The cakes also work well using the zest and juice of a single citrus — lemon, lime or orange — or any combination. Lemon is best for making the syrup and candied slices. 1 teaspoon finely grated lemon ...

It’s not easy to head off by yourself in a new direction in baking, especially if you’re a home cook looking for a holiday showstopper amid all the recipes for chocolate chip scones and blueberry ...

From “At My Grandmother’s Knee: Recipes & Memories Handed Down by Women of the South,” by Faye Porter. Makes 4 dozen. Ingredients 2 sticks butter, softened 1 1/4 cups sugar 1 teaspoon lemon extract 2 ...

When you think “gluten-free baking,” you probably think lots of ingredients, complicated steps and fussy techniques. Not so—at least with Aran Goyoaga’s gorgeous new cookbook, Cannelle et Vanille ...

Join Zaynab Issa as she makes a simple preserved-lemon tea cake in the Bon Appétit Test Kitchen, a recipe that put her on the path to joining the BA staff. I'm an Associate Food Editor here at Bon ...

This dessert is all about a startling combination of flavors—apricots, smoky Lapsang souchong tea, chocolate, maraschino liqueur, and cream. Every element of this dessert can be made in advance.

Spring is finally springing here in Seattle, and all I can think about are garden parties, beautiful sunsets enjoying rosé on the patio, and light and bright desserts. These little tea cakes are the ...

Last month, Sublime won the Best Baked Edible in Tucson Weedly’s Cannabis Bowl—and the reason readers love them probably has a lot to do with the brand’s extraordinary Lemon Tea Cake. The treat, which ...

They’re easy to make, can be stored for a few days (and most are even freezer-friendly due to them not being iced!) and go perfectly with a cup of morning or afternoon tea. Condensed milk tea cake. A ...