This cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice in the cake, a clear soaking syrup that seeps into the cake and, finally, a creamy, thick ...

Bright, tangy lemon is as much a spring treat as it is a summer refreshment. Lemon juice and zest give the ideal edge to ...

There's nothing like a lemon cake to bring freshness and lightness to the table. With its perfect balance between the sweetness of the pastry and the tartness of the lemon, this classic conquers with ...

Adapted from The Foods of the Greek Islands. My grandmother, mother, and aunt used to make this cake for family feasts, often cutting it into two layers with a piece of string and filling it with ...

This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly ...

1) Using the mixer fitted with the paddle cream the butter and the sugar until pale yellow and ribbons form from the beater. Add the eggs one by one beating well after each addition. 2) With the ...

It’s been well-established that I’m not the baker in my family. My 14-year-old daughter is. I also don’t have a huge sweet tooth, so when I tell you she just made what might be the best cake I’ve ever ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist, thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

A salty, buttery saltine cracker crust sharpens the bright lemon custard, giving each bite a sweet-tart edge that graham crackers just can’t match. Finished with a cloud of whipped cream, it’s an easy ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...