This moist lemon cake with its sugary crust is so good it won't last long. Make one extra and freeze (un-iced) for another day. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a ...

Makes 8-10 servings. Best eaten freshly baked. Keeps 1 week under refrigeration in an airtight container. Freezes up to 3 months. Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a ...

Flourless Lemon Almond Cake: A Simple, Light, and Zesty Dessert Sometimes, the best desserts are the simplest ones. A ...

Lemon drizzle cake is the UK’s favourite cake, according to new research, while chocolate cake is the most popular globally. Here’s a rundown of the results, plus a recipe to make the teatime ...

The ideal springtime bake, lemon drizzle cake is a classic for a reason – so here are three recipes to try if you love a sticky, citrusy sponge. Light, sticky and sweet yet tart, drizzle cake is ...

The lemon juice and sugar poured over while the cake is still warm gives a lovely sugary citrus topping to this easy vegan lemon cake. You will need 1 x 20cm/8in round cake tin. Each serving ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...