The lemon pound cake is rich and moist with a bright, refreshing lemon flavor. Moist on the inside, with a golden, crunchy ...

You will need one to two lemons for this cake. Ingredients Three large eggs 303g condensed milk 128g self-raising flour Two tablespoons of lemon juice and two teaspoons of lemon zest from one ...

Fold in the milk in, to lighten the batter ... Mix the icing sugar and lemon juice until it has melted. Pour over the warm cake and allow to cool completely in the cake tin. Grease and line ...

Actress, author and cake baking supremo Jane Asher has revealed ... Add the egg little by little, beating well all the time. Add the grated lemon zest, then gently fold in the flour and salt. Stir in ...

Chef Jill Sandique, one of the metro’s best pastry chefs, has always liked the combination of lemon and chocolate.

The pistachio and lemon cake is a delicious way to enjoy these benefits.  The combination of the crunchy texture of pistachios with the fresh and tangy flavor of lemon creates a dessert that is both ...

Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk ... and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some ...

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime.

Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin ...