This Lemon Bundt Cake is exceptionally light and tender, filled with bright lemon flavor, and beautifully simple to make and serve.

With Spring approaching, we have been craving dessert that's refreshing, bright, and beautiful to look at. Lucky for us, this cake fits the bill perfectly. This rustic dessert gets a lemony treatment ...

Yes, it’s true. We Californians are obsessed with our Meyer lemons. And this cake, from “Farmer Al” Courchesne of Brentwood’s Frog Hollow Farm, supports that obsession gloriously. Sure, you can make ...

You don’t need a special occasion to make a cake, and Aran Goyoaga’s glazed lemon, yogurt and olive oil pound cake is about to be our next afternoon snack. It’s from her new cookbook, Cannelle et ...

A glaze is the finishing touch that many desserts crave. That sugary, flavorful drizzle offers a simple, yet decadent way to elevate almost any baked good. A typical glaze is going to be comprised of ...

1. Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick. 2. Make the Cake: In the bowl of a standing electric mixer fitted with the paddle, ...

1. Set the oven at 350 degrees. Very lightly film a 9-by-5-inch loaf pan with oil. Line the pan with a large sheet of parchment paper, pressing it in with your fingertips, leaving a small amount of ...

This quick-to-assemble moist lemon cake is bursting with citrus flavor: There's finely grated lemon zest in the cake batter, a bright lemon syrup brushed on the hot cake and a thick lemon glaze poured ...

PREPARATION: Heat oven to 350 degrees. Mix water, gelatin dessert, cake mix, vegetable oil and eggs and put into 9-inch by 13-inch baking pan. Bake 15 minutes at 350 degrees, reduce temperature to 300 ...