This cake takes a while to make, and is kind of a project that requires some planning, but the end result is heaven on a fork ...

This simple lemon cookie recipe only requires six ingredients. Even though you’re using a lemon cake mix, the real lemon zest and juice punch up the flavor immensely. You can even leave out the ...

Coconut icebox cake is made with layers of cookies, sweetened coconut, and pudding. Time in the fridge softens the cookies ...

To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon and enjoy the cake on the same day it's made. Bread will stay ...

Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes.

Lemon drizzle cake is a common bake in spring thanks to its bright, citrusy flavours and light texture. The cake’s light sponge and tangy lemon flavour make it a perfect dessert for this time of ...

Make about 60 deep holes in the cake using a skewer. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar ...

lemon juice, vanilla, and 2 to 3 drops of the food coloring, if using. Pour the mixture over the cake mix in the pan and spread evenly. Bake until the top is golden and develops a shiny crust ...

That’s why this lemon blueberry spoon cake — a riff on strawberry spoon cake — is a keeper. Just like the OG, this simple, unfussy cake is dappled with juicy blueberries and thrown in the ...