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 ...

Easy, 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 ...

Makes 8-10 servings. Best eaten freshly baked. Keeps 1 week under refrigeration in an airtight container. Freezes up to 3 months. Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a ...

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.

From simple loaves to pretty bundts, it's hard to deny the universal appeal of a buttery, fine-crumbed, not-too-sweet pound cake. Jodie Kautzmann is an editor, baker, and confectioner with more ...

Cupcakes are all the rage but they can make you fat. Don’t miss out on all the fun, give these low-cal versions a whirl. Just eat one mind, not the whole batch. Each cupcake provides 179 kcal, 4 ...

This mouthwatering Cinnamon Swirl Loaf Cake covered in vanilla icing is one of the many flavor variations that start with ...

Grease and line a 2lb loaf tin and preheat your oven to 170°C. Beat the butter and sugar until it has turned a pale colour and it is light and fluffy. Add the eggs slowly combining them.

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.