This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ... cake that's equally perfect for breakfast or dessert. The sweet-tart ...

No one will be able to resist a bowl of this warm and gooey cake. One of the easiest cakes you can bake! This recipe doesn’t ...

Many desserts include eggs, like pies and cakes, so it can be difficult to think of desserts without eggs. But if you're ...

Chickpea scramble is the perfect effortless vegan breakfast option. It’s naturally soy and gluten-free, high in protein, and ...

In a small bowl, combine the lemon juice, powdered sugar and almond extract. Whisk with a fork until smooth. If needed, add a ...

1 Preheat the oven to 180/160C fan/gas 4 and line a 20cm round tin.

You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up ...

Save this recipe for later Add ... This simple “mix and bake” cake is deliciously moist thanks to the combination of ricotta and olive oil, with the lemon adding a lovely lightness.

8 Spoon the batter into the cake tins. 9 Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Check 10 minutes before the end of baking time, and loosely cover the tins ...