There’s something about the scent of fresh lemon zest and warm vanilla wafting through the kitchen that instantly lifts my ...

Beat in the vanilla and the lemon zest ... Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. 4. Make the Glaze: In a medium ...

Old fashioned blueberry and lemon pound cake from scratch! This easy sour cream blueberry and lemon pound cake recipe is moist, soft, and buttery -- absolutely delicious! It's a simple lemon blueberry ...

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for five minutes in the tin, then lift it out - lining paper still attached ...

Add a lemon glaze or a sprinkle of confectioners’ sugar, a few fresh berries or a berry sauce. Because it generally creates a lighter, fluffier texture, I prefer bleached flour for this cake.

Leave the oven turned on. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. For the lemon glaze, mix together the lemon juice, zest and icing ...

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for ...

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached ...