Take a culinary trip to the Mediterranean with our Italian ricotta lemon cake. Ready in six steps, it is so simple too.

This is one of my favorite cakes. Describing it, though, other than to say it’s made with a fruity Italian extra-virgin olive oil and has a terrific lemony kick — from both juice and zest — isn’t easy ...

Easter is approaching, and Italian lemon cream cake is a perfect ending to a holiday feast. A cake mix makes this recipe easy. It’s light, lemony and delicious. I made this for a double birthday party ...

Mix in a bowl the dry ingredients of almonds, cake flour cinnamon, baking powder and salt. Set aside. In a bigger bowl blend softened butter and sugar together until creamy. Add eggs, vanilla, lemon ...

Following a grand holiday meal — like the ham or lamb you may be planning for Easter — a lemon dessert can be especially welcome for its light touch and bright flavor. Two great options come from ...

1. Preheat oven to 350 degrees. Grease two 8-by-4-by-2-inch loaf pans. 2. Cream butter and 2 cups of granulated sugar for about 5 minutes or until light and fluffy. With the mixer on medium speed, add ...

Explained If you’ve gone olive your life without ever trying an olive oil cake, you’re seriously missing out. Olive oil cakes ...