This moist lemon poke cake is the ultimate Springtime dessert you didn't know you needed! It features a tender lemon sponge ...

One of the best parts of my first home was the backyard that was lined with lemon trees that overflowed with fruit every spring. I would gather baskets full and use the juice for all my favorite ...

Easter is approaching, and Italian lemon cream cake is a perfect ending to a holiday feast. A cake mix makes this recipe easy. It’s light, lemony and delicious. I made this for a double birthday party ...

For the cake, place the two whole (or one large ... parchment and leave to finish cooling on a wire rack. For the lemon filling, blend the butter and icing sugar in a food processor until smooth ...

Spoon the filling into a piping fitted with a small round nozzle. Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and ...

The cake serves between 6 to 8 people ... In the meantime, make the lemon filling. Whip the cream until it forms soft peaks in a bowl, then gently stir in the lemon curd. Take the cakes out ...

For the sponge: 175g very soft butter or baking spread, plus extra for greasingZest and juice of 1 lemon150g caster sugar3 eggs eggs200g self-raising flour225g blueberries Filling and ...