Thanks to full-fat ricotta, fresh lemon juice and other simple, straightforward ingredients, this is the best lemon ricotta ...

Put 350 grams of batter in each mould and score each cake with a butter. Bake at 145 °C for 45 minutes. 5. Then make lemon glaze by cooking icing sugar and lemon juice together. 6. Keep stirring until ...

If you’re like me and love lemon desserts that strike the perfect balance of sweet and tangy, these Lemon Pound Cake Cookies ...

Blogger Molly Yeh pairs earthy matcha green tea with fragrant almond extract ... Chef Bryan Calvert toasts his lemon-scented pound cake on the grill and serves it with warm, tender grilled peach ...

Place a damp tea towel on the work surface and cover ... gently unroll but do not flatten it or it could crack. Spread the cake with then lemon butter icing, leaving a 1cm/½in border.

Squeeze the tea out of the bags into the milk ... Mix the icing sugar, lemon juice and zest and drizzle over the cake.