This recipe is the best when you have to make a cake at the ... get an organic lemon, even better! Cut it into pieces and remove all the seeds. Place the pieces (whole with skin) in your blender.

Place the lemons, including the skin, in a food processor ... Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. Cut both cakes in half so that you have ...

1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

This lemon curd cake certainly brings that fresh ... directly on the surface of the curd to prevent it from developing a skin. Preheat the oven to 350° and line three 9-inch round baking pans ...

Easter is approaching, and Italian lemon cream cake is a perfect ending to a holiday feast. A cake mix makes this recipe easy ...

When it comes to cakes there are tonnes of flavour options to choose from, but lemon drizzle is certainly among the most popular. The classic cake is the perfect blend of sharp and sweet ...

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

Fresh lemons are perpetually on our grocery list to bring big, bright flavor to everything from veggies to pasta to baked goods and more. Lemon makes its mark all over this delightful dish.

This simple “mix and bake” cake is deliciously moist thanks to the combination of ricotta and olive oil, with the lemon adding a lovely lightness. Preheat oven to 180C fan-forced (200C ...

Put the clementines, including the skin, into a food processor and ... and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with ...