If you've ever been cooking and been confused at the terms "lemon zest," "lemon rind," or "lemon peel," you aren't alone. These terms all sound similar and are used in comparable recipes, but they ...

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step—just quickly beat together the ingredients until smooth, ...

Meringue does double-duty in this meringue-topped lemon sponge cake: Beaten egg whites lighten the lemon and butter cake batter, which is baked until tender and just set. A generous amount of Italian ...

For the lemon syrup, you will need: 1/4 cup of lemon juice, about 1 lemon and 3 tablespoons of powdered sugar For the strawberry icing, you will need: 1 cup powdered sugar (sifted), 1.5 tablespoons ...