This rolled cake offers a perfect balance of fluffy sponge cake, tangy lemon cream, and sweet glaze that is simply ...

The brightness of lemon paired with the rich creaminess of fresh dairy creates a balance that’s hard to resist. This Lemon ...

Beat in the vanilla and the lemon zest ... Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. 4. Make the Glaze: In a medium ...

Easy, but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant ... This will allow the steam to escape before you glaze the cake. Leave the oven turned on.

Equipment and preparation: for this recipe you will need ... a fingertip in the centre of the cake. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.

while ricotta cheese, crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

2. Soften gelatin in water. Lorrie’s trick is use a microwave safe container and put it in the microwave for about 10 seconds ...

This recipe keeps well in the ... something with a little pucker. The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar.