This vibrant, bright lemon cake is sweetened with honey and reminds ... Technique tip: The mix of almond and oat flours, Greek yogurt and honey create a nutrient-dense, super-moist cake.

In a large bowl, mix together the sugar, Greek yogurt, eggs, lemon zest, lemon juice, baking powder and salt. Step 2 Add the ...

Who can ever go past a good lemon yoghurt cake with lashings of sweet lemony syrup? Don’t forget to serve with a dollop of thick greek yoghurt, or, if you are feeling extravagant, ice cream is ...

A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.

Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

This lemon drizzle cake really heroes lemon, using it in the cake, the syrup and that gorgeous glaze. Serve this lemon cake ...

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

Semolina, sugar, yogurt, oil, baking powder, vanilla and a pinch of salt must be stirred in a bowl. Add coconut if desired.

If you like to make sure that fish is on your weekly menu and want to switch things up a little bit, why not try this dukkah-crusted trout with lemon yogurt? From the kitchen of recipe developer ...