This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. If you’re new to baking or just appreciate ...

Think of any food at its peak now and chances are it goes better with lemon: asparagus and artichokes, soft-shell crabs and wild salmon, strawberries and rhubarb. Whether as just a squeeze of fresh ...

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 ...

To make the lemon-iest lemon cake, work smarter not harder. Instead of upping the amount of fresh fruit, seek out a more intense initial product. Preserved lemons, when puréed into paste and ...