There’s something about the bright and zesty flavor of lemon that makes this Lemon Loaf Cake a favorite in Southern kitchens.

Good morning. We’re in peak citrus season in Southern California and the lemons, oranges, grapefruit, limes, citrons and mandarins are overflowing. Mountains of citrus reached toward the sky at the ...

3 large eggs – left at room temperature for 30 minutes 1 cup full fat sour cream – left at room temperature for 30 minutes Baking spray / parchment for lining the loaf pan Arrange a rack in the middle ...

1. Set the oven at 350 degrees. Very lightly film a 9-by-5-inch loaf pan with oil. Line the pan with a large sheet of parchment paper, pressing it in with your fingertips, leaving a small amount of ...

When I was in college and about to spend hours in the library studying for a final or writing a paper, I would almost always make a pitstop at Starbucks. I’d usually order the largest dark brew I ...

Lemon blueberry pound cake—it’s like the ultimate treat for brunch or afternoon tea. This cake goes way, way back to ...

The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

1. Set the oven at 350 degrees. Butter a 9-by-5-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut to fit it, leaving a 1-inch overhang. 2. In a bowl, whisk the flour, salt, ...

I typically don’t allow any complaining about winter until April, because we live in Wisconsin, and by now you should know what you’re getting into (which in winter, could be anything). But this ...

Servings: Makes one 9-by-5-inch loaf (about 8 servings) 1. Make the Cake: Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray. 2. In the bowl of an electric mixer ...