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 ...

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 ...

If I could only bake one cake forever, it would be Dorie Greenspan's French Yogurt Cake. It's been my go-to for over 10 years because it's reliably good, endlessly adaptable, and always within reach.

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 ...

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 ...

Pastry chef Louise Miller, who bakes at The Union Club of Boston, a private city club near the State House, makes this simple cake she adapted from a recipe in ''Snacking Cakes,'' by Brooklyn, ...

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, ...

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 ...