Topped with a silky, tangy lemon glaze and kissed with zest, each bite is a sunny blend of sweetness and brightness. Whether ...

There’s something irresistible about the simple elegance of a Lemon Buttermilk Cake. It’s buttery, soft, and infused with ...

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 ...

Allow the cakes to cool for a minute before moving them to a cooling rack. Mix the confectioners’ sugar and milk to a smooth consistency. Once the cakes have cooled, use a spoon to drizzle the ...

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.

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 ...

Add a lemon glaze or a sprinkle of confectioners’ sugar, a few fresh berries or a berry sauce. Because it generally creates a lighter, fluffier texture, I prefer bleached flour for this cake.

Another lemon doberge recipe I found told the cook, "Frosting may be added but is not necessary, as this cake is rich and very good without it." 1 cup butter, softened 2 cups sugar 4 eggs ...