The warm weather calls for this vegan summer blueberry loaf that is basically a giant muffin, perfect for breakfast or snacks ...

Grease and line a two pound loaf tin with baking paper. Place the plain flour, caster sugar, the 100 grams of demerara, baking powder, and the lemon zest into one bowl.

I ended up having to cover the cake part of the way through as it was darkening on the outside before cooking all the way through. However with a bit of extra time (around an hour as opposed to 45 ...

Lemon Blondies Lemon Blondies. Photo credit: Mama’s on a Budget. These blondies offer a citrusy twist on a classic dessert, providing a refreshing option for graduation events. Their chewy texture and ...

In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking soda, baking powder, lavender-lemon sugar and salt to disperse the powder and break up any lumps of ...

Zest and juice of 1 lemon 1/4 teaspoon apple cider vinegar 1 teaspoon pure vanilla extract 1 teaspoon salt For the cherry compote: 2 cups (300 g) pitted red or black cherries, such as Bing 2/3 cup ...

Zest and juice of 1 lemon 1/4 teaspoon apple cider vinegar 1 teaspoon pure vanilla extract 1 teaspoon salt For the cherry compote: 2 cups (300 g) pitted red or black cherries, such as Bing 2/3 cup ...

NEW PALTZ, N.Y. — Main Street newcomer Little Loaf Bakeshop has cemented a place in the hearts of locals since opening in January, offering an array of vegan pastries, café drinks, and ...

You need a lemon zester, a 9-inch-by-5-inch loaf pan, parchment paper, and a wire rack. You can make this glazed cake, which uses milk, sour cream, and olive oil in the batter, in a bowl with a spoon.

Place cranberries, lemon, sugar, ginger, and salt in a food processor, and process until cranberries and lemon are very finely chopped, 1 to 2 minutes. Scrape into a bowl, and stir in pomegranate ...