There’s something timeless about a classic pound cake, and the Luscious Five Flavor Pound Cake takes this tradition to a ...

For the cake, you start by brushing the Bundt cake pan with butter, and by the end, you’re baking it until it’s golden brown. As for the glaze, you start by melting the butter and end by ...

When baking this recipe, the sponge comes out incredibly light and soft and it’s made better with the crunchy lemon and sugar glaze so it ... “The cake needs to be still warm when the ...

The cake is drizzled with a sweet and tart lemon glaze. It is great for brunch or dessert." To achieve the optimal lemon taste and aroma, the recipe incorporates both lemon juice and lemon zest.

Through her globe-trotting life, Kitt Villasis-Corbin has always held onto her first love: baking. But, these days, that's ...

Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...

Use all of the glaze. Let the cake cool completely. Transfer to a cake plate and cut into thick slices. Apples and warm spices go together in confections, particularly in this grand Bundt cake ...

The mini Bundt cakes are glazed in strawberry champagne ... “I realized that everyone loves lemon cake,” she said. “I was making lemon cake after lemon cake after lemon cake.” ...

This moist and airy cake fragrant ... Make the chocolate glaze right before serving to ensure a silky, smooth texture. Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan; set aside.

Brush a 12-cup Bundt pan generously ... sugar and lemon juice until smooth. Add water, 1 teaspoon at a time, as needed. Drizzle glaze over the cooled cake. Let stand until set, about 30 minutes.

Our best fall recipes include seasonal cocktails, savory squash recipes and fall desserts like pumpkin bars and apple coffee ...