This delicious Blueberry Loaf Cake covered in vanilla or lemon icing is one of the many flavor variations that begin with ...

Grease and line a 900g/2lb loaf tin with baking paper. Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest.

To prepare the ricotta and blueberry cake, start by melting the ... Flavor with grated lemon zest (7), mix everything together (8). Dissolve the well-squeezed gelatin in the hot milk, once the ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

Preheat your oven to 180°C and line a 2lb loaf tin with parchment. Beat the oil, eggs, juice and zest with a wooden spoon in a large bowl. Add the sieved flour and sugar and mix until completely ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...

In a separate bowl, whisk together the milk, buttermilk, eggs, lemon zest, lemon juice and vanilla. Slowly drizzle in the melted butter, whisking briskly. Using a rubber spatula, start gently ...

makes: 1 (13-by-9 1/2-inch) slab pie ...

This cake is a version of a baked cheesecake. Use the best quality ricotta you can find. If your ricotta is quite wet it would pay to drain it through a muslin-lined sieve for a few hours.

Beat the egg whites with a mixer until they hold soft peaks. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. In a large bowl, whisk ricota, buttermilk ...