The lemon pound cake is rich and moist with a bright, refreshing lemon flavor. Moist on the inside, with a golden, crunchy ...

This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous ...

This lemon cake recipe from Kirby from the food blog Kirbie ... Describing the sweet treat, Kirbie said: “This lemon pound cake is soft, moist and full of lemon flavour. It is easy to make ...

Just before the cake is ready, make the syrup to drizzle over it. This is an essential component. Place the strained lemon juice and sugar in a small saucepan and heat gently, stirring ...

Make the Cake: In the bowl of a standing electric mixer ... Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice. 3. Scrape the batter into the prepared pan and ...

Speaking about her delectable creation, Kirbie shared: "This lemon pound cake is soft ... To achieve the optimal lemon taste and aroma, the recipe incorporates both lemon juice and lemon zest.

Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.

About Pound Cake Recipe: Pound cake of British origin is traditionally made with a pound of each of it's main ingredients: flour, eggs, sugar, vanilla essense and butter.

while ricotta cheese, crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.

Cookbook author Caroline Chambers is back with a delicious and easy weeknight dinner that won't break your budget. The online ...