How I Make Lemon Ricotta Cake That’s Moist, Bright, and Glazed to Perfection I love lemon desserts year-round, but there’s ...

Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later.

Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on. Brush the cake ...

then turn the cake out onto the rack and let it cool completely. 4. Make the Glaze: In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over ...

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step — just quickly beat together the ingredients until ...

This cake is a real green extravaganza. I love matcha; this is mostly down to my fabulous colleague, Helz, who would ...

Combined with a few baking staples, it makes for a sophisticated cake, tender and moist, with substantial heft. Topped with a lemony cream cheese glaze, this is an all-purpose Bundt. It’s well ...

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out ...

Stir the hot liquid and vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving. Preheat the oven to ...