Adapted from The Foods of the Greek Islands. My grandmother, mother, and aunt used to make this cake for family feasts, often cutting it into two layers with a piece of string and filling it with ...

There's nothing like a lemon cake to bring freshness and lightness to the table. With its perfect balance between the ...

A salty, buttery saltine cracker crust sharpens the bright lemon custard, giving each bite a sweet-tart edge that graham ...

It’s been well-established that I’m not the baker in my family. My 14-year-old daughter is. I also don’t have a huge sweet tooth, so when I tell you she just made what might be the best cake I’ve ever ...

This cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice in the cake, a clear soaking syrup that seeps into the cake and, finally, a creamy, thick ...

Almond flour and cornmeal give the cake a naturally gluten-free structure with just the right balance of tenderness and ...

1) Using the mixer fitted with the paddle cream the butter and the sugar until pale yellow and ribbons form from the beater. Add the eggs one by one beating well after each addition. 2) With the ...

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This cake is fluffy, supremely moist and has a grown-up vibe about it: not kiddie stuff. The buttermilk in the cake adds even more tang and is essential to the rise and delicate crumb. In a medium ...

This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly ...