W hen With Love, Meghan dropped on Netflix, I quickly tuned in. I've been a huge fan of Meghan, Duchess of Sussex, and have ...

It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more ...

With a tight, dense crumb, moist texture, lots of lemon and mild sweetness, this vibrant cake has spring written all over it.

Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.

Just before the cake is ready, make the syrup to drizzle over it. This is an essential component. Place the strained lemon juice and sugar in a small saucepan and heat gently, stirring ...

Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. Brush the lemon glaze all over the cake and leave for a few minutes to set. Place the ...

Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Meanwhile, prepare the syrup. Heat the lemon juice and ...

Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more irresistible. A key component to the recipe is a lemon simple syrup ...

If serving with whipped cream, reserve 1 to 2 tablespoons of the cooled lemon syrup and add to the cream while whipping. Cake:1 1/2 cups almond meal (or almond flour)1 cup medium- or fine-grind ...

(Cooking time may be a bit shorter if using a convection oven.) While the cake is baking, prepare the syrup. Combine the lemon juice and sugar in a small saucepan over medium-low heat and whisk ...

This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon ...