Lemon cake is an excellent choice for any occasion. Its light texture and intense lemon flavor make it a tasty dessert and an ...

It comes together in minutes, requires no mixing bowls for the main layers, and bakes up golden and bubbly with practically ...

I have a delicious collection of memories involving family picnics through the years, going all the way back to childhood recollections of making peach ice cream with a hand-cranked machine.

Rub the lemon zest and sugar together until fragrant. Whisk in melted butter, buttermilk, vanilla extract, and salt, followed by flour, baking soda, and baking powder. Bake the cake. Scrape the ...

The one-bowl vanilla cake is ultra-moist with a tender crumb. Baked in a 13- x 9-inch cake pan, the sheet cake serves a crowd and is just as good if made a few days ahead. The lemon ermine ...

While the cake is baking, prepare the syrup. Combine the lemon juice and sugar in a small saucepan over medium-low heat and whisk until the sugar dissolves. Remove from the heat. Set aside 1 to 2 ...

Imagine a batter that bakes up fluffy like a chiffon cake but, after being soaked in a lemon syrup and rolled in vanilla bean sugar, becomes a tart, moist sponge with a crackly, crunchy sugar crust.

A simple compote of strawberries, raspberries, and blackberries tossed with lemon juice and sugar is what turns this simple angel food cake into a springtime dessert worth savoring. Use the freshe ...

Set the cake on the rack. 8. For the glaze: In a bowl, whisk the remaining lemon juice (you should have about 6 tablespoons) with 3 tablespoons of confectioners' sugar until smooth. Add more sugar ...