Preheat the oven to 350°F and grease, flour and line an 8x4 inch loaf pan. In a bowl, combine the flour, baking powder and ...

3 to 4 medium Meyer lemons, sliced ¹/8-inch thick, seeds removed For the cake: Heat the oven to 325 degrees, and place a rack in the middle. Place the butter in a large mixing bowl or the bowl of a ...

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...

In this video, Emojoie demonstrates how to make a seasonal fig cake featuring almond flour, fig jam, mascarpone cream, and ...

This is the cake that came before, and inspired, our chocolate almond cake. It is bright, lemony and reminiscent of a moist lemon pound cake mixed with a touch of cornbread. The almond meal and corn ...

Treat the mother figure in your life to fruity sorbets, rich chocolate cakes, and layered delights this Mother's Day.

This snack cake catches the eye with its ripe red plums, toasted almonds, and glistening sugary crust, but the tender cake hidden underneath is the real star. The moist cake has tight crumb, but a ...

No need for tube pans here! This angel food loaf cake recipe uses two 8x4-inch pans and still bakes a perfectly light, fluffy ...