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 ...

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 ...

A two-minute lemon syrup soaks this simple dessert and infuses it with citrus sweetness. The fruit’s floral zest seasons the tender cake batter, which is rich with butter and lots of ground pistachios ...

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 quick-to-assemble moist lemon cake is bursting with citrus flavor: There's finely grated lemon zest in the cake batter, a bright lemon syrup brushed on the hot cake and a thick lemon glaze poured ...

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Preheat the Oven: Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan). Toast and Grind the ...

From-scratch cake has a way of making any day feel like something worth celebrating. One slice can turn a regular weeknight ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...