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Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.

A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.

while ricotta cheese, crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

Next time you're in the mood to whip up an easy-to-make dessert, consider making a 3-ingredient lemon cake. To make the cake, ...

Lemon drizzle cake is a classic British cake recipe that dates to the 1960s. However, it's thought to originate from the pound cake which was first baked in around 1700. A classic lemon drizzle ...

To make the lemon pound cake recipe, preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch (or 8 x 4-inch) loaf pan. Then, in a medium bowl combine the flour, baking powder, lemon zest, and ...

Other fruit flavors like strawberry could be fun. You can use a lemon cake mix but be prepared for the recipe to be extra ...

Recipes for chocolate cake needn’t be long, difficult or even involve the use of your oven. According to the woman behind My Fussy Eater blog and cookbook author Claire, the “most delicious ...

This recipe is based on a commonly used lemon cake recipe and is perfect to make in a Bundt tin. Choose the sharp-flavoured lemon Yen Ben here rather than the sweeter Meyer lemon.