Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. It can easily be made in a ...

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

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. 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, ...

Published in 1959, "Betty Crocker’s Guide to Easy Entertaining" includes a simple way to elevate boxed cake mix. Instead of ...

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 cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice in the cake, a clear soaking syrup that seeps into the cake and, finally, a creamy, thick ...

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 ...