Topped with a silky, tangy lemon glaze and kissed with zest, each bite is a sunny blend of sweetness and brightness. Whether ...

This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly ...

You need a lemon zester, a 9-inch-by-5-inch loaf pan, parchment paper, and a wire rack. You can make this glazed cake, which uses milk, sour cream, and olive oil in the batter, in a bowl with a spoon.

You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up ...

Colorful rainbow sprinkles are speckled throughout the batter, and even more are sprinkled on top of the glazed ... pound cake is by adding a boozy element — in this case, rum. The lemon-scented ...

In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt ... Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices ...

Pound cake, a spongy confection often baked in a loaf or bundt pan, is beloved in the South. It can be flavored with cream cheese, lemon, and sour cream, making for a tangy, not-too-sweet ...

remove it from the tin and pour the glaze into the middle of the cake, allowing it to spread to the edges. Garnish, if desired, with a few slices of orange and lemon placed in the centre.