This Lemon Cake is tender, moist and packs a huge punch of lemon flavor. It taste like the bright beautiful sun. I like this ...

With a vanilla-based sponge infused with fresh lemon zest and a luscious cream cheese frosting, every bite is tangy, rich, and irresistible. Whether baking for a cozy night in or looking to impress ...

Preheat the oven to 350°F and grease, flour and line an 8x4 inch loaf pan. In a bowl, combine the flour, baking powder and ...

If you have an extra zucchini you need to use, make this delicious lemon zucchini cake. The shredded zucchini melts right ...

Sift the flour, cornstarch, baking powder and baking soda over the mixture. Add the poppy seeds. Using a spatula, gently fold ...

A chef shared his easy lemon drizzle cake recipe that keeps the sponge moist for longer - and it uses an ingredient you already have at home ...

While demonstrating how to make the dessert recipe on her Barefoot Contessa cooking show, Garten shared how she planned to bring her “favorite lemon cake” along for a beach picnic. According to Garten ...

From simple loaves to pretty bundts, it's hard to deny the universal appeal of a buttery, fine-crumbed, not-too-sweet pound cake. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist, thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

Preheat the oven to 160°C (fan) and line three seven-inch cake tins with parchment paper. In a large bowl, add the butter, ...

This cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice in the cake, a clear soaking syrup that seeps into the cake and, finally, a creamy, thick ...

This moist, tender cake from chef Camille Cogswell gets its wonderfully light texture from ricotta. Lemon zest and an optional dash of lemon extract flavor the batter. These sweet, cheese-stuffed buns ...