With a light texture and vibrant flavor, this lemon drizzle cake is the perfect addition to your brunch or dessert menu.

This lusciously light Lemon Bundt Cake is moist, delightful and made with lower fat and less sugar than traditional cake.

Lemon drizzle cake is a common bake in spring thanks to its bright, citrusy flavours and light texture. The cake’s light sponge and tangy lemon flavour make it a perfect dessert for this time of ...

She's edited and directed food and travel content at USA TODAY ... honey gives the cake its signature flavor. Serve it with a smear of creamy mascarpone cheese and an extra drizzle of honey.

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 ...

The ideal springtime bake, lemon drizzle cake is a classic for a reason – so here are three recipes to try if you love a sticky, citrusy sponge. Light, sticky and sweet yet tart, drizzle cake is ...

A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.

James Martin’s in the kitchen with his scrumptious lemon drizzle cake - perfect to enjoy with that relaxing 11am cup of tea. 3. On a medium speed beat the butter and sugar until white in a ...

Lemon drizzle cake is the UK’s favourite cake, according to new research, while chocolate cake is the most popular globally. Here’s a rundown of the results, plus a recipe to make the teatime ...

Pour the mixture into a serving bowl, and chill for two or three hours until set. Luscious Lemon Drizzle Cake can be found in 'Mother &Daughter Jewish Cooking' by Evelyn Rose and Judi Rose ...

This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids. This recipe makes a lemon drizzle loaf, but if you want to make a lemon ...

Finally, add the lemon zest (reserving the remainder of the lemon) and pour the cake mixture into a greased and lined 900g (2 Ib) loaf tin. Bake in the centre of the oven for approximately 50-60 ...