Pistachio Lemon Roll Cake is a bright and light dessert that is perfect for Spring! A made from scratch lemon sponge cake is rolled and filled with lemon, cream cheese, and pistachio mixture and then ...

Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk ...

Back in the day, when I was a personal chef, there was a lemon pound cake from Fannie Farmer’s Baking Book that one of my clients went bananas for (yep, I’m mixing fruit metaphors). It had everything ...

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 ...

Let’s be honest, staying true to your low-carb lifestyle can sometimes feel a little… flavor-deprived. Especially when that ...

2 1/2 cups flour, plus more as needed 2 cups granulated sugar 6 tablespoons unsalted butter Grated zest from 2 lemons 1 egg 2 egg yolks 1/3 cup confectioners’ sugar 1 1/2 teaspoons milk Preheat the ...