3 to 4 medium Meyer lemons, sliced ¹/8-inch thick, seeds removed For the cake: Heat the oven to 325 degrees, and place a rack in the middle. Place the butter in a large mixing bowl or the bowl of a ...

The woman on the other end of the phone was really angry with me. “I followed your pound cake recipe and it was an absolute failure,” she said. “I trusted you and your recipe, and you wasted my time ...

I first created this flourless cake for Passover — and fell madly in love with it. It makes a wonderful, sweet ending to the Seder, and is also irresistible the next morning (and noon and night). But ...

If you're on the hunt for a deliciously cozy breakfast treat, this almond mascarpone cake from Northern Italy is just the ...

With a fluffy base and lots of flavor, it\'s hard not to be enchanted by our buttermilk cake with almonds. Oh, and its ...

With a mound of sweet-tart Saskatoon berries and a layer of toasted almonds on a perfectly crumbly cake, this dessert is an impressive treat to bring to a summer picnic or serve for brunch. Jen’s ...

Everyone loves a fairy cake and these are another triumph for spelt flour. You can just spoon the decoration on top or make them into butterfly cakes like we did. Delicious either way. For a change, ...

This light, moist cake is just the right ending to an extravagant Passover dinner. Versions of this Italian almond cake are popular around the Mediterranean, but this recipe from Susan Shapiro Jaslove ...

1. Pre-heat oven to 180C. Line a 26cm spring form cake tin with baking paper. 2. Streusel: Place flour, cinnamon, brown sugar and butter in a mixing bowl and rub together until it resembles coarse ...

This moist and tender cake gets its distinct flavor from a tube of almond paste; cornmeal and lemon rind play supporting roles. To break up the paste, pulse it in a food processor with sugar and flour ...