Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant ...

Bake 35 minutes. Amanda Phillips says the glaze in her recipe came "from a plum cake my great-aunt made for every family reunion. It is one of my favorite cakes in the world, partly because of that ...

What's not to love about this recipe? It involves muffins. And pound cake. And Nutella, that addictive hazelnut spread. Nutella Pound Cake Muffins are a favorite of Beth Gallic, manager at ForknSpoon ...

This rich, dense pound cake is made even more so with the addition of fresh blueberries and a glaze of powdered sugar and apple juice. For a more assertive apple flavor, use cider instead of juice.

FILE - This March 2, 2016 photo shows lemon raspberry pound cake muffins in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/J.M. Hirsch) Lemon-Raspberry Pound Cake Muffins Fresh ...

Heat the oven to 325 degrees. Line a cupcake tin with 8 paper cupcake liners. In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. In a large bowl with an electric mixer, ...

1 cup (4 ½ ounces) cake flour (not self-rising) ½ teaspoon baking powder ¼ teaspoon table salt ¼ cup grated lemon zest ½ cup (1 stick) unsalted butter, softened ¾ cup granulated sugar 3 large eggs 1 ...