When life gives you lemons, why not make cake? This lemon cake is the perfect blend of zesty brightness and smooth, rich ...

There’s something special about the blend of light, airy cake and the refreshing tang of lemon. A Lemon Cream Swiss Roll ...

It is always moist and crunchy. “The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top. Do allow the cake to cool a little ...

Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy ... Spoon the lemon drizzle over the top of the cake and leave in the ...

Sift flour, salt, baking soda, and baking powder into a large bowl, then whisk together before incorporating the wet mixture ...

With just one simple addition to the batter, you'll be making butter cakes that are incredibly moist with a pleasant je ne ...

Although the exotic-looking lime cheesecake was tempting, I picked the raspberry cake. Something about its vivid pink colour ...

You want the eggs and sugar to turn into a thick, pale, and fluffy mixture. This is what will give your cake that light, airy texture. Don’t rush this step—the more air you beat into the eggs ...

Consider boxed cake mix. You might think it’s a non-starter among pastry chefs, but in reality, the convenience and nostalgia ...