This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous ...

Raspberries are baked in a light and fluffy lemon sponge to create the perfect teatime treat or elevenses! All made in a loaf ...

Transfer to ramekins or a single baking dish. Pour enough of the hot water into the pan in the oven so that it comes about ...

This lemon loaf cake can be prepped in 15 minutes and 50 ... In a large bowl, whisk the sugar and eggs until the mixture thickens. Mix flour, cornstarch, baking powder, and salt in a separate ...

Prepare the Cake: Preheat oven to 325°F. Coat a 9- x 5-inch loaf pan with baking spray. Line bottom and sides of pan with ...

For this recipe, Mary-Frances Heck infuses lemon zest into the sugar by rubbing the two together between her fingers, ensuring each bite of cake is full of lemony goodness. Do you refrigerate ...

Mix the icing sugar and lemon juice until it has melted. Pour over the warm cake and allow to cool completely in the cake tin. Grease and line a 2lb loaf tin and preheat your oven to 170°C.

Let the cake cool completely on a wire rack. To make the glaze: Mix together the icing sugar ... If you are lucky enough to have any leftover lemon loaf. Slice and layer between sheets of ...

Whatever kind of afternoon tea you’re throwing together, you’re going to need a loaf cake. Sturdy ... Add the vanilla extract and the lemon and orange zest, and mix again.

but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin ...