after being soaked in a lemon syrup and rolled in vanilla bean sugar, becomes a tart, moist sponge with a crackly, crunchy sugar crust. This dairy-free cake is one to make again and again during ...

Miller says the recipe is ideal for novice bakers and illustrates a technique she likes: combining lemon rind and sugar ... loaf pan, parchment paper, and a wire rack. You can make this glazed ...

Very lightly film a 9-by-5-inch loaf pan with ... lift the cake out of the pan. Open the parchment paper. Make the glaze. 1. In a bowl, mix the sugar and lemon juice. Stir with a small spoon ...

This gluten-free loaf ... This is the loaf that started it all. The French call pound cake quatre-quarts ("four-fourths") because the original was made with equal parts flour, sugar, eggs, and ...

When baked, the sugar and lemon juices turn into a jammy marmalade-like topping. For your Sunday baking pleasure: an easy loaf cake that gets its bright, sunny flavor from lemon juice and zest.