but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin ...

The layers of fluffy cake, infused with the tang of lemonade, pair perfectly with a creamy strawberry-lemon frosting. It's a treat that feels like sunshine on a plate. This recipe brings together ...

2. Soften gelatin in water. Lorrie’s trick is use a microwave safe container and put it in the microwave for about 10 seconds ...

In a separate bowl, mix together the cream, lemonade and vanilla essence then pour the sifted ... Place into a lined and grease loaf tin. Bake for 30/35 minutes until fully cooked through. Serve with ...

You can use our cake labels, but make sure you write clearly in block capitals and black ink. Heat the oven to 180°C/160°C fan/gas mark 4. Grease a 900g loaf tin, then line it with baking parchment.

This Blueberry Lemon Loaf Cake is a delightful treat that’s both easy to bake and perfect for any occasion, whether as a breakfast cake, dessert after dinner or a satisfying snack any time of day.

Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs ...

Cook’s notes: The loaf-style angel food cakes at my supermarket are a little scrawny, so I use 1 1/3 loaves. 1. In the top of a double boiler, beat together the egg yolks, lemon juice ...