Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and ...

The grand opening of CupKates is planned in conjunction with First Friday events in downtown Salina. Jennings will open her bakery at 5:00. Following the grand opening, CupKates will be open daily ...

Cake Ingredients: 125 mL (½ cup) softened butter 120g honey Zest of 3 lemons 6 eggs, separated 454g (1Lb) ricotta 500 mL (2 cups) ground almond meal 250 mL (1 cup) fine corn meal Pinch of salt ...

Juicy, herb-seasoned chicken is roasted alongside vibrant vegies, then finished with fresh basil, feta and a squeeze of lemon for a burst of flavour. This gluten-free dish is perfect for busy ...

I love lemon in desserts. Whether it’s a lemon drizzle cake, a lemon meringue pie or a lemon posset, I love that zingy yet sweet flavour. However, I am not the best baker, which means even some ...

Grease a 8.5-by-4.5-inch metal loaf pan and ... a rack and let the cake cool completely, about 1 hour. Whisk the confectioners’ sugar with the remaining 2 tablespoons lemon juice and a pinch ...

Spoon the icing over the cake so ... 900g (2lb) loaf tin (pan). If your dad loves a bit of spice, then Nisha’s in the kitchen with the perfect dish to make him this Sunday. From free pints ...

Mary Berry's "perfect" lemon drizzle cake recipe has sent foodies into a frenzy, thanks to its fuss-free three-step process ... pop it in a loaf tin, and bake at 180°C for 40 minutes.