I am all about seasonal eating. With it being spring, that means more delicious, fresh fruits and vegetables are in season.

Tofu is used to great effect in vegan ... lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese ...

It also helps keep the loaf moist, which is sometimes a challenge with gluten-free bakes. Serve it as part of a weekend ...

It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, ...

Preheat oven to 350 degrees. Spray an 11x11 square pan with cooking spray and line with parchment paper. Set aside. In a ...

In a stand mixer fitted with the paddle attachment, beat the cream cheese ... lemon zest, lemon juice, vanilla, and 2 to 3 drops of the food coloring, if using. Pour the mixture over the cake ...

This cake takes a while to make, and is kind of a project that requires some planning, but the end result is heaven on a fork ...

Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with ... 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture.

This lemon velvet cake was inspired by a birthday celebration ... You just want to be careful not to overbeat that as well, because cream cheese will separate when it's overworked.