This moist, dairy-free, gluten-free carrot almond cake is enhanced by lemon zest and a tangy glaze, with toasted almonds ...

It's surprisingly simple and totally unforgettable.

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...

I first created this flourless cake for Passover — and fell madly in love with it. It makes a wonderful, sweet ending to the Seder, and is also irresistible the next morning (and noon and night). But ...

The woman on the other end of the phone was really angry with me. “I followed your pound cake recipe and it was an absolute failure,” she said. “I trusted you and your recipe, and you wasted my time ...

Almond flour and cornmeal give the cake a naturally gluten-free structure with just the right balance of tenderness and ...

Preheat the Oven: Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan). Toast and Grind the ...

3 to 4 medium Meyer lemons, sliced ¹/8-inch thick, seeds removed For the cake: Heat the oven to 325 degrees, and place a rack in the middle. Place the butter in a large mixing bowl or the bowl of a ...

Add Yahoo as a preferred source to see more of our stories on Google. “This is [a] creation based around one of my favorite English cake classics, the saintly lemon drizzle,” the chef writes. “Like ...

I can shrug off chocolate and ignore caramel, but when it comes to lemon, I can never resist. If there’s a lemon dessert on the menu, I order it. If I see a lemon cake recipe I’ve never tried, I’ll ...