your fingers to push it evenly to the edges. The layer will be thin but this is correct!

Pour fudge over the oat layer, using the spatula to spread it out. Use your finger to crumble the remaining oat dough over the fudge layer, leaving some areas of fudge uncovered.

Bake until it's lightly golden brown and a butter knife inserted into the center comes out clean, 25-30 minutes. Place the pan on a cooling rack and allow to cool completely in the pan.

Use the parchment paper to lift it from the pan, transfer to a cutting board, cut into 9 bars and serve.

— "Sweet Tooth: 100 Desserts to Save Room For" by Sarah Fennel (Clarkson Potter, $35)

Fresh Strawberry-Pudding Poke Cake

PG tested

This throw-back recipe from Betty Crocker shows what's old is new again. According to my daughter, poke cakes are on trend right now on social media, especially on TikTok. It's perfect for those who love the convenience of a cake mix.

1 package fresh strawberries

1/4 cup sugar

2 teaspoons fresh lemon juice

1 box white cake mix

3/4 cup water

1/2 cup vegetable oil

3 egg whites

3 or 4 drops red food coloring

1 cup milk

1 package (4 serving size) vanilla instant pudding mix

1 container frozen whipped topping, thawed

Sliced strawberries, for garnish

Heat oven to 350 degrees. Grease bottom of 13-by-9-inch pan with cooking spray.

In food processor, process strawberries on high speed until smooth. Measure 1/2 cup strawberry puree and set aside.

Add sugar and lemon juice to remaining strawberries and process until blended; set aside.

In large bowl, beat cake mix, 1/2 cup unsweetened reserved strawberry puree, water, oil, egg whites and food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (I used a stand mixer.) Pour into pan.

Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.

Using the handle of a wooden spoon, poke holes about every inch almost to the bottom of cake. Carefully pour reserved sweetened strawberry mixture over the top and spread with spatula to fill holes.

Cool completely (about 1 hour).

In medium bowl, mix milk and pudding mix with whisk 2 minutes until thickened. Gently fold in whipped topping. Spread over cake.

Cut cake into squares and garnish with fresh strawberries, if desired.

— adapted from "Betty Crocker Found Recipes: Beloved Vintage Recipes Worth Sharing" (Harvest, $30)