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

This Blueberry Lemon Loaf Cake is a delightful treat that ... With the mixer on low, slowly add the eggs one at a time, ...

This one-bowl ... This is the loaf that started it all. The French call pound cake quatre-quarts ("four-fourths") because the original was made with equal parts flour, sugar, eggs, and butter.

Slowly add the eggs, one by one ... batter into 2 large loaf tins. Combine 200g caster sugar with the juice and rind of 2 additional lemons in a cup. Set the cup to one side.

The sweet-tart lemon glaze ... is the fundamental loaf that started it all. Jacques Pépin's version comes fairly close to the original made with equal parts flour, sugar, eggs, and butter ...

Bake Off star Benjamina Ebuehi shows us how to whip up a simple but delicious lemon drizzle that the whole family will love. Preheat the oven to 170C fan/gas 3. Grease and line a 2lb loaf tin.

This recipe makes a lemon drizzle loaf, but if you want to make a lemon ... a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition.

Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon ... be made one day in ...