A moist and fluffy sponge cake with a lemon taste, what else ? Divide the egg yolks from the whites. Whisk the whites until it forms peaks. Take the zest and the juice from the lemon. Whisk the yolks ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

A chef shared his easy lemon drizzle cake recipe that keeps the sponge moist for longer - and it uses an ingredient you already have at home ...

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Chef Jon Watts revealed the one ingredient he always adds to his lemon drizzle cake for a perfectly soft sponge ...

1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. package)2 eggs1/3 cup butter, softened1 cup granulated sugar2 teaspoons finely shredded lemon peel1/4 cup ...

Preheat the oven to 160°C (fan) and line three seven-inch cake tins with parchment paper. In a large bowl, add the butter, ...

Instructions: Heat oven to 350 degrees. Grease a 10-inch tube pan with a removable bottom. In a medium bowl, beat the egg whites until stiff but not dry. Set aside. In the bowl of a stand mixer, ...