If you’re looking for inspiration on how to use up that delicious juice, check out recipes like our Lemon-Garlic Marinated Cabbage Wedges or Blueberry-Lemon Ricotta Pound Cake.

Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.

Whisk together the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the milk, buttermilk, eggs, lemon zest, lemon juice and vanilla. Slowly drizzle in the ...

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

“But you don't ice them until you're ready to serve them. So the cake can last, but make this icing at the last minute.” Making cakes and cupcakes ahead of time and not icing them until it’s ...