This Lemon Syrup Cake is the result of 'what's left in Alison Alexander's pantry'. Pre-heat oven to 180 degrees Celsius. Lightly grease a large fluted cake ring tin. Place butter and sugar into the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The lemon yoghurt syrup cake has a lovely tang. It is not overly sweet and the syrup soaks into the ...

Preheat oven 180C and butter and flour patty pan tins. Cream the butter and sugar in an electric mixer until thick and pale. Add 1 egg at a time, beating well after each one. Sift the flour and ...

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 ...

Adapted from The Foods of the Greek Islands. My grandmother, mother, and aunt used to make this cake for family feasts, often cutting it into two layers with a piece of string and filling it with ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

I tend to be a “go big or go home” kind of girl, so when I was creating this lemon cake I made sure to include lemon every step of the way. If you really want to take it over the top, you can add a ...

To whip up the best lemon cake that's "super moist and fluffy", there's one step that needs to be followed after baking, and it involves using two simple ingredients. With the weather warming up, it’s ...

In a largish bowl, stir together the eggs and milk with the vanilla extract. In another, larger bowl, whisk together the plain flour, caster sugar, poppy seeds (if you are using them), lemon zest, ...